Short Courses in Animal Science

National Meat Training System

The Plan

The Canadian meat industry faces critical challenges in maintaining existing production levels due to labour shortages and global market pressures, which drive the need to launch new products and implement new technologies in order to remain competitive.

Olds College completed an extensive study of the training needs of the Canadian meat industry (www.oldscollege.ca/NMTC).  The finding of this study is the foundation to the development of the concept of a National Meat Training System (NMTS) and is viewed as an essential step in the long term success of the Canadian meat industry.

The NMTS will provide an articulated training structure encouraging career advancement and ultimately industry retention.  The structure of the program and the advancement of participants through the system would allow for multiple entry and exit points to provide multiple career paths and certification levels for certificates, diplomas and degrees.

The concept will focus on innovative delivery systems to increase access and accommodate existing meat industry personnel with an aim to create national standards and certification.  The foundation of this system is based upon three pillars: recruitment, training, and technology transfer.

  • Pillar 1 – Recruitment - Develop an integrated human resources recruitment strategy for the meat industry through image enhancement and the establishment of multiple career paths within the industry. 
  • Pillar 2 – Training – Develop standardized curriculum and certification for career paths in the meat industry with multiple delivery options to provide training to potential and current meat industry personnel.
  • Pillar 3 - Technology Transfer – Establish a forum with the capability of showcasing new technologies and processes for the meat industry.

The (NMTS) will be governed by a Canadian National Meat Training Council (CNMTC) consisting of industry representatives and training providers.  Their role will be to provide overall guidance and direction to NMTS.  Significant effort and coordination of industry and other training providers will be the key to the success of the system.  Operating objectives will be accomplished through the establishment of the training council, creation of partnerships and establishment of needed facilities. 

The NMTS will include a National Meat Training Center (NMTC) which will be governed by the Canadian Meat Training Council (CMTC). 

The NMTS when fully implemented will provide the Canadian meat industry with the following:

    • educated work force that will enable the meat industry to grow, adapt to new technologies and effectively respond to global drivers;
    • recruitment tool to attract human resources in a very competitive labour market;
    • retention tool which will provide meat industry workers and professionals with accessible and achievable career path options;
    • certified and auditable training programs that will enable Canada to stay competitive on the global market; and
    • provide the meat industry with a national standardized training system to ensure quality and food safety in all meat facilities.

Background

On April 30, 2004, the Alberta Minister of Agriculture, Food and Rural Development released a document entitled, “Alberta Beef − Focus on the Future − A Strategic Framework for Repositioning the Industry.” The content of this document was the impetus for a proposal to the Advancing Agriculture and Agri-food Fund to conduct a needs-assessment in several key areas.

Proposal objectives

  1. To promote a new and innovative concept that would be a positive focal point for the Canadian meat industry;
  2. Assess industry support for the development of a national meat training center;
  3. Strengthen industry collaboration and training consensus across Canada; and
  4. Provide clear recommendations for the development and funding of the national meat training center.

Industry Recommendations

The final report of the study provided industry validated recommendations for initiatives which included:

  1. Promote the meat industry as a viable profession with multiple career paths.
    1. Work with councils (sector, meat);
    2. Promote meat industry in high schools; and
    3. Develop promotional materials.
  2. Implement industry-recognized training which is flexible and meets the diverse industry needs of plant workers, supervisors and managers.
    1. Short burst;
    2. Modularized;
    3. On-site;
    4. Off-site;
    5. Train the trainer;
    6. Online; and
    7. Certificate.
  3. Implement certified training for specific positions in the meat industry.
    1. Apprenticeship – Value Added Processing;
    2. Health and safety training;
    3. Food Safety, and Quality Assurance training; and
    4. Supervisory & Management training.

A comprehensive training system that addresses these recommendations does not currently exist in Canada.  Investigation of international training systems has lead to proven training concepts that will benefit the Canadian industry.  Specifically, entry level training systems from Australia and advanced training systems from European Countries (see appendix A).  This proposal presents a viable solution in meeting the human resource and skill development needs of the Canadian Meat Industry while creating future industry leaders.

Concept – National Meat Training System

Olds College in consultation with Canadian meat industry representatives and its partners will establish a National Meat Training System to provide training pathways for the Canadian Meat Industry.  This will be accomplished through the creation of an articulated training structure encouraging career advancement and ultimately industry retention.  The structure of the program and the advancement of participants through the system would allow for multiple entry and exit points to provide multiple career paths and certification levels for certificates, diplomas and degrees.

Full benefit of the training system will not be realized without an effort to move towards nationally certified training programs and technology transfer initiatives.  The foundation of this system is based upon three pillars: recruitment, training, and technology transfer.

