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Food Safety and Meat Processing 101

$275.00

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.

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This course provides information that assists the learner to understand why Internal Audits are done, by whom and how they are done. The course outlines the Internal Audit system, definitions, the planning phase, implementation and monitoring, verification practices, and documentation required for effective internal audits. Finally, the course aids the learner to understand the Internal Audit system’s functions.

Learners will recognize that the end goal of well documented, effective audits is to be a resource to company management, making the investment in time and training worthwhile, because the resulting information can be utilized for strategic planning and other decision making.

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