Meat and Poultry Processing
The workshop covers principles of marketing, production factors, meat safety and quality, pricing strategies, and beef regulations.
Instruction covers fundamentals of HACCP with application in meat and poultry processing operations. The course provides participants with hands-on experience in developing a HACCP plan.
This workshop entails basic concepts of Quality Assurance (QA) programs and their applications in the meat processing industry.
Instruction covers fundamentals of manufacturing traditionally processed meat products. A balance of hands-on instruction is coupled with science based practice for the production of safe and high quality processed meats.