Pillar 1 – Recruitment

Recruitment and retention of Human Capital is vital to the success and viability of the Canadian Meat Industry.  Recruitment will focus on the following objectives:

  • Raise awareness of career paths within the meat sector both with youth and influencers of youth – direct youth to training and formal educational opportunities.
  • Create positive perceptions of the meat industry - attract youth to the meat sector.
  • Encourage co-ordination within the sector by industry partners.
  • Sustain a public presence for careers as a meat specialist, and put meat career options back “on the table”.

The following initiatives are under development and will serve as a means to attract and retain people in the meat industry.

Through securing $52,000 in funding from the NBIDF Olds College in partnership with AAFRD hosted a group of German Master Butcher students and instructors in September 2006 and led a group of Canadian meat industry participants to Germany in October 2006.

The exchange served to establish relationships between Alberta and European meat training institutions, facilitate curriculum exchange between training sites, provide Canadian participants with first hand experiences with European technologies, processes and culture and to showcase Alberta and the opportunities with Alberta meat companies for European Master Butchers.

As a result of the tremendous positive response additional funding is being pursued to continue with this project and potentially offer a European exchange as part of the students experience in the Meat Processing Program.

Pillar 2 – Training

Canada has seen a retraction in formal meat training over the past number of years.  While significant amounts of independent training is taking place at a local or company level, this could be enhanced through a system that would recognize this training nationally.  In addition, the national meat training study identified gaps in the knowledge and skills in the meat industry and the need for additional programming.  Based upon this study and through consultation with our government partners an initial programming matrix has been developed (see Figure 1).

        Figure 1 - National Meat Training Matrix

national meat1

The establishment of the training programs within the matrix has already begun.  The programs along with recruitment strategy is categorized as either existing, under development or proposed.  In addition, to this programming there is a need for customized programming and credentialing through Professional and Continuing Education (PACE).  Industry experience and prior learning of potential learners will be assessed through a formal process that will allow entry into the training system at various levels. 

Existing Canadian Professional Meat Cutters Association Members

  • Olds College Meat Processing Program
  • Northern Alberta Institute of Technology Retail Meat Cutting Program
  • Southern Alberta Institute of Technology Retail Meat Cutting Program
  • Thompson River University Retail Meat Cutting Program
  • Saskatchewan Institute of Applied Science and Technology Retail Meat Program

Meat Training Under Development

Apprenticeship Delivery

Alberta is proposing a four week first year apprentice program as an entry to all meat industry positions, and a four week second year with the option to specialize in meat cutting or sausage-maker. When Alberta approves Apprenticeship for Meat Processing the NMTS Meat Training Center due to facility design and available technologies would have the capability to seamlessly incorporate these training requirements into its programs and be able to fulfill this need for industry. Saskatchewan and British Columbia have retail apprentice programs in place and operating. Saskatchewan also has a slaughter apprentice program in place but not operating at this time, and Ontario has a retail apprentice program in place but not operating at this time.

Depending on industry determined curriculum the Apprentice programs could potentially lead to entry into the diploma programs.

Proposed Meat Training

On-Site Job Accreditation

In partnership with industry and employers, establish an entry level on-job training program.  Modeled after the traineeship system of Australia, workers will learn at the job site while being able to immediately apply their skill and improve company efficiency.  Participants will learn as they earn and position themselves on a training path that will provide career advancement and industry retention.  

Diploma Programs

Course modules for the diploma programs would share basic competencies and have the flexibility to accommodate specialization within four areas:

  • Meat Safety,
  • Meat Technology,
  • Product Development,
  • and Meat Management and Marketing. 

Students wishing to pursue additional skills and certification would then need to take only the modules previously not completed.

The following careers may be available to graduates of the respective specialization:

Meat Safety Diploma Careers
  • Meat Inspector
  • Lab Technician
  • HACCP Technician
  • Quality Control Technician
  • Sanitation Supervisor
  • Sanitation Chemical Sales
Meat Technology Diploma Careers
  • Meat Technologist
  • Technical Services: Process & Product Improvement
  • Ingredient & Equipment Sales
Product Development Diploma Careers
  • Product Development Technician
  • Master Sausage Maker
  • Ingredient Sales
Meat Management & Marketing Diploma Careers
  • Plant and Line Management/ Plant Owner
  • Meat Marketer/ Meat Buyer
  • Retail Store Manager
University Transfer

Transfer agreements would be explored for students wishing to continue on for degree completion or graduate studies.  University of Guelph and University of Virginia have expressed interest in such arrangements.

Professional and Continuing Education (PACE)

This allows the development of customized training and credentials in response to industry demand, current trends and emerging issues.  This forum will be a vital link between the NMTS, the meat industry and our current and past students. Participants and companies attending courses and demonstrations will have the opportunity to be exposed to the entire range of available programs and services which will serve as a recruitment tool in addition to training and technology transfer.

