FDSC 1520 Food Safety and Meat Processing:
The student will practice techniques of harvesting meat animals and fabrication of the carcass in the CWC Meats Laboratory. The student will also practice food safety during the process. (.5 lect. - 3 lect.) (Max 6)
Major Topics
Food Safety
- Proper equipment
- Major steps in harvesting
- Major steps in fabrication
- Retail cuts
Outcomes
In order to successfully complete this course, the student will:
Implement food safety & storage
Identify the retail cuts of the carcass
Practice the major steps in harvesting as applicable
Practice fabrication