Meat Cutting Level 2

$ 199

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Time

3 Hours

Modules

6 Lessons

Learning Recognition Framework (LRF) Level

Level 2 Occupations

Recognition Certificate

12k Enrolled

Course description

Refine precision, consistency, and expertise in advanced meat cutting practices. This course builds on foundational processing skills by introducing advanced meat fabrication techniques used across beef, veal, pork, lamb, and game within the food and beverage industry. Participants will explore species characteristics, proper knife handling, and the use of common hand and power tools, while reinforcing safety, sanitation, and quality standards. By strengthening technical knowledge and cutting proficiency, learners can improve yield, efficiency, and overall product quality in professional meat processing environments.

Skills you will learn:

  • Advanced meat fabrication
  • Species-specific cutting
  • Tool handling mastery
  • Yield quality gains

Learning Objectives

Upon completing this course, you will be able to:
  • Communicate more effectively at work by recognizing the importance of oral communication and how it drives teamwork and results.
  • Reduce misunderstandings by using the communication loop and understanding how meaning is created in real conversations.
  • Speak with clarity and impact by applying proven strategies for clear communication and recognizing what “super communication” looks like.
  • Strengthen relationships and performance by developing super-communicator and active listening skills that shape stronger, more aligned teams.

Who Should Take This Course?

  • Experienced meat cutters and production employees seeking skill advancement.
  • Supervisors overseeing meat processing and fabrication operations.
  • Employees aiming to refine precision and efficiency in meat handling.

Course Outline & Major Topics

  1. Introduction to Meat Fabrication
  2. Beef and Veal Fabrication
  3. Pork Fabrication
  4. Lamb and Game Meat Fabrication
  5. Common Hand and Power Tools
  6. Meat Cutting Techniques

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

CA $299

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This course is available in the following languages:

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