Retail Meat and Poultry Processing Training Modules
Trainer's Guide for Teaching Retail Meat and Poultry Indrustry Food Handlers
The Retail Meat and Poultry Processing Training Modules' curriculum is a comprehensive training guide designed to assist you in teaching retail meat and poultry industry food handlers. The program emphasizes the importance of food handling practices that reduce the risk of foodborne illness.
This trainer's guide features six training modules. The topics for these modules were developed to address knowledge gaps identified in HACCP plan audits of retail meat and poultry processing operations and food service establishments. Concepts reinforeced in the modules also address the critical violations often cited on a routine health inspection. The six module topics are:
- Sanitation: The Foundation of Food Safety
- Safe Sandwich Making
- Curing & Sausage Making: Food Safety Principles
- Grinding Meat: Food Safety Principles
- Vacuum Packaging: Food Safety Principles
- Cook-Chill: Food Safety Principles
Or contact Suzanne Driessen to schedule training in your establishment or community. Train-the-trainer sessions also available.
|
Return to: U of M Extension Home : U of M Home
