Processed Meat Products Technology Training teaches the production processes, hygiene standards, and quality control of processed meats such as sausage, salami, and frankfurter. It provides expertise in the food industry, offering a competitive advantage.

The training is for professional development purposes and is provided by the Vocational School. The certificate obtained does not replace the MYK authorization certificate in training that requires it.

1. Introduction to Processed Meat Products and Technology

   • What is processed meat?

   • History and development of meat processing

   • Types of processed meat products (sausage, salami, frankfurter, etc.)

2. Fundamentals of Meat Processing

   • Effects on meat quality and freshness

   • Methods used in meat processing

   • Storage and processing conditions for meat

3. Hygiene and Food Safety

   • Hygiene standards in meat processing facilities

   • Food safety management systems

   • Control and prevention of pathogens in meat products

4. Production Techniques of Processed Meat Products

   • Production processes for sausage, salami, frankfurter, and other processed meats

   • Freezing, smoking, and drying methods

   • Use of flavoring, preservatives, and additives

5. Quality Control and Inspection

   • Quality control systems and practices

   • Product testing and analysis methods

   • Quality standards and inspections in meat products

6. Marketing and Sales Strategies for Processed Meat Products

   • Marketing strategies for processed meat products

   • Brand creation and target market analysis

   • Digital marketing and sales channels

7. Processed Meat Products and Legal Regulations

   • Legal regulations and requirements in the food sector

   • Labeling, certification, and permits for meat products

   • Compliance with health and safety standards

8. Practical Project Work

   • Design your own processed meat product

   • Develop a production process and quality control plan

   • Create a marketing strategy

Training Outcomes

• Expertise in meat processing and processed meat product production

• Skills in hygiene, food safety, and quality control

• Ability to develop marketing and sales strategies for processed meat products

• Gaining a competitive advantage in the food sector

The training is open to corporate partnerships (institution/company legal entities) and individual applications are not accepted. The training content can be re-planned according to the corporate participant profile and your needs. After mutual discussions, the scope and method of the training (In-person, Online) will be determined, and the relevant processes will be completed. If an agreement is reached, suitable dates and times for your institution’s participants and our instructors will be set, along with the location of the training.