Meat & Poultry Training
Smithfield Foods is committed to continuous education and encourages its dedicated employees to follow a path of life-long learning. Training program topics range from lectures on basic meat science to demonstrations of processing techniques. Speakers (Iowa State University, industry, and Smithfield Foods), nationally and internationally recognized authorities in their fields, will provide information about the latest technology available.
Purpose
Develop skills and a broad knowledge base for Smithfield Foods management employees. The objective is to introduce the students to all areas of the enterprise in order to understand the larger picture of Smithfield Foods and have a base knowledge in meat science, food safety and manufacturing. This knowledge should help them in their current and future positions within the company.
Training Dates
Level 1 – April 22-26, 2019
Level 2 – September 9-13, 2019
Level 3 – February 3-7, 2020
Individuals successfully completing Level 1, Level 2 and Level 3 will be designated as Smithfield Foods Brown Belt Processing Specialists and become eligible to participate in Phase II of Smithfield Foods Training Program: The Black Belt Training Program.
Topics
Basic Meat Science
Fresh Meat Technology
Processed Meat Technology
Food Safety Fundamentals
Ingredients
Process Control
Thermal Processing
Microbiology
LEAN Manufacturing
Sensory Evaluation
Seasonings & Flavor Development
Product Specifications
Packaging Systems
Computer Formulation
Meat Mathematics
Elements of Supervision
Location
The Meat & Poultry Brown 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 hotel bill at checkout.
Schedule
The sessions will begin each day at 7:30 a.m. with a shuttle to the Meat Laboratory from the Hotel. Breakfast and lunches will be provided each day. All three training sessions will conclude by 12:00 p.m. on the final day, if you are flying, please schedule your departure for 3:00 p.m. or later.
Registration
Registration for the 2019-2020 Meat & Poultry Training Program is closed. If you would like to be placed ont he waiting list, please email Matt Wenger.
Your registration is for the entire May 2019-February 2020 Meat & Poultry Training Program.