Food Safety and Meat Processing 101

Food Safety & Meat Processing 101 is an interactive, online course that focuses on Industry Legislation & Regulation, Workplace Policies & Procedures, Food Processing Equipment, Workplace Health & Safety, Meat Types and Cuts 101, Knife Sharpening, Food Safety, Cleaning and sanitation including waste, Product Quality, Food Traceability and Communication & Leadership Skills.

Learning Objectives:

Completion of the Food Safety and Meat Processing 101 course, participants will gain and develop the following knowledge, and skills:

• Organizational policies and procedures including Good Manufacturing Practices.
• The importance of proper handling, maintenance and control of equipment associated with Industrial Meat Cutters.
• The need for monitoring of produce conditions and how this is done through lot numbers and expiry dates, foreign material detection and visual observation.
• The importance of cleaning and sanitation of food processing equipment and tools as it relates to meat processing.
• Different Food Safety Management systems, how they are built and their role in delivering a safe and quality product.
• The importance of traceability systems in a meat processing plant and an Industrial Meat cutters potential role in traceability.
• The importance of the Occupational Health and Safety Program and the basic information for all respective processors/manufacturers.
• The importance of complying with Legislative and Regulatory Requirements.
• Effective communication skills, including listening, speaking and hand signals.
• The characteristics of professionalism in the workplace.

Course Outline & Major Topics

• About Canada’s Food Processing Industry
  • Work Environment and the Facility
  • Personal Protective Equipment and Worker Safety
  • Competency Level Explanations
  • Being A Meat Cutter
• Food Safety
  • Adopting a Food Safety Culture
  • Commitment to a Food Safety Culture
  • Our Commitment to Food Safety
• Meat Cuts and Types
  • Types of Animals
  • Primal Cuts – Beef & Veal
  • Primal Cuts – Pork
  • Primal Cuts – Lamb
• Good Manufacturing Practice (GMP) Basics
  • Sanitation and Hygiene
  • Controlling the Spread of Infectious Disease
  • Transmission of Pathogens
  • Standard Operating Procedures (SOPs)
• Corporate Policies and Employer Responsibilities
  • Meat Cutter Responsibilities
• Personal Protective Equipment (PPE)
  • Importance of Personal Protective Equipment (PPE)
  • Workplace Hazardous Materials Information System – WHMIS
  • Accidents/Incidents and Food Safety
  • Reducing Repetitive Strain Injuries
  • Ergonomics and Preventing Back Injury
  • Meat Cutters Role in Occupational Health and Safety
  • Occupational Health and Safety Across Canada
• What is Food Safety?
  • Food Safety Culture
  • How Food Becomes Unsafe
  • Food Hazards
  • Biological Hazards: Types of Micro-organism
  • Biological Hazards: Good & Bad Bacteria
  • Physical, Chemical and Biological Hazards
• Types of Cross Contamination
  • Preventing Cross Contamination
  • The Basics of Food Safety Management Systems (FSMS)
  • Food Safety Program
  • Certification Schemes
  • Temperature Danger Zone
• Basics: Knives and Saws
  • Boning Knife
  • Trimming Knife
  • Scimitar Knife or Butchers Knife
  • Hand Saw
  • Powered Bandsaw
  • Draw Knife
  • Whiz Knife
  • Killing Knives
  • Knife Matching Game
  • Cutting Techniques and Methods
  • Equipment Maintenance and Sanitation
• Safety Of Knife Handling
  • Importance of Knife Sharpening
  • Honing a Blade
  • Sharpening a Blade
  • Knife Sharpening Tools
  • How to Sharpen Knives
• Why is it Important to Clean?
  • Observing the Processing Area
  • Brush Colour Coding
  • Removing Hazards in the Area
  • Product Removal and Protection
  • Identification of Potential Cleaning Hazards
• What is Sanitation and Why Do We Do It?
  • Cleaning vs. Sanitizing
  • Cleaning and Sanitation PPE
  • Cleaning Agents
  • Chemical Handling and Safety
  • Sanitizing procedures
  • Equipment Disassembly, Reassembly and Protection
• Product Inspection, Safety and Quality
  • Condition of Raw Ingredients, Packaging and Products
  • Accept/Reject Criteria and Processes
  • Specified Risk Material (SRM)
  • Production Lot Date or Code
  • Traceability and Recall
  • Foreign Body Detection and Removal Equipment
• The Basics of Traceability and Recall
  • The Importance of Traceability and Recall
  • Product Identification
  • Testing the Traceability System
  • Meat Cutter Responsibility in Traceability
• Communicating Effectively
  • Active Listening Skills
  • Speaking Skills
  • Basic Hand Skills
  • Matching Hand Signals to Meaning
  • Demonstrate Leadership
  • Communicating with Regulatory Personnel
  • Ethical Principles and Application
• Canadian Food Law
  • Safe Food for Canadians Act
  • Food, Drug and Meat Inspection Regulations
  • CFIA: Canadian Food Inspection Agency
  • Federal and Provincial Registration
  • Customer Requirements and Third-Party Certifications
  • Roles of Legislative and Regulatory Bodies within your Company
  • Your Role in Complying with Legislative and Regulatory Requirements
  • Regulatory Bodies, Associations, Councils and Acts

*Receive a nationally recognized certificate for participation in this course

Who Should Take This Course?

• New Hires
• Internationally Educated Professionals
• Supervisory and Management
• Quality Assurance Teams
• Food Safety Teams

*Become a member to receive 20% off