The CPMCA, in consultation with the Canadian Food Inspection Agency (CFIA) and Professional Teaching Practictioners from across Canada, has designed, developed, and published a Professional Reference Manual. This manual is regularly updated with current practices and regulations governing the Canadian Meat Industry. If you are interested in purchasing a copy of our Manual or obtaining some specialized training, simply drop us an e-mail and we'll let you know how you can do that.
|Sanitation||Marketing & Merchandising|
|Equipment and Safety||Nutrition & Meat Cookery|
|Meat Science||Labelling & Advertising|
The Meat Industry and public health authorities both have important roles to play in helping to ensure that only safe food and drink are offered to the millions who patronize Canada's large and important food preparation and food service industries. Government efforts alone are not enough. Operators have a moral and legal obligation to protect the health of customers and ensure that only safe food is available.
This Module covers Sanitation from a "Meat Industry's" point-of-view.
Service in the Meat Industry starts at the gate and ends at the plate. It doesn't matter what facet of this industry you work in or are a part of, Marketing and Merchandising championed through service are important to it. Teachers of the trade are always harping about never having a second chance to make a first impression and nowhere does this ring more true than with the food industry. Important to consumers is not just the quality of the product but also the quality of meat items and the service they receive.
So, topics of this module cover a variety of concerns and ideas with respect to delivery of products and quality service.
As we know, tools are an extension of the hand and nothing is more important to the successful manipulation of tools than the safety of our appendages. In this Module we explore the various tools and equipment of the trade, their usage, safety features, and operation. Important to know are the purposes of equipment and our attention to potential hazards.
This Module looks at the obvious and not so obvious features and characteristics of Hand Tools and Euipment used in the Meat Industry.
Nutrition and Meat Cookery are integral to the Meat Industry from a consumer point of view. If we are to look at this industry from a "gate to plate" process then the nutritional value of what we offer to the public is important not only to consumers but also to producers in their pursuit of stable and reliable markets. Module 4 offers both industry and consumer information about the nutritional value of meat and meat cooking basics. This module is designed to improve knowledge about meats, meat nutrition, and meat cooking methods.Nutrition & Meat Cookery Basics:
Meat Science is the study of the composition, nutritional value, wholesomeness and consumer acceptability, largely determined from the initial conception, growth and development of the domestic animal to the time of harvest and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.
This module provides information on nomenclature, food labelling, and advertising requirements as well as policies which apply to statements and claims made for foods. The information has been reproduced from Health Canada materials on nutrition labelling and from the Canadian Food Inspection Agency 2003 Guide to Food Labelling and Advertising.
Today's concerns with BSE has seen governments take action toward protecting both Consumers and the Beef Industry. Safety systems and checks have been developed and implemented at production and processing levels of the industry. One of these systems is HACCP which regulates most of the wholesale sector but little has been done at the retail end. Consumers demand and Industry needs should be the driving force behind education in this regard. It is exactly these types of concerns that make it imperative that those working with food need acquire nationally recognized training and certification.
With the onslaught of technology, quartered beef is becoming increasingly difficult to obtain from the larger Meat Packing Plants. Most beef is now cry-o-vac’d in atmosphere controlled packaging and sold as: Block Ready, Knife Ready, or Counter Ready Meats. The main reason behind all this is marketing with other benefits such as, handling, storage, shipment with an extended shelf life, and economics.
Pork is not only very popular in North America but around most parts of the world, and has been for many years. It can be retailed fresh, cured or smoked, and can bring considerable profit if it is merchandised in a variety of ways.
Unlike Beef, Pork is not aged and should be processed and retailed as soon as possible after receiving to maintain freshness and flavor.
This Module provides descriptive diagrams and graphics that serve as a guide in the development of hands-on skills for processing Pork.
Lamb and mutton are both animals from the sheep species. The terms lamb and mutton are applied to both male and female animals. When marketed, sheep up to twelve months of age are called lamb.
This Module provides descriptive diagrams and graphics that serve as a guide in the development of hands-on skills for processing Lamb.
The term “veal” refers to meat which is derived from the young of the bovine species. Generally, veal is derived from male calves born into the dairy industry. As a result, the majority of the veal carcasses are dairy breeds such as Holstein, Ayrshire and Guernsey. Veal consumption in Canada in 1992 was only 0.5 kilograms or 1.1 pounds, per capita. Most veal is sold through restaurants. Because of the low demand, veal may not available in many retail markets.
This Module provides descriptive diagrams and graphics that serve as a guide in the development of hands-on skills for processing Veal.
Many people are becoming very conscious of their diet and weight, and this has lead to increased consumption of poultry. Poultry, like beef, is high in protein and low in cholesterol. This combination fits very well for diet conscious people. Another reason for increased consumption is that there are many new poultry dishes found in cook books and, being adventurous, Canadians like to try them.
Further, todays concerns with Avian Fluenza dictate that those in the industry be knowledgeable about the proper and safe handling, storage, and temperature control of poultry and poultry items. Consumers demand and Industry needs are the driving force behind education in this regard. It is exactly these types of concerns, Avian Fluenza, that make it imperative that those working with food need acquire nationally recognized training certification.
This Module provides descriptive diagrams and graphics that serve as a guide in the development of hands-on skills for processing Poultry.
Over the centuries sausage making has developed into an art. Since the first sausage making endeavours, better and more effective processing equipment has been developed, very defined and exotic flavourings have been discovered, and new ingredients to overcome manufacturing troubles came into use, to improve quality, reduce shrinkage, and enhance profits. However, the basic idea still exists: Stores that manufacture sausage have a better and much more profitable utilization of their trimmings, they can offer significantly better trimmed counter meat, and finally they have a much greater variety of products to offer their customers.
This module endeavors to emphasize the quality of sausage in all facets of its presentation. After all, Sausage is not in any case "a" utility product; it is, rather, a delicacy which is consumed in countless variations, in many famous places all around the world.
Canada's fishing areas fall into three main divisions: Atlantic, Pacific, and inland waters. Many commercially important species are found in the Atlantic, with lobsters ranking as the most valuable. The five salmon species account for more than half of the Pacific catch value, but many other varieties of ocean fish, including halibut and herring, are also taken. The principal freshwater fishing grounds are the Great Lakes, the lakes of the Prairie provinces, and the lakes of the Northwest Territories, notably Great Slave Lake. These yield many varieties of fish.
Again the emphasis of the module is quality, quality of product and quality of presentation. Consumer demands are such that they expect value for their dollar and the module undertaking has that in mind. The information base provides the learner with safety tips and retail practices supported by graphics and detailed descriptions.
Math isn't everybody's favorite subject but it is and intergal part of any business and the Meat Industry is a business. So, important to anyone wanting to become a part of the industry is knowledge of how the industry stays in business. Whether you're looking to run your own business or be employed in one, it is always good to know which side of the balance sheet you are on. After all, either way, your livelihood depends on it, and what better way to become acquainted with the positive side than developing a sound understanding of Business Math Procedures.
Packaging is defined as the unifying link of the food system from production through processing, distribution and ultimately, the consumer purchase. Packaging permits the consumer to carry easily, liquids, free-flowing powders, and other individual food portions (such as fresh meat) which are not transportable, unless contained. Packaging separates the product from the surrounding environment. Packaging protects against the entry of contaminative materials, such as dirt, dust, air, etc. Packaging assures the volatile aromatic and flavour components are safely sealed. Packaging serves as a method to bring together large number of single units or individual packages to permit ease in distribution. Packaging and its label identify the nature and quantity of the product contained within.
In Canada, provincial Meat Inspection Acts and Regulations are quite similar to Federal Meat Inspection legislation. In our Provinces and Territories all meat intended for public sale comes from animals which receive an ante mortem and a postmortem inspection. Adoption of Federal standards in the provincial system, provide consumers with the same degree of protection as that provided by plants under Federal Inspection. Even though the Provincial system is based on the same principles as the Federal system, meat from provincial abattoirs can not be sold outside of the Province. Inspection of meat destined for inter provincial or international trade remains under the exclusive jurisdiction of the Federal system.
Granted we cover the above topics in some detail, we don't exhaust them by any means. We are looking to develop and offer a more detailed descriptive learning Module for each of the subjects listed.