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Ready-to-Eat Meat Online Course: Assessing the Food Safety Risks
Developed specifically for public health inspectors (PHIs), this online, self-directed course focuses on micro-, small-, and medium-sized ready-to-eat (RTE) meat production operations. In general, smaller RTE meat production facilities are not federally registered with the Canadian Food Inspection Agency but are inspected by PHIs from a provincial agency or local health department. Increasingly, operators of food premises such as restaurants are producing RTE meat products in-house. Many of these operators have limited technical food safety knowledge of RTE meat products, and have limited in-house capacity to test ingredients and final products. As such, PHIs are often the primary resource for technical food safety information for operators of these facilities.
This course was adapted from an in-person course developed by the BC Centre for Disease Control in collaboration with regional health authorities in BC. The modules will cover basic processes used in the production of RTE meat products, the associated kill/control steps, and critical limits for these steps.
The purpose of this course is to provide guidance to regulatory personnel who have the responsibility to inspect facilities which produce ready-to-eat (RTE) meat products. The aim is to enable participants to assess the food safety risks commonly associated with micro-to-medium-sized facilities.
After completing this course, you will be able to:
- Understand the general principles of RTE meat food safety assessment
- Know the types of questions to ask when conducting inspections of RTE meat production facilities
- Have a better understanding of common RTE meat production processes, and the associated critical control points and critical limits
- Understand the food safety and general sanitation concerns in RTE meat production
- Module 1: Introduction
- Module 2: Types of meat processing plants
- Module 3: RTE meat food safety assessment
- Module 4: Curing
- Module 5: Cooking
- Module 6: Fermenting
- Module 7: Drying
- Module 8: Other RTE meat production processes
- Module 9: RTE fresh products
- Module 10: Trichinella control
- Module 11: Labelling allergens
- Module 12: Disinfection and environmental cleanliness in production facilities
- Module 13: Canadian outbreak case studies
This course will take approximately 6-8 hours to complete.
This course is currently FREE to members of the Canadian Institute of Public Health Inspectors (CIPHI). A membership number will be required in order to take advantage of this offer. If you are not a member of CIPHI, please contact us to find out how you may be able to register for this course.
Continuing Education Credits
Approval for PDHs under the CIPHI Council of Professional Experience (CoPE) program is pending.
Recruitment of beta users for the pilot version is now closed. Thank you for your interest.
The course is expected to launch in spring 2017. Please sign up for our eNews for notification of open enrolment.
|Publication Date||Oct 21, 2016|
|Posted by NCCEH||Oct 21, 2016|