Iowa State University/ConAgra Foods 2004-2005 Meat and Poultry Black Belt Training

Joseph Cordray, Faculty, Animal Science

The quality, consistency and safety of processed food products are of concern to processors and consumers.
Train ConAgra Foods supervisors in meat and poultry science and food safety.
Fifteen ConAgra Foods employees participated in the 2004-2005 Black Belt Training Program.  They attended a session at the Iowa State University Meat Laboratory; October 11-13, 2004, completed 11 internet modules and a plant project.  Internet module topics included: advanced meat and poultry science; nonmeat ingredients and allergens; product marketing, sales and labeling; microbiology and food safety; dry sausage manufacture and process technology; mathematics in meat processing; fully cooked, not shelf stable, coarse ground and emulsified products; bacon processing; ground and whole muscle raw meat processing; fully cooked, not shelf stable, solid muscle products; control of Listeria in the ready-to-eat meat packaging environment.
Each year ConAgra Foods Refrigerated Foods Group processes over 1 billion pounds of raw materials into millions of pounds of processed meat and food products much of which is ready-to-eat.  As a result of this training program the quality, consistency and safety of those products was maintained and improved.

121 Adding Value and Enhancing Agricultural Products

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