This course is the internet companion to AFDO's Meat & Poultry Processing at Retail Training Manual and it provides essential information to benefit field regulatory personnel as well as food retailers. Developed through a cooperative agreement with the Food Safety Inspection Service (FSIS), the course is administered via the internet and can be completed as the participant's time allows from the convenience of any computer with internet access, 24/7.
There is no cost to participate in the course. Participant's may obtain a certificate of completion from AFDO for a nominal fee of $15.
The course is broken into thirteen (13) modules which must be taken consecutively. At the end of each module is a quiz which must be successfully completed before the participant will be permitted to continue on to the next module. Only one (1) quiz question can be missed in order to pass the module. Participants are permitted to re-take the module until the quiz is passed.
Module 2 - Food Safety Hazards
Module 3 - Hazards Preventive Measures
Module 4 - HACCP Prerequisites & Sanitation
Module 5 - Preliminary Steps to a HACCP Plan
Module 6 - HACCP Hazard Analysis
Module 7 - The HACCP Plan
Module 8 - Raw Meats & Grinding
Module 10 - Smoking Meats
Module 11 - Sausage Making
Module 12 - Fermented & Dried Sausage
Module 13 - Dried Meat Products
Certificate of Completion
Upon course completion, the participant may print a copy of their course transcript for their training records. If a printed formal certificate of training is desired, a written request along with payment in the amount of $15 must be submitted. The request must include participant's name, e-mail address, mailing address (to mail the certificate) and the certificate number provided in training completion record. Certificates will be mailed within two (2) weeks of receipt of request.
Mail your request and payment to: