QUESTION - Forum Categories

apcowboy

Founder of The Meat Cutter's Club

Status: Offline

Posts: 5562

Date: Jan 14, 2014

QUESTION	Permalink

Hey members, I saw this on a ad for a meat cutter, Do most of you work with a company that ask for this or is this just a rare one?? Possession of Food Safety Certification or the ability to obtain same within 180 days of placement. · Possession of Meat Cutter Certification __________________ Leon Wildberger Executive Director

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Guru

Status: Offline

Posts: 1713

Date: Jan 14, 2014

RE: QUESTION	Permalink

The law says there needs to be one person in the store or resturant with one at all times, but its not enforced. I had one and no one cared or was impressed. __________________

cajunpaul

Member

Status: Offline

Posts: 6

Date: Jan 14, 2014

RE: QUESTION	Permalink

I AM IN LOUISIANA. THEY JUST STARTED INFORCING IT WITHIN THE LAST COUPLE OF MONTHS. MY WIFE WENT ONLINE TO OBTAIN ONE. WAS PRETTY EASY __________________

Greg charuka

Newbie

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Posts: 3

Date: Jan 14, 2014

RE: QUESTION	Permalink

Food safety certification is typically for the food service industry- food preparation mostly. I have never heard of a retailer asking for this beyond deli or hot food area. I believe that as long as someone in the store is certified that is fine. Sysco Foods offers a 2 day class to be certified and there is a website servsafe.com that someone can take the course, I think the cost is about $175.00. As far as a meat cutter certification, I cant help with that one. I would suspect that is someone went to a cutters school or through an apprentice program outside of their employer they could receive a certificate. My opinion is that with this trade like most you would learn the very basics at any school and the rest with time and hands on experience. Hope this helps. __________________

RJ

Veteran Member

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Posts: 331

Date: Jan 14, 2014

RE: QUESTION	Permalink

I had that certification once, let it lapse as my wife (works with me) also has it. I'm also HACCP certified which is required. I figure spread the knowledge and certification around. __________________ I'm not a vegetarian, but have eaten many animals that were.

Pops6927

Veteran Member

Status: Offline

Posts: 55

Date: Jan 14, 2014

RE: QUESTION	Permalink

Through a cutting test, I was hired as a Journeyman meatcutter. However, the company I worked for offered certification courses through Cornell Extension and was able to obtain my written certification that way, also. __________________ About Me: http://about.me/pops6927 YAWYE: http://www.smokingmeatforums.com/groups/show/15/yawye Stroke Strategies!: http://www.facebook.com/bypops?sk=wall Email: pops6927@gmail.com

jimhenry2000

Veteran Member

Status: Offline

Posts: 616

Date: Jan 14, 2014

RE: QUESTION	Permalink

Pathmark required all perishable department managers to be certified food handlers. They provided the training and testing. No requirement for a meat cutter certificate. They knew you were a journeyman by completing your apprenticeship in the company or by passing your cutting test if they hired you as a journeyman. Also they could check with the union if you came from a union shop. __________________ --- Jimmy the Butcher jhenry@airpower.com www.linkedin.com/in/jameshenry/ www.airpower.com

outbackalice

Member

Status: Offline

Posts: 5

Date: Jan 16, 2014

RE: QUESTION	Permalink

At the store I work for in SW Saskatchewan everyone has their Safe Food Handling Certificate from the front of the house counter staff to the meat cutters in the back. The provincial health department conducts the day long courses at a cost of about $40-50 each. Not a large investment in time or money for long term benefits when everyone is on the same page. __________________

jimhenry2000

Veteran Member

Status: Offline

Posts: 616

Date: Jan 16, 2014

RE: QUESTION	Permalink

outbackalice wrote: At the store I work for in SW Saskatchewan everyone has their Safe Food Handling Certificate from the front of the house counter staff to the meat cutters in the back. The provincial health department conducts the day long courses at a cost of about $40-50 each. Not a large investment in time or money for long term benefits when everyone is on the same page. Pathmark's chief sanitarian was such a widely respected, nationally known microbiologist and published author, that I never had a board of health inspection at any of the Pathmarks that I worked in or managed. In fact the PA Dept. of Agriculture provided their own facilities for the sanitation and food handling training in return for us allowing their own inspectors to also attend his training. __________________ --- Jimmy the Butcher jhenry@airpower.com www.linkedin.com/in/jameshenry/ www.airpower.com

Mainemeatman

Veteran Member

Status: Offline

Posts: 730

Date: Jan 16, 2014

RE: QUESTION	Permalink

i use to assist stores in putting out ads for meatcutters, and a few brand new store owners, that havent been in the business, will frame an ad just like above-thinking their must be a certificate.. i told them no, there isnt a formal certification,,, one of them then asked, why am i paying him all that money?? then i suggested he go and do what he does tomorrow.. many chains will have their own haccp program - this is usually good for the inspectors. __________________ Old Meatmen get better when "Aged"