This training enhances the professional competencies of individuals who want to work in the meat processing sector, providing them with an employment advantage. It offers the opportunity to professionalize with knowledge of food safety, hygiene, and standards-compliant production.

This program is designed for professional development purposes. The certificate obtained does not substitute for MYK authority certificates in trainings where MYK certification is mandatory.

Training Content

• Introduction to Meat Processing and Basic Concepts

  Definition of meat, classification, and criteria for processing suitability.

• Slaughter and Carcass Evaluation Techniques

  Slaughterhouse processes, carcass sections, classification, and evaluation.

• Meat Aging and Preservation Methods

  Cooling, vacuum sealing, freezing, and shelf-life management.

• Meat Product Manufacturing

  Production techniques for processed meat products such as sucuk, salami, sausage, and pastrami.

• Hygiene, Sanitation, and Food Safety

  Hygiene rules in food production, HACCP systems, and contamination prevention methods.

• Chemical and Microbiological Analysis of Meat

  Quality control techniques, sampling, and laboratory testing.

• Meat Processing Equipment and Technologies

  Cutting, mixing, filling, smoking, and packaging machines with usage guidelines.

• Legal Regulations and Labeling Rules

  Food codex, product labeling, traceability, and legal requirements.

• Market Dynamics and Cost Calculations

  Production costs, target markets, pricing, and profitability analysis.

(MY) The training is open to corporate cooperation (institution/company packages), and individual applications are not accepted. The training content can be restructured according to the profile and needs of corporate participants. Through mutual agreement, the scope and method of the training (Face-to-Face, Online) are determined, and relevant processes are completed. Upon agreement, the training location and schedule are set based on the availability of your organization’s participants and our instructors.