Meat Processing and Food Safety Certificate
The Certificate in Meat Processing and Food Safety is designed to outline the study for students who desire immediate employment opportunity in the area of processing meats with an understanding of the importance of food safety.
Courses
- ANSI 2253 — MEAT ANIMAL AND CARCASS EVALUATION Evaluation of livestock prior to slaughter for factors
- MPFS 1123 — MEAT PROCESSING AND MERCHANDISING Boning and cutting of red meat carcasses at the retail
- MPFS 1214 — INTRODUCTION TO MEAT TECHNOLOGY Study and practice in breaking down of animal carcasses
- MPFS 2122 — POULTRY PROCESSING TECHNOLOGY A study of consumption, composition, grades, and ante
- MPFS 2134 — FOOD SAFETY AND SANITATION The basic characteristics of meat and meat products as they relate to
- MPFS 2144 — ADVANCED LIVESTOCK PROCESSING/SAFETY ANALYSIS Advanced instruction in slaughtering
- MPFS 2224 — Processed Sausage & Cured Meats