{"product_id":"meat-handling-butchery-safety-training-package","title":"Meat Handling \u0026 Butchery Safety Training Package","description":"\u003cp\u003e\u003cem\u003eA one-day sector course on meat handling and butchery safety, built around a busy-day scenario at a fictional butchery.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eA butchery combines raw meat, sharp equipment, mincing and a busy counter. This course takes staff and supervisors through the risks in order, from meat pathogens to labelling and inspection, and then tests them on a realistic scenario, 'The Friday Rush' at 'Butchery X'.\u003c\/p\u003e\n\u003cp\u003eThe course sets its own receiving standard of chilled meat at 4 °C or below and frozen meat at −18 °C or below, which it states is stricter than the Dubai Municipality Food Code. The Food Code figures and its refreezing rule are cited for comparison. The notes tell the trainer to check the content against the municipality's butchery inspection checklist before delivery.\u003c\/p\u003e\n\u003cp\u003eThe slides carry speaker notes. The delegate workbook holds the scenario and a monthly butchery self-inspection checklist. The exam pack includes an answer key and a planted-violations guide for the practical, and a certificate template records training given by your organisation. AGS is independent and is not affiliated with Dubai Municipality. Regulations are referenced by citation, and no standard text is included.\u003c\/p\u003e\n\u003ch2\u003eWhat this course covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeat pathogens:\u003c\/strong\u003e the organisms that matter in raw meat and how they spread.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFacility and equipment:\u003c\/strong\u003e the butchery layout and the equipment that needs most control.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReceiving and cold chain:\u003c\/strong\u003e checking deliveries and keeping meat cold from door to counter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCounter operations and mincing:\u003c\/strong\u003e safe practice at the counter and the mincer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandler hygiene:\u003c\/strong\u003e personal hygiene for butchers and counter staff.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaning, waste and pests:\u003c\/strong\u003e keeping the butchery clean and pest-free.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLabelling, traceability and inspection:\u003c\/strong\u003e what an inspector looks for, and the self-inspection checklist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eButchers, meat counter staff, butchery owners and supervisors, and inspectors who cover meat outlets.\u003c\/p\u003e\n\u003cp\u003eThe closing slide pairs it with Level 2 food safety, person in charge and food sampling training, offered in this range as the Food Safety Level 2 Training Package, the Person in Charge Food Safety Supervision Training Package and the Food Sampling for Inspectors Training Package. For the documented system, see the HACCP Meat \u0026amp; Poultry Management System.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":57395103891796,"sku":"AGS-14-024","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-14-024.png?v=1790973515","url":"https:\/\/agskits.com\/products\/meat-handling-butchery-safety-training-package","provider":"Apex Global Solutions","version":"1.0","type":"link"}