With a workforce shortage in the meat processing industry, Northwest Technology Center now offers three self-paced online courses (Phase 1) on meat processing. These classes are approved by the American Meat Science Association (AMSA).
AMSA Food Safety and Science Certification
Certification verifies individuals possess an in-depth knowledge of food safety procedures and standards necessary to thrive in the food industry.
Food Chemistry Principles
- Chemical Properties of Food
- Chemical Changes Related to Cooking & Food Processing
- Food Production Processes (fermentation, leavening, retrogradation, syneresis, gelatinization, gelation, pickling)
Food Handling, Packaging & Storage Procedures
Sanitary Food Handling Practices
- Food Packaging Regulations
- Cold Food Storage Methods
- Food Additives
- Food Preservation Techniques (irradiation, dehydration, canning, pasteurization, freezing) Food Packaging & Labeling Guidelines
Food Safety & Sanitation Methods
- Workplace Safety Procedures
- Food Industry Inspections
- Food-borne Illness Prevention Strategies
- Sanitation Procedures
- Sanitation Laws & Regulations
Hazard Analysis Critical
Control Point (HACCP) Systems
- Hazards in Food Processing
- Hazard Analysis Process
- Critical Control Points Identification
- Establishing Critical Limits
- Monitoring of Critical Limits
- Methods for Taking Corrective Actions
- Establishing Verification Procedures
- Record-keeping Procedures
MSA Meat Evaluation Certification
The American Meat Science Association (AMSA) Meat Evaluation Certification verifies individuals are better prepared to enter fields related to the meat animal industry, which includes production and processing.
Meat Science
- Animal Care & Handling Procedures
- Meat Nutrition
- Meat Storage & Handling
- Meat Cookery Techniques
- Processed Meats
- Food Industry Safety
Animal Harvesting Procedures
- Inspection Regulations & Policies
- Animal Harvest Process
- Animal Byproducts
Carcass & Cuts Evaluation
- Beef Evaluation (carcasses, full loins, rounds, short loins/ribs, retail cuts)
- Pork Evaluation (carcasses, hams, loins, retail cuts)
- Lamb Evaluation (carcasses, retail cuts)
USDA Beef Grading
- USDA Quality Grading
- USDA Yield Grading
Retail Cut Fabrication
- Beef Retail Cuts
- Pork Retail Cuts
- Lamb Retail Cuts
- Variety Meats
- Processed Meats
AMSA Culinary Meat Selection and Cookery Certification
The American Meat Science Association (AMSA) Culinary Meat Selection and Cookery Certification verifies individuals possess knowledge and skills needed to thrive within the restaurant and culinary industries.
CULINARY FOUNDATIONS
- Knife Care & Use
- Knife Sharpening Procedures
- Cutting Techniques
- Mise en place
- Proper Storage Practices
MEAT SCIENCE & FOOD SAFETY PRINCIPLES
- Nutritional Composition of Meat
- Meat Storage & Handling Procedures
- Meat Purchasing Specifications
- Food Microbiology Practices
MEAT & POULTRY OVERVIEW
- Culinary Meat Fabrication Procedures (beef, pork)
- Meat Cookery Techniques
- Culinary Poultry Fabrication Procedures (chicken, duck, turkey)
BEEF GRADING PROCEDURES
- USDA Quality Grading
- USDA Yield Grading
RETAIL CUT IDENTIFICATION
- Beef Retail Cut Identification
- Pork Retail Cut Identification
- Lamb Retail Cut Identification
- Variety Meats Identification
- Poultry Parts & Products Identification
For help enrolling in a course, or for more information, please contact James Gordon: gordon@careertech.ok.govor 1-405-743-5518
The American Meat Science Association is a broad-reaching organization of individuals that discovers, develops, and disseminates its collective meat science knowledge to provide leadership, education and professional development. Their passion is to help meat science professionals achieve previously unimaginable levels of performance and reach even higher goals. They accomplish this by fostering a learning community of meat scientists, industry partners, outside thought leaders and other stakeholders who embrace this vision. Its members conduct basic and applied research and education programs in muscle growth and development, meat quality, food safety, processing technology and consumer and marketing issues relevant to the international meat industry.
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