Meat Processing & Food Safety at SUNY Cobleskill

Monday, August 19, 2024, 12:00 AM - Friday, September 13@ 12:00 PM
Monday, September 23, 2024, 12:00 AM - Friday, October 18@ 12:00 PM
Monday, October 28, 2024, 12:00 AM - Friday, November 22@ 12:00 PM

Program Highlights

Immediately join the meat industry having learned hands-on from our professional instructors
Grow your current meat processing skill set to excel in the workforce
Expand the existing capabilities of your family farm and business

Academic Offerings

Participants will learn the operations of a unique industry under federal inspection and experience the end-to-end process including the slaughter and processing of lamb, pork, and beef within the structure of a HACCP program, a system of food safety that provides a framework for monitoring the total food system from harvest to consumption, reducing the risk of foodborne illness. Participants develop skills using meat processing equipment such as knives, saws and grinders and are provided hands-on experience to learn animal anatomy, culinary applications for meat products, whole carcass utilization, cutting and packaging, Throughout the course, there will be an emphasis on operations safety, food safety and sanitation. Participants will gain real-world experience working on-site at our facility through teamwork and collaboration along with local field visits.