MPT 1020 - Handling, Storage and Prepration Methods

Clock Hours: 48

Delivery Mode
on-ground

Course Description:
The Handling, Storage, and Preparation block will include instruction on proper procedures in the meat science lab including safety guidelines and checklists that must be consistently monitored when working with a consumable product. Students will learn about probable scenarios and problem-solving skills they will encounter in the workplace

Student Learning Outcomes:

Students will evaluate temperature requirements needed to kill bacteria in meat products during preparation.
Students will evaluate diseases and parasites that can be carried by meat products
Students will determine if various meat products contain dangerous levels of bacteria or parasite residue
Students will determine appropriate methods of handling processed meats
Students will determine packaging requirements for different types of meat
Students will determine storage requirements for different types of meat