Existing Professional and Continuing Education

Olds College

University of Saskatchewan

The vision of the Saskatchewan Food Product Innovation Program (SFPIP) is to combine the expertise of the University of Saskatchewan, the resources of the Government of Saskatchewan and the assets of the meat processing industry to maintain and increase value-added processing of meat in the province.

The SFPIP was established in 1990 to provide a coordinated meat research and new product development effort to assist in the expansion and diversification of the Saskatchewan meat processing industry. This Saskatchewan Agriculture and Food funded program offers meat processors a unique opportunity for new product development ventures and technical support.

The SFPIP has offered a variety of short courses focusing on the needs of the small/independent meat processor as well as those of the larger commercial meat processing companies.  Courses have discussed and demonstrated basic sausage making procedures, the roll and function of ingredients curing technology, marinating techniques, smokehouse optimization and packaging methods.

Guelph Food Technology Center

GFTC is Canada's only not-for-profit, non-subsidized food technology centre. GFTC provides creative, confidential technical solutions, training, consulting and auditing to the Canadian agri-food industry in the areas of R&D, product development, packaging, shelf-life, food safety, quality, and productivity improvement. Each year, GFTC assists over 500 companies and organizations, and provides training to more than 3600 people. GFTC is partnered with the Alberta Food Processors as their western deliverer. GFTC offers the following short courses on the following subjects and many more.

  • HACCP & Food Safety
  • Management Systems
  • Microbiology & Sanitation
  • Packaging
  • Processing
  • Product Development
  • Product Development: Health & Wellness
  • Quality Assurance & Quality Control
  • Starting a New Food Processing Business

A complete list of GFTC training offerings can be found at www.gftc.ca/index/training.cfm

Beef Information Center

(BIC) is the Beef Market Development division of the Canadian Cattlemen's Association. BIC uses an integrated approach, focusing programs on five key areas – improving the quality & consistency of beef; increasing beef’s convenience; expanding the use and value of all cuts; improving food safety; and improving consumers' perceptions about beef’s healthfulness and wholesomeness. To enhance the effectiveness of its efforts, BIC channels its market development programs to target those “gatekeepers” – retailers, processors, foodservice distributors and operators, health professionals and media – who have the most impact on how beef is merchandised, marketed and portrayed to the consumer.

  • BIC has developed a wide variety of merchandising programs and resources for progressive retailers to effectively merchandise a profitable beef category.
  • These programs are the direct result of extensive consumer surveys and focus groups and have been designed with the intent to deliver increased customer satisfaction and loyalty.
  • Whether you are a large national retail chain with a fully customized Quality Based Branded Beef program or a small independent, the opportunities are available to develop a competitive advantage that will position you ahead of your competition.

Alberta Pork

Alberta pork’s mandate is to deliver quality, wholesome and safe food that is preferred by consumers.

Consumer Marketing Operational Objectives:
  • To increase the overall consumption of pork at the consumer level;
  • To enhance and promote the positive image of pork and pork products;
  • To enhance the positive image of the industry and its practices; and
  • To focus activities where market potential is greatest.
Merchandising Services Operational Objectives:
  • To increase the acceptance of pork as a preferred choice at retail;
  • To deliver product knowledge to retailers, packers and processors; and
  • To identify and develop marketing and promotional synergies with packers and processors.
Food Services Operational Objectives:
  • To increase pork consumption at the food services level;
  • To deliver product handling knowledge and education to the food service industry regarding pork;
  • Assist in research and development of new product; and
  • To identify and develop marketing and promotional synergies at food service.
Health & Nutrition Operational Objectives:
    • To increase awareness and knowledge of pork's nutritional profile for being a healthy lean meat, which is a part of a well-balanced diet; and
    • To be a credible and reliable source of nutrition information.

National Seafood Sector Council

NSSC provides resources and training to deal with the human resources as well as training issues in Canada's seafood and fish processing industry.  For all levels of the seafood industry whether you are an employer, an employee, a training provider, a student or a member of the general public with an interest in seafood and fish processing.

Pillar 3 - Technology Transfer

The third function of the NMTS Meat Training Center would be to present to industry non proprietary technologies. The Canadian meat industry is lagging behind the rest of the world in some areas of technology and program applications and providing industry representatives with the opportunity to see the technology or program in place will assist in advancing the adoption of technologies and programs to improve processing efficiencies, product safety and quality.

Examples of Technology Transfer

  • Hot Boning Processes
  • Restructured Meat Products
  • Novel Ingredients
  • Shelf Life Formulations
  • Packaging Applications
  • Traceability Technologies
  • Sanitation Chemicals and Applications
  • IFASA Research Technology Transfer

Current Initiatives

Despite having an aging facility Olds College Meat Program is actively involved in developing and implementing several technology transfer projects. The establishment of a properly constructed and designed facility for the NMTC will significantly advance the options and opportunities for technology transfer.

Information