Training Details
Sausage Making
Who is the course for?
The course introduces to those students who wish to be able to correctly carry out the development and processing of fresh sausages.
Course Structure
By the end of the course the candidate will be able to understand:
- The importance of correct recipe formulation
- Factors affecting meat and sausage quality
- Meat safety issues
- The role of the equipment utilised for sausage processing
- Contamination control
- Linking techniques
- Packaging solutions
- Temperature control
- Sensory factors
Certification
A Food Technology Centre certificate of attendance is awarded to each student participating.
Cost
£100.00 per person
Course Length
One day programme
- CIEH Intermediate Certificate in Food Safety (Refresher)
- CIEH Level 2 Award in Health and Safety in the Workplace
- CIEH Level 2 Award in Food Safety
- Level 3 Award in HACCP for Food Manufacturing
- CIEH Level 3 Award in Implementing Food Safety Management Procedures
- CIEH Level 3 Award in Supervising Food Safety
- CIEH Level 4 Award in Food Safety Management
- Cheesemaking
- Sausage Making
- Butchery
- Wild Game Meat Hygiene Level 2 Award