PRINCIPLES OF SANITATION FOR MEAT PROCESSORS
Course #10316135- Type
- Post Secondary
- Credits
- 1.00
- Subject
- Culinary Arts
Examine principles of sanitation that relate to professional butchering operations. Learners will apply these principles in the forthcoming HACCP class.
- Conditions
- Condition: Must be accepted in the Pasture to Plate Butchery Certificate.
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