Train the Trainer Programs for Beef Cattle Production by C S Regan and David F Foulkes
Tabled paper 1391
Tabled Papers for 8th Assembly 1997 - 2001; Tabled Papers; ParliamentNT
Tabled by Michael Palmer
Made available by the Legislative Assembly of the Northern Territory under Standing Order 240. Where copyright subsists with a third party it remains with the original owner and permission may be required to reuse the material.
Content Overview: Transporting Chilled / Frozen Meat in Cartons TOPIC KNOWLEDGE SKILLS Check Transport Vehicle Standards of operator hygiene ' Construction requirements for meat carrying compartments Concepts of contamination Inspect and assess a meat carrying compartment for its suitability to transport frozen / chilled meat Identify and report potential sources of contamination o f meat in cartons during transport Load cartons of Frozen / Chilled Product Product checks prior to load out The difference between Air Temperature, Surface Temperature, and Thermal Centre Temperatures Concepts of Spoilage and Shelf Life Standards of personal hygiene for workplace operation inspect cartons to ensure adequate labeling, package integrity, and correct destination measure and record thermal centre temperatures in cartons of chilled arid frozen meat explain the relationship between meat spoilage and meat shelf life Monitor and Record Temperatures during Transport of meat in cartons industry standards for air temperature and product temperature during transport of both chilled and frozen meat in cartons know the relationship between rate of spoilage and product surface temperature measure and record thermal centre temperature in cartons of frozen /chilled meats measure and record air temperatures in meat carrying compartments of transport vehicles operate refrigeration equipment in meat carrying compartments of transport vehicles so that defined standards for chilled / frozen meat is maintained Northern Territory Government: Offshore Training Project