The complete program in food safety- meat & poultry processing

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

• 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