Black Belt Training
Individuals successfully completing the Black Belt Training Program will be designated as Smithfield Foods Black Belt Processing Specialists.
Topics
Advanced Meat & Poultry Science
Microbiology and Food Safety
Dry Sausage Manufacture and Process Technology
Slaughter & Fabrication of Beef & Pork Carcasses
Advanced Nonmeat Ingredients and Allergens
Mathematics in Meat Processing
Ham & Bacon Processing
Fresh Meat Processing
Ready-to-Eat Cooked Sausage Products
HACCP & Food Defense
Technology
LEAN Manufacturing (The Smithfield Way)
Registration
Participation in the Black Belt Training Program must be approved by the Vice President of Operations for your company.
Your registration is for the entire May 2019-June 2020 Black Belt Training Program:
Once you have received permission from your Vice President of Operations, please email Matt Wenger at mwenger@iastate.edu to register.
Registration should be completed by April 1, 2019
Schedule
Internet Training Modules
May 1, 2019 – April 30, 2020
Black Belt Training Sessions
Session 1 – October 1-2, 2019
Session 2 – June 2-4, 2020
Once you are registered for the program, you will receive a packet of information describing the internet modules, and plant projects. You will complete the internet modules and plant projects at your plant.
The Black Belt training Sessions will be held at the Iowa State University Meat Laboratory in Ames, Iowa. The sessions will begin each day at 7:30 a.m. with a shuttle to the Meat Laboratory from the Hotel.
Location
The Meat & Poultry Black Belt Training Sessions will be held at the Iowa State University Meat Laboratory in Ames, Iowa.
Lodging
Iowa State University will make your hotel reservations for you. Attendees are responsible for paying their own hotel bill at checkout.