Canadian Processed Meat Short Courses for the Meat Processing Industry
Overview
Canadian Processed Meat Short courses are indiviudal one day courses that provide essential information for the safe manufacture of processed meat products such as sausages, bacon, ham and deli style cuts. In order to properly formulate process and package these types of products operators must be able to apply a wide array of information. By gaining an understanding of what, when and how to apply these requirements each participant will gain the tools necessary to improve safe food practices and manufacture a high quality product.
Processed Meat Basics: Level 1
This course provides a basic introduction into the world of processed meat products. Participants will gain an understanding of the theory and applications related to the manufacture of fresh, cooked, and smoked meat products through in class and hands on sessions in the Olds College Meat Lab. Additional topics cover the selection of casings, and smokehouse management.
Location: Olds College Meat Lab
Date: Feb 26, 2012
Time: 8:00 am – 5:00 pm
Fee: $150 + GST
Processed Meat Ingredients: Level 2
Participants will explore the wide array of ingredients, additives and processing aids used in the manufacture of safe processed meat products. This course focuses on gaining an understanding of the function of each Ingredient and basing the selection of ingredients in a product on their contribution to the quality and safety of the finished product. Ingredient applications include the proper use of restricted ingredients such as nitrites (cure) and curing aids, colour retention, water binding, texture and moisture enhancement.
Location: Olds College Meat Lab
Date: Feb 27, 2012
Time: 8:00 am – 5:00 pm
Fee: $150 + GST
Processed Meat Calculations: Level 3
This course examines the factors impacting the formulation of recipes for manufacturing processed meat products including meat block composition and Ingredient calculations. Parameters for calculating levels of restricted ingredient will be discussed and calculations are performed by participants to illustrate the relevance of properly monitoring formulations during processing operations.
Location: Olds College Meat Lab
Date: Feb 28, 2012
Time: 8:00 am – 5:00 pm
Fee: $150 + GST
Processed Meat Fermented Sausage: Level 4
Processed Meat Fermented sausage : This course provides a basic introduction into Fermented meat products, and Canadian regulation for the making of fermented sausage. Participants will gain an understanding of the theory and applications related to the manufacture of fermented meat products through in class and hands on sessions in the Olds College Meat Lab. Additional topics cover the taking of Ph, Water activity, and smokehouse management.
Location: Olds College Meat Lab
Date: Feb 29, 2012
Time: 8:00 am – 5:00 pm
Fee: $150 + GST
More Information
Contact Brad McLeod - 1800 661-6537 for more information
