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Meat and Poultry Processors Workshops

  • Tuesday, April 2, 2019, 8:30 AM - 4:30 PM
  • Wednesday, April 3, 2019, 8:30 AM - 4:30 PM
  • Thursday, April 4, 2019, 8:30 AM - 4:30 PM
  • Friday, April 5, 2019, 8:30 AM - 4:30 PM

Hazard Analysis Critical Control Point Programs for Meat and Poultry Processors Workshop and Cured Meats Processing Workshop

HACCP for Meat and Poultry Processors

This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.

The course is ideally suited for:

  • Plant managers
  • HACCP coordinators
  • Quality assurance/control personnel
  • Sanitation management
  • Line supervisors
  • Line operators employed by meat and poultry processing plants
  • Professionals looking to increase their knowledge of HACCP

The course is instructed by Penn State Extension and Cornell Dairy and Meat Foods Extension. Instruction will begin at 8:30 am, April 2 in the Stocking Hall Conference Center (Room 148). Lunch will be provided.

Register here

Cured Meats Processing

The Cured Meats Processing Workshop is designed for small scale processors, restaurants, and butchers who would like to develop or increase their value-added section meat sales. Participants will learn the basics of curing meats, meat science, and non-meat ingredients. Lectures will include food safety, meat mathematics, thermal processing, and instrumentation. The course consists of two days of lectures and processing of cured meats.

Learning Outcomes

  • Generate meat products based on knowledge acquired in course
  • Apply food safety principles to creation of value-added meat products
  • Discussion of meat science, meat mathematics, and instrumentation

Register here

Contact

Ariel Kirk
Agriculture Educator
adk39@cornell.edu
607-664-2574