Meat Processing and Food Safety Certificate Program
June 1 – July 2, 2010
SUNY Cobleskill, Cobleskill, NY
Program Overview
SUNY Cobleskill is the only SUNY school in New York State to operate a USDA approved meat processing facility. This enables the school to process their own livestock as well as livestock from local producers. Operating under Hazard Analysis and Critical Control Points (HACCP) protocol ensures that program participants will learn the latest food safety and sanitation guidelines. Participants will obtain a basic understanding of the steps involved in livestock processing from slaughtering to the actual retail cut seen at the store. This intensive hands-on training program is designed to provide the knowledge and skills required to enter employment in the meat processing industry. Participants will be skilled in sanitation, food safety, slaughter, meat cutting and processing.
As part of the preparation for the industry, the program consists of specialized training in the accuracy of cutting, knife handling, portion control, merchandising and the utilization of all products. Hands-on training in meat animal slaughter, primal fabrication, retail cutting, and value-added products (sausage), wrapping and storage of finished products. Safety, sanitation including USDA HACCP (Hazard Analysis Critical Control Point), customer relations from custom-cutting to product pick-up and invoicing will be part of this program.
Program Outline
- Safety and Sanitation
- Species Harvesting/Slaughtering
- Primal Fabrication, Retail Cutting and Wrapping
- Customer Relations
Program Cost: $2,995 - Includes textbook, hard hat, frock, 5-inch boning knife, 12-inch butcher knife, and safety cutting glove.
For more information or to register (due May), please contact the SUNY Cobleskill Office of Extended Learning, Warner Hall 208, Cobleskill, NY 12043, 518.255.5528, 518.255.5258 (fax), or email <Training@cobleskill.edu>.
