For all those new to the food industry - whether in the retail, foodservice or processing/supply sectors - and who may have only a basic knowledge of red meat, we have the ideal induction course.
It covers recognising and understanding the different cuts of beef, pork and lamb and the product characteristics of each.
It also covers the handling and care of meat to ensure that none
of its quality is lost. The importance of hygiene is also stressed
and best practice procedures are explained.
For all those new to the food industry - whether in the retail, foodservice or processing/supply sectors - and who may have only a basic knowledge of red meat, we have the ideal induction course.
It covers recognising and understanding the different cuts of beef, pork and lamb and the product characteristics of each.