In this practice-based course with theory components, students are introduced to meat lab sanitation procedures. Topics include refrigeration guidelines and safety practices for all handtools, and power equipment used in a retail meat processing operation. Prerequisite: Admission into the Retail Meat Processing program
In this practice-based course with theory components, students are introduced to meat lab sanitation procedures. Topics include refrigeration guidelines and safety practices for all handtools, and power equipment used in a retail meat processing operation. Prerequisite: Admission into the Retail Meat Processing program
