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Meat processing at Barbers hill high School

Meat processing at Barbers hill high School. Mary B. Wilson Ag Science Teacher. coherent Sequence Prerequisite courses . Preferably Principals of Agriculture, Food and Natural Resources Food Technology and Safety Nutrition and Labeling Microbiology and Food Handling

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Meat processing at Barbers hill high School

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  1. Meat processing at Barbers hill high School Mary B. Wilson Ag Science Teacher

  2. coherent SequencePrerequisite courses • Preferably Principals of Agriculture, Food and Natural Resources • Food Technology and Safety • Nutrition and Labeling • Microbiology and Food Handling • Yield, Quality and Inspection • Retail Identification • Nationally Recognized National Food Service License

  3. Food processing courses • Food Processing • Beef, Pork and Deer Carcass Breakdown • Retail Identification • Sanitation Procedures • Equipment Assembly and Operation • Food Processing • Management Role • Sausages and Cures • Smokehouse Operation • Retail Market • Assist Customers • Orders • Cash Register Management • Custom Packaging

  4. Meat processing • Upon completion of 1st year MEAT LAB students can • Maintain/Operate Equipment Assembly and Operation • Beef and Pork Retail Cut Identification • Carcass Breakdown (Deer, Beef and Pork) • Anatomy (Bones and Muscles) • Maintain records for lab and safety procedures

  5. Processing room

  6. Wrap AREA

  7. Walk in COOLER/freezer Walk into cooler take left and open the freezer

  8. WALK IN cooler toget to freezer Walk in here to get the freezer

  9. storage room

  10. Meat smoking room

  11. laundry room

  12. Lab Coats

  13. Lab instruction

  14. Student management

  15. Student management

  16. Other resources:

  17. Other opportunities for students: • SAE • Star Awards through Placement • Proficiencies • Agricultural Sales • Agricultural Processing • Diversified Agriscience • Agri-Science Fair Competition • Meat Judging and Food Science CDE Competition

  18. BH FFA Agriculture Science MEATS PROCESSING FACILITY NOW ON TO THE EQUIPMENT IDENTIFICATION

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