The complete program in food safety- meat & poultry processing

Created by LEC Team
Last updated Mon, 27-Mar-2023
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Course Objectives

  • Summarize the principles of meat and poultry processing.

  • List and explain the factors that influence the growth of bacteria in their food

  • Meat and poultry products.

  • Explain the role of smoking and packaging techniques in meat and poultry production.

  • Explain the role of processing and emulsification techniques in meat and poultry production.

  • Comparison between conventional poultry processing and farm-raised poultry/birds with free pasture.

  • The application and practices of food safety to produce food products that are safe and attractive to consumers.

  • Comparison of natural, organic, and conventionally produced poultry.

Day 1
What is Meat Processing?

  • Introduction to the food safety, meat and poultry processing

  • Become familiar with all material

  • Meat Processing Questionnaire

  • Introduction to Meat Processing

  • Importance of Food Labels

Day 2
Food Safety and Preservation

  • Food Safety and Preservation: Farm to Table

  • Safe Handling Information

  • Food Safety and Preservation: Intrinsic Factors

  • Intrinsic and Extrinsic Factors

Day 3
Meat and Poultry Chemistry

  • Factors that Affect Meat and Poultry Protein Functional

  • Properties

  • Reading the Label: Nonmeat Ingredients that Affect Water

  • holding Capacity

  • Marination Process for Meat and Poultry Products

  • The effects of Species and storage on Muscle color

Day 4

  • Curing Technology for Meat and Poultry Products

  • Emulsion Technology

  • Factors to consider for the development of a formulation/recipe for meat and poultry products

  • Culinology in Meat and Poultry Processing

Day 5
Poultry Processing
  • Conventional Poultry Processing

  • On-Farm Poultry Processing

  • Ideal Product for Me: Brainstorming

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