Cornell Dairy Foods Extension offers a small menu of Meat Foods courses in partnership with Penn State University and Cooperative Feed Dealers.
HACCP for Meat and Poultry Processors-Delivered by Penn State Food Science and Meat Science Extension
April 1-2, 2020
Cornell University, Ithaca, NY
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.
Cured Meats Processing-Delivered in partnership with Penn State Meat Science Extension
March 30-31, 2020
Cornell University, Ithaca NY
The Cured Meats Processing Workshop is designed for small scale processors, restaurants, and butchers who would like to develop or increase their value-added section meat sales. Participants will learn the basics of curing meats, meat science, and non-meat ingredients. Lectures will include food safety, meat mathematics, thermal processing, and instrumentation. The course consists of two days of lectures and processing of cured meats.
- Generate meat products based on knowledge acquired in course
- Apply food safety principles to creation of value-added meat products
- Discussion of meat science, meat mathematics, and instrumentation