Better Training For A Safer Food” Training Courses
TITLE OF THE TRAINING: WORKSHOP ON BEEF CARCASS CLASSIFICATION DATES OF THE TRAINING: 28/05/2019 to 30/05/2019 PLACE: PLACENZA AND OSPEDALETTO LODIGIANO ITALY
The main objective of these courses is that the staff of the control bodies of the EU Member States (EMM) that carry out the control of the classification in the slaughterhouses, can calibrate themselves on this classification scale and unify criteria for a correct and adequate assessment.
Therefore, this training has been mainly focused on practical exercises, working on a real classification activity.
The topics covered included a review of the updating of the legislation underpinning the classification of bovine carcasses:
- General conditions for the application of the carcass classification system.
- Classes and categories in the classification of bovine carcasses.
- Conditions under which classification takes place.
- Marking and labelling.
- Information to be provided to livestock suppliers.
- Price reports and benchmark submissions to be submitted to the EU.
- Minimum requirements for grading, weighing and identification of carcasses.
- Community scale for the classification of bovine carcasses.
- On-site classification inspection reports.
- Authorised methods of automatic carcass classification.
The training was eminently practical, and for two and a half days, exercises were carried out on the classification of bovine carcasses in the cold storage facilities of an important meat company in the country.
The practices consisted of classifying a minimum of 40 channels, first guided and following the recommendations of the tutors, and then individually checking each participant’s channel separately and making comments and recommendations.
This course has offered the possibility of acquiring more knowledge on this subject, as well as having more information, resources and means to be able to collaborate in the training of those who may need to update their skills, knowledge and abilities in the classification of bovine carcasses in the future.
Published by the National Livestock Reference Center