Lesson 1Pre-processing: trimming, mincing, particle size control, cold chain and microbiological limitsCovers cutting faults, dirt check, mincing, bit size set, gear temp hold, germ limits guiding cold chain to cut bad germ grow.
Trimming defects and visible contaminationMincing equipment setup and maintenanceParticle size selection for product typesCold chain control during pre-processingMicrobiological limits and sampling plansLesson 2Stuffing/forming and portion control: casing types, vacuum stuffer settings, weight tolerancesLooks at stuffing, shaping, skin pick, vacuum fill gear set, air cut, bit weight holds affecting yield, cook act, label right, buyer view.
Casing types and functional propertiesVacuum stuffer setup and deaerationForming equipment parameters and moldsPortion weight tolerances and checksInfluence on yield and labeling accuracyLesson 3Raw material reception, storage and traceability: temperature control, supplier specifications, incoming QC testsHandles meat, bits get, supplier spec check, unload temp clean check, store state, stock turn, docs for full trace, quick pull-back.
Unloading checks and temperature verificationSupplier approval and specification controlIncoming quality and microbiological testingCold storage conditions and stock rotationTraceability records and recall readinessLesson 4Hygiene, sanitation and allergen segregation: CIP/SOP basics, personnel hygiene controls, cross-contact preventionDeals plant clean zones, clean plans, CIP SOP docs, worker clean rules, allergy split to stop cross-touch, germ hold all plant.
Hygiene zoning and traffic controlSanitation programs and SSOP designCIP systems and validation checksPersonnel hygiene and gowning rulesAllergen segregation and verificationLesson 5Storage, distribution and cold chain monitoring: refrigerated conditions, temperature mapping, shelf life labeling basisDescribes cool, freeze store, temp maps, data log, move hold, shelf label from good traits, pack, germ guess or test data.
Refrigerated and frozen storage setpointsTemperature mapping and data loggingLoading patterns and air circulationTransport temperature control measuresShelf life setting and date labelingLesson 6Packaging and MAP/modified atmospheres: barrier requirements, O2/CO2/N2 targets for shelf life extensionCovers pack stuff pick, block props, seal sure, mod air mix design to hold ox, germ grow, stretch shelf with safety, sense keep.
Packaging material and barrier selectionSeal integrity testing and inspectionMAP gas mixtures for meat productsHeadspace volume and residual oxygenImpact of MAP on shelf life and safetyLesson 7Heat treatment and pasteurization parameters: target internal temperatures (e.g., 72°C for 2 min equivalence), time-temperature lethality basics, smoking vs. steamingChecks heat goals for bad germ cut, time-temp pairs, kill calc, check cook, paste, smoke, steam while keep sense, rule ok.
Regulatory targets for core product temperatureTime–temperature lethality and F-value basicsValidation of cooking and pasteurization cyclesSmoking versus steaming: process implicationsMonitoring and recording thermal profilesLesson 8Mixing/tumbling and batter formation: order of addition, temperatures (<8°C), mixing times, dissolved oxygen controlLooks mix, tumble aims, add order, temp hold under key, mix time speed, air ox hold for even feel, steady mixes.
Objectives of mixing and protein extractionOrder of ingredient and ice additionTemperature control during mixingTumbling parameters and vacuum levelDissolved oxygen and oxidation controlLesson 9Cooling and post-cook handling: rapid chilling targets (core to <4°C within specified hours), hygienic cooling tunnelsExplains quick chill after cook, core temp aims, time limits, tunnel build, air speed, clean hand to stop re-dirt, germ start, poison make.
Regulatory cooling time–temperature limitsChilling tunnel design and air flowProduct loading patterns and spacingPost-cook handling hygiene controlsVerification of core cooling performance
