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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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