Web Course

Curing, Smoking, Drying of Meat, Poultry, and Fish and the Processing of Fermented Sausage

Overview

Email CAFSP@utk.edu to Request

This course will provide participants with general knowledge about commercial meat manufacturing operations and retail establishments that utilize special processes to process meats, poultry and fish. Hazard Analysis and Critical Control Point (HACCP) plans for special processes at retail will be explored.  Meat manufacturing requirements at a commercial food processing operation and at a retail or food service establishment will be described related to smoking, curing, drying, fermentation.

Cost

The cost for this web course is $100.00US or you can choose three (3) courses for $250.00US.

Scope

This course will describe the processing of meat, poultry and fish at a commercial manufacturing operation and at a retail establishment.  The course will introduce special processes and related terminology.  Special processes will be described related to curing, smoking, drying, fermentation of meat, poultry and fish. 

Target Audience

The target audience for this course is federal, state, territorial, tribal and local food regulatory personnel and food industry personnel. 

Course Progression

Each module should take 1 hour to complete and may be completed at the participant’s own pace.  Participants must complete all 4 modules before taking the course post-test. Completion of the online course is a recommended prerequisite for the instructor-led course, “Special Processes at Retail”.

This self-paced course will be delivered using PowerPoint-style presentations designed by content experts, video scenarios for participant review, interactive activities in each module and other resources for participants to review. 

A multiple choice post-test will be administered at the end of module 4. The post-test will be available to participants who complete all 4 modules. A minimum score of 79.8% is required for passing and to permit participants to download the completion certificate.

Technical Requirements