Food Safety and Quality Control in a Meat Processing Environment

This complete and extensive course is ideal for anyone in the food industry, or working with sensitive consumer products, who is responsible for his/her own safety and the safety of others while performing his/her duties.

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Last updated 25/08/2023

Course overview:

This complete and extensive course is ideal for anyone in the food industry, or working with sensitive consumer products, who is responsible for his/her own safety and the safety of others while performing his/her duties.  This course is perfect for anyone in the meat industry who needs the theoretical background of meat quality and the factors that will affect meat quality.

What you’ll learn:

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  • Demonstrate an understanding of personal safety in a food or sensitive consumer product environment.
  • Apply personal safe working practices regarding the work area and equipment.
  • Deal with safety emergencies.
  • Safely handle and store raw materials or final products or chemicals in a food or sensitive consumer product environment.
  • Demonstrate an understanding of temperature monitoring in the food environment.
  • Prepare for monitoring temperature in the food environment.
  • Monitor the temperature of food products and their environment.
  • Perform end of temperature monitoring procedures.
  • Demonstrate an understanding of the relevant quality control and quality assurance system for a food or sensitive consumer product operation.
  • Measure and record quality control practices in a food or sensitive consumer product operation.
  • Report on quality in a food or sensitive consumer product operation.
  • Sensory quality determination and evaluation skills.
  • Demonstrate an understanding of meat quality.
  • Demonstrate an understanding of the effects of animal slaughtering on meat quality.
  • Demonstrate an understanding of the effects of processing and preservation on meat quality.
  • Demonstrate an understanding of how the intrinsic factors of the animal and the extrinsic factors involved will influence meat quality.

This course includes:

Video-Based Learning

Topical Assessments

Participant Feedback

SA Campus Certificate

Who this course is for:

  • Demonstrate an Understanding of Personal Safety
  • Apply Personal Safe Working Practices
  • Deal with Safety Emergencies
  • Safely Handle and Store Raw Materials or Final Products
  • Demonstrate an Understanding of Temperature Monitoring
  • Prepare for Monitoring Temperature
  • Monitor the Temperature of Food Products and Environment
  • Perform End of Temperature Monitoring Procedures
  • Demonstrate an Understanding of Quality Control and Assurance Systems
  • Measure and Record Quality Control Practices
  • Report on Quality in a Food or Sensitive Consumer Product Operation
  • Sensory Quality Determination and Evaluation Skills
  • Demonstrate an Understanding of Meat Quality
  • Effects of Animal Slaughtering on Meat Quality
  • Effects of Processing and Preservation on Meat Quality
  • Factors Influencing Meat Quality

Course Content

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Section 1
Section 2
Section 3
Section 4
Section 5
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Arthur Viljoen Instructor
Current Status
Not Enrolled
Price
R 725,00
Get Started

Course Content

Expand All
Section 1
Section 2
Section 3
Section 4
Section 5
Current Status
Not Enrolled
Price
R 725,00
Get Started

Course Content

Expand All
Section 1
Section 2
Section 3
Section 4
Section 5