Food Safety & Meat Processing 101

$ 199

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Time

6.0 Hours

Modules

12 Lessons

Learning Recognition Framework (LRF) Level

Level 1 Foundations

Recognition Certificate

12k Enrolled

Course description

Establish a foundation of excellence in food safety and meat processing standards. This course equips employees in the Canadian meat processing sector with essential knowledge and practical understanding of safe meat handling, hygiene, and regulatory compliance. Participants will explore contamination risks, sanitation requirements, temperature control, and the role of Good Manufacturing Practices (GMPs) in protecting product integrity and consumer safety. The course also addresses proper equipment handling and maintenance, monitoring of product conditions through traceability measures, and effective cleaning and sanitation practices. By strengthening these core competencies, employees can improve operational efficiency, uphold quality standards, and contribute to a workplace culture grounded in safety, accountability, and trust.

Skills you will learn:

  • Safe meat handling
  • Contamination control
  • Temperature compliance
  • Traceability sanitation

Learning Objectives

Upon completing this course, you will be able to:
  • Lead budget planning with confidence by outlining the budget process and clarifying roles in a food and beverage processing facility.
  • Build smarter budgets by analyzing budget types and methods and creating operational budgets that set targets, spending caps, seasonality plans, and risk thresholds.
  • Monitor performance and protect profitability by calculating essential ratios, tracking KPIs, and assessing how operational and productivity changes impact budgets.
  • Drive accountability and course-correct fast by using budget monitoring reports, communicating results clearly, identifying variances, and recommending actions to fix unfavourable gaps.

Who Should Take This Course?

  • Entry-level employees in meat or food processing operations.
  • Supervisors overseeing food safety, sanitation, or production activities.
  • Individuals seeking foundational knowledge in meat processing procedures.

Course Outline & Major Topics

  1. Introduction to the World of Meat Processing
  2. Personal Hygiene Practices & Workplace Procedures
  3. Personal Protective Equipment & Safety in the Workplace
  4. Food Safety Management
  5. Meat Cutting Knives, Tools & Equipment
  6. Knife Sharpening Tools & Methods
  7. Meat Cutter Cleaning Basics
  8. Cleaning & Sanitizing
  9. Product Quality
  10. Food Traceability Systems
  11. Communications & Leadership
  12. Industry Legislation & Regulation

Course description

This course provides an understanding of Hazard Analysis and Critical Control Points (HACCP) and the importance of having a food safety program. This introductory program outlines how every person working at that facility can have either a positive or a negative impact on food safety. Participants should be able to explain the benefits of a HACCP system, understand hazards and how they can be controlled, and the importance of GMP and Prerequisite Programs.

You will learn that food safety hazards are; biological, chemical, or physical substances that can make a food product unsafe to eat and cause illness, injury or death if consumed. You will also learn how biological, chemical, and physical hazards can be harmful to human health and how to prevent and control them.

Skills you will learn:

Food Safety

Cleaning

Quality Assurance

Hazards

Decumention

Pest Sources

Chemical Hazards

Learning Objectives

Once you have completed the course, you will have obtained the skills to understand the importance and benefits of food safety. What a HACCP system is and who invented it including:
  • The benefits of a HACCP system
  • Hazards and how to control them
  • The importance of GMP and Prerequisite Programs
  • How to develop and implement a HACCP Plan
  • How to maintain and when to review a HACCP system
  • Reasons HACCP may fail and the most common non-conformities related to HACCP

Who Should Take This Course?

  • New Hires
  • Line Workers
  • Supervisory and Management
  • Quality Assurance Teams
  • Food Safety Teams

Course Outline & Major Topics

What is a Food Safety Program (HACCP System)
  • Who is HACCP and Who Invented It
  • What is Needed for a Successful HACCP System
  • Management Commitment
  • Importance of Line Workers
  • Benefits of HACCP System
  • Types of Hazards
  • Sources of Hazards
  • People/Uniforms
  • Equipment/Utensils/Tools
  • Incoming Material
  • Cleaning
  • Building as a Source of Hazard
  • Pest Source of Hazards
  • Water as Source of Hazards
  • Types of Biological Hazards
  • Growth Requirements for Microorganisms
  • Canadian and USA Allergen List
  • Physical Hazards
  • How Biological Hazards are Controlled
  • How Chemical Hazards are Controlled
  • How Physical Hazards are Controlled
  • How Chemical Hazards are Controlled
  • Cross-contamination
  • Potential Food Safety Concerns
  • Prerequisite Programs
  • Step 1: Finished Product (Product Description)
  • Step 2: Incoming Materials
  • Step 3: Process Flow
  • Step 4: Plant Schematic
  • Step 5: Hazard Analysis and Control of Hazards
  • Control Point
  • Step 6: Process Controls (PC)
  • Step 7: Critical Control Point
  • Critical Control Points Examples
  • Critical Limits
  • Monitoring
  • Monitoring Activities
  • Verification of Monitoring Records
  • Training of Employees
  • Verification of Training
  • Step 8: HACCP System Review
  • Review of your HACCP System
  • Update of your HACCP System when you have changes…
  • Reasons why HACCP may fail
  • Indicators of a Successful HACCP System
  • Employee Guide to GMPs
  • HACCP Process Flow
  • Meat Cooking Record CCP
  • Sample Receiving Record
  • SOP Receiving Ingredients

*Receive a nationally recognized certificate for participation in this course

$ 199

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This course is available in the following languages:

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