is designed to train meat industry professionals on food safety practices, proper hygiene protocols, and the application of HACCP (Hazard Analysis and Critical Control Points) in meat processing and handling. This course is crucial to ensure that meat products are safe for consumption, compliant with health regulations, and produced with best practices.
Key Topics:
1. Introduction to Meat Safety and Hygiene:
o Importance of hygiene in the meat industry.
o Personal hygiene practices for employees handling meat products.
o Best practices for cleaning and sanitising equipment and facilities.
o Preventing cross-contamination during meat processing.
2. Overview of HACCP:
o The principles and steps of HACCP.
o Identifying potential hazards (biological, chemical, and physical) in meat production.
o Setting Critical Control Points (CCPs) to control hazards.
o Monitoring, corrective actions, record-keeping, and verification.
3. Hazard Analysis and Risk Assessment:
o Identifying potential hazards during slaughtering, processing, and packaging.
o Evaluating risks and implementing control measures.
o Practical application of hazard analysis in meat production environments.
4. Critical Control Points (CCPs) in Meat Processing:
o Identifying critical points in meat processing where safety risks are high (e.g., temperature control during storage, handling, and transportation).
o How to set up effective monitoring systems for CCPs.
o Methods for controlling temperature, humidity, and other critical factors to ensure meat safety.
5. Record-Keeping and Documentation:
o Creating and maintaining HACCP plans.
o Implementing monitoring logs, corrective action reports, and verification procedures.
o Legal and regulatory requirements for documentation.
6. Foodborne Illnesses and Pathogen Control:
o Common pathogens in the meat industry (e.g., Salmonella, E. coli, Listeria).
o The impact of poor hygiene on foodborne illness outbreaks.
o Strategies to prevent contamination and pathogen growth.
7. Regulatory Compliance and Standards:
o Understanding relevant food safety regulations.
o How to comply with food safety standards.
o Conducting inspections and audits.
8. Employee Training and Continuous Improvement:
o Developing and delivering hygiene and food safety training programs for staff.
o Creating a culture of food safety within the organization.
o Regular reviews of HACCP plans and improvements based on industry best practices.
9. Hygiene Practices in Meat Storage and Distribution:
o Safe handling and storage practices for fresh and frozen meat.
o Guidelines for maintaining cold chains during transportation and distribution.
Who Should Take the Course?
• Meat Plant Managers and Supervisors.
• Quality Control (QC) personnel working in meat production.
• Food Safety Officers and Auditors in meat-related businesses.
• Meat Processors who want to upgrade their knowledge in food safety and HACCP.
• Anyone responsible for ensuring hygiene and food safety in the meat industry.
A training pack is provided for each business.
The pack contains:
• Guidance notes.                                                                                          
• Blank HACCP template.
• Example cooked meat HACCP Plan
• Memory Stick containing blank HACCP template and forms
Paper Master copies of blank HACCP template and forms
Certification: Certificated by The Institute of Meat

Cost: £300 per person.

If you would like to book on the course or ask any further questions
Contact: Claire Simpson, Training Manager
Tel: 01738 637785
claire@craftskills.scot