Mexico                                   

Mexico                                                                                         

Butcher Certification Program, Contest Announced At Guadalajara Trade Show

USMEF announced a Butcher Certification Program and a Butcher Contest at the ANTAD Annual Convention in Guadalajara last month. In partnership with Mexico’s Monterrey Technical University, the Butcher Certification Program is designed not only to improve meat department staff hygiene, meat handling skills and customer service, but also to create a sense of pride in the profession and build loyalty to U.S. beef and pork.

The Butcher Certification Program is open to butchers, butcher assistants, meat department managers and their assistants, and regional supervisors of any chain. The program begins with an introductory course for supervisors covering the program’s topics and how to train their personnel who aim to earn the accreditation. After successfully passing the exams, the supervisors train the interested individuals with the aid of print and multimedia (compact disc) educational materials. Topics include beef and pork genetics, carcass and cuts, food safety and hygiene, temperature control, meat case presentation, customer service, equipment and utensils, inventory management, human resources and communications.

To earn the certification, candidates must pass both written and practical exams.  Less than half the participants earn the diploma and the coveted silver badge of accreditation, which serves as an emblem of pride and an example for others to follow.

The Butcher Contest will evaluate the knowledge acquired by the participants in the Butcher Certification Program, and how they apply that knowledge to meat case management and merchandising.  More details of the Butcher Contest and the Butcher Certification Program can be read in an online news release.

Mexico                                                                                         

Butcher Certification Program, Contest Announced At Guadalajara Trade Show

USMEF announced a Butcher Certification Program and a Butcher Contest at the ANTAD Annual Convention in Guadalajara last month. In partnership with Mexico’s Monterrey Technical University, the Butcher Certification Program is designed not only to improve meat department staff hygiene, meat handling skills and customer service, but also to create a sense of pride in the profession and build loyalty to U.S. beef and pork.

The Butcher Certification Program is open to butchers, butcher assistants, meat department managers and their assistants, and regional supervisors of any chain. The program begins with an introductory course for supervisors covering the program’s topics and how to train their personnel who aim to earn the accreditation. After successfully passing the exams, the supervisors train the interested individuals with the aid of print and multimedia (compact disc) educational materials. Topics include beef and pork genetics, carcass and cuts, food safety and hygiene