MPT 2010 - Slaughter Safety and Sanitation

Clock Hours: 48

Delivery Mode
on-ground

Course Description:
This course will focus on the correct handling of all equipment, tools, facility cleanliness, and waste disposal in a private, retail, or commercial meat processing facility.

Student Learning Outcomes:

Students will know and demonstrate the safety procedures used in a meat processing facility.
Students will know and demonstrate the proper methods of operating and maintaining tools and equipment used in meat processing facilities (ie. knives, saws, meat grinders, slicers, refrigerators, coolers, freezers, floor drainage systems)
Students will demonstrate correct knowledge of matching tools and equipment to the correct processing job in the facility.
Students will know and demonstrate proper industry approved waste removal and cleaning procedures for meat processing facilities.