124 Admin Drive
Randolph Center, VT
The student will learn about food safety requirements for handling meat and poultry in a slaughter and processing facility. Principles of sanitation, meat plant inspection, pest control, worker hygiene, waste disposal and use of chemicals will be discussed. The course will be offered the week before the poultry processing course, and therefore will focus on poultry processing. Upon successful completion of the course, including passing a comprehensive exam, students will earn ServSafe certification.