You are here

Ready-to-Eat-Meat Course announced

Ready-to-Eat-Meat Course announced

NCCEH

In December 2017, the online Ready-to-Eat (RTE) Meats Safety course was approved for 6 CIPHI PDHs and released for FREE to the public.  Less than 3 months later, approximately 220 people have completed the course and a further 200 are currently enrolled.  Thus far, the reviews from course participants are overwhelmingly positive.

Introduction

The course was adapted from a BC Centre for Disease Control classroom-based course.  It responds to the emerging trendiness of small food producers to make RTE meats such as sausages and charcuteries and market them in small, local outlets such as farmers markets.   These foods are typically below the radar of industrial food production inspectors and health inspectors voiced questions and concerns about possible risks for food-borne illness such Listeriosis.

Course content is broken into nine modules:

  • Module 1: Introduction to RTE Meats
  • Module 2: RTE Meat Food Safety Assessments
  • Module 3: Fermentation
  • Module 4: Curing
  • Module 5: Cooking
  • Module 6: Drying
  • Module 7: Other RTE meat production processes
  • Module 8: Trichinella Control & Product Labeling Regulations
  • Module 9: Environmental Hygiene & Outbreaks

Only  6-8 hours are required for most individuals to complete the course. It can be completed at the learner’s own pace and can be resumed at any time.

Register

Ready to begin? Signing up for the course is super easy. Click here to register and begin the course at your leisure.  Make sure you follow the page’s instructions about checking your spam folder for email correspondence from us.