Meat Processing and Food Safety Certificate Program
PROGRAM OVERVIEW
SUNY Cobleskill is proud to be the only SUNY school in the state of New York to operate a USDA approved meat processing facility. This enables the school to process their own livestock as well as livestock from local producers. Operating under Hazard Analysis and Critical Control Points (HACCP) protocol ensures that our program participants will learn the latest food safety and sanitation guidelines. Students will obtain a basic understanding of the steps involved in livestock processing from slaughtering to the actual retail cut we see at the store.
This intensive hands-on training program is designed to provide the knowledge and skills students require to enter employment in the meat processing industry. Students will be skilled in sanitation, food safety, slaughter, meat cutting and processing. As part of the students’ preparation for the industry, the program consists of specialized training in the accuracy of cutting, knife handling, portion control, merchandising and the utilization of all products. Hands-on training in meat animal slaughter, primal fabrication, retail cutting, value added products (sausage), wrapping and storage of finished product. Safety, sanitation including USDA HACCP (Hazard Analysis Critical Control Point), customer relations from custom cutting to product pick up and invoicing will be part of this program.
PROGRAM DATES:
WINTER SESSION: January 3rd - Student Orientation - 9 am to 12 pm
Classes start on January 4-29th from 7:30 am to 4 pm.
SUMMER SESSION: *Date Pending - Student Orientation - 9 am to 12 pm - Room Check-in time is 1 pm.
Classes start on June 1-26th from 7:30 am to 4 pm. Dorm Check-out time is June 25th prior to start of class on the June 26th.
MEAT PROCESSING AND FOOD SAFETY - $2,995
Price includes textbook, hard hat, frock, 5 inch boning knife, 12 inch butcher knife and safety cutting glove.
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