Meat Processing and Food Safety Certificate Program
Four Week Series: May 12 - June 12 • 8am - 5pm on class days
Located at SUNY Cobleskill’s Meat & Fisheries Processing USDA Lab
$4,550 • The first 10 fully paid registrants attend.
The Meat Processing Certification is an intensive hands-on, four-part basic training program designed to provide the knowledge and skills required to enter employment in the meat processing 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 includes: animal slaughter, primal fabrication, retail cutting, valued-added products, packaging, safety, sanitation, and HACCP standards.
On campus and off campus housing accommodations available, but not included in price.
If you have any questions, please contact Deb Pernat at 518-255-5528 or firstname.lastname@example.org