Learn technical skills and upgrade your career in Meat Processing

Did you know that there is an urgent need of employment due to labour shortage in the meat industry? The Introduction to Food Safety and Meat Processing 101 online course is an exceptional learning opportunity for Canada’s meat processors, managers in the food processing sector, and underemployed youth and adults. A first of its kind, this online course offers the student an interactive and engaging learning experience while learning technical skills required for the meat processing sector.

Who is this course for?

  • Small, Medium and Large meat processing companies;
  • Currently employed industrial meat cutters;
  • Entry-level hires and temporary foreign workers in meat processing plants; and
  • Unemployed or underemployed youth and adults.

Course Highlights

  • Available online via computer, tablet or mobile phone
  • Available 24/7 – anywhere with an internet connection
  • To be taken at your own pace
  • Approximately 6 hours in length
  • Features narration, videos, activities, templates, glossary and games
  • Exit test (70% passing mark)
  • Certificate of course completion

Download the Course Profile (PDF)

Course Content

  • Overview of the meat industry
  • Job opportunities
  • Slaughter to cut environment
  • Food safety culture
  • Various types of meat and cuts
  • Personal Hygiene
  • Good Manufacturing Practices Basics
  • What are Standard Operating Procedures?
  • Corporate Policies and Employer Responsibilities
  • Meat Cutter Responsibilities
  • Personal Protective Equipment
  • Health and Safety Basics
  • Workplace Hazardous Materials Identification System
  • Workers compensation program purpose, responsibilities, compensation and benefits
  • Typical Workplace accidents; their causes and appropriate response
  • Ergonomics and Preventing Back Injury
  • Reporting procedures
  • Meat Cutters Role in Occupational Health and Safety
  • Food Safety Management System Basics
  • Hazard Identification
  • Foodborne Illnesses
  • Critical Control Points
  • Corrective Actions
  • Different knives and their uses
  • Knives and Saws Basics
  • Cutting Techniques and Methods
  • Types and Variations in Equipment Introduction
  • Proper knife sharpening
  • Various tools needed for knife sharpening
  • Safety precautions associated with knives
  • Importance of cleaning and sanitation of food processing equipment and tools
  • Safety precautions needed while cleaning
  • Pre-operational Inspections and food safety
  • Equipment Maintenance and Sanitation
  • Importance of proper chemical use
  • Various methods of cleaning and sanitation
  • Procedures from end of processing/start of cleaning through to completion
  • Difference between cleaning and sanitation
  • Condition of raw ingredients, packaging and products
  • Accept/Reject Criteria and Processes
  • Lot Numbers/Dates Codes for product quality monitoring
  • Foreign Body Detection and Removal Equipment
  • Calibration and Monitoring
  • Product Handling and Specifications
  • Importance of Traceability and Recall
  • Product Identification – Lot Codes, Best Before Dates, Production Dates
  • Testing the traceability system (Mock Recall)
  • Meat Cutter Responsibilities in Traceability
  • Effective communication skills, including listening, speaking and hand signals
  • Listening skills to typical industry situations
  • Speaking skills to typical industry situations
  • Hand signals that would be used in the meat processing industry
  • Characteristics of professionalism in the workplace
  • Knowledge of ethical principles
  • Situations where these principles need to be applied
  • Importance of complying with Legislative/Regulatory Requirements
  • Different regulatory and legislative bodies that they will deal with as industrial meat cutters
  • Job role in relation to communicating with regulatory/ legislative agents.
  • Regulations/ legislative acts that an industrial meat cutter must work in accordance with (Food and Drug, Meat Inspection Regulations, etc.)

Contact Us:

Louis Laleye, Project Manager: llaleye@fphrc.ca

Jennefer Griffith, FPSC Executive Director: jgriffith@fphrc.ca