Overview This meat technology skills programme consists of five individual units which provides an insight into factors affecting the quality, safety and legality of meat and meat products along with a sound understanding of the principles of burger/sausage manufacture and fermented meat technology.
Each unit is delivered over one full day, 9.30am – 4pm.
There is the option to complete the full five day programme or alternatively select any number of individual units as required.
Who is the programme for? The programme is primarily aimed at technical and non-technical staff working within the meat industry at supervisory level. No previous qualifications are required.
|1||Wednesday 30th January 2019||Factors affecting meat eating quality|
|2||Wednesday 6th February 2019||Legislation and labelling of meat and meat products|
|3||Wednesday 20th February 2019||Meat microbiology and shelf-life|
|4||Wednesday 27th February 2019||Meat curing, smoking and fermentation technology, including practical application|
|5||Wednesday 6th March 2019||Burger and sausage manufacture, including practical application|
Cost Individual units are available at a cost of £65 per unit. Group bookings If you are interested in booking several people on the course, please contact Teresa Kelly on firstname.lastname@example.org to organise a group booking.