Meat Processing
Short Term Classes

Certification verifies individuals possess an in-depth knowledge of food safety procedures and standards necessary to thrive in the food industry.

Food Chemistry Principles  

• Chemical Properties of Food  
• Chemical Changes Related to Cooking & Food Processing  
• Food Production Processes (fermentation, leavening, retrogradation, syneresis, gelatinization, gelation, pickling) 

Food Handling, Packaging & Storage Procedures  

Sanitary Food Handling Practices  

• Food Packaging Regulations  
• Cold Food Storage Methods  
• Food Additives  
• Food Preservation Techniques (irradiation, dehydration, canning, pasteurization, freezing) Food Packaging & Labeling Guidelines 

Food Safety & Sanitation Methods 

• Workplace Safety Procedures 
• Food Industry Inspections 
• Food-borne Illness Prevention Strategies 
• Sanitation Procedures 
• Sanitation Laws & Regulations 

Hazard Analysis Critical  

Control Point (HACCP) Systems 

• Hazards in Food Processing 
• Hazard Analysis Process 
• Critical Control Points Identification 
• Establishing Critical Limits 
• Monitoring of Critical Limits 
• Methods for Taking Corrective Actions 
• Establishing Verification Procedures 
• Record-keeping Procedures 

ENROLL & PAY HERE (this link will take you off the HPTC website)

The American Meat Science Association (AMSA) Meat Evaluation Certification verifies individuals are better prepared to enter fields related to the meat animal industry, which includes production and processing. 

Meat Science 

• Animal Care & Handling Procedures 
• Meat Nutrition 
• Meat Storage & Handling 
• Meat Cookery Techniques 
• Processed Meats 
• Food Industry Safety 

Animal Harvesting Procedures 

• Inspection Regulations & Policies 
• Animal Harvest Process 
• Animal Byproducts 

Carcass & Cuts Evaluation 

• Beef Evaluation (carcasses, full loins, rounds, short loins/ribs, retail cuts) 
• Pork Evaluation (carcasses, hams, loins, retail cuts) 
• Lamb Evaluation (carcasses, retail cuts) 

USDA Beef Grading 

• USDA Quality Grading 
• USDA Yield Grading 

Retail Cut Fabrication 

• Beef Retail Cuts 
• Pork Retail Cuts 
• Lamb Retail Cuts 
• Variety Meats 
• Processed Meats 

ENROLL & PAY HERE (this link will take you off the HPTC website)

The American Meat Science Association (AMSA) Culinary Meat Selection and Cookery Certification verifies individuals possess knowledge and skills needed to thrive within the restaurant and culinary industries. 

CULINARY FOUNDATIONS 

• Knife Care & Use 
• Knife Sharpening Procedures 
• Cutting Techniques 
• Mise en place 
• Proper Storage Practices 

MEAT SCIENCE & FOOD SAFETY PRINCIPLES 

• Nutritional Composition of Meat 
• Meat Storage & Handling Procedures 
• Meat Purchasing Specifications 
• Food Microbiology Practices 

MEAT & POULTRY OVERVIEW 

• Culinary Meat Fabrication Procedures (beef, pork) 
• Meat Cookery Techniques 
• Culinary Poultry Fabrication Procedures (chicken, duck, turkey) 

BEEF GRADING PROCEDURES 

• USDA Quality Grading 
• USDA Yield Grading 

RETAIL CUT IDENTIFICATION 

• Beef Retail Cut Identification 
• Pork Retail Cut Identification 
• Lamb Retail Cut Identification 
• Variety Meats Identification 
• Poultry Parts & Products Identification 

ENROLL & PAY HERE (this link will take you off the HPTC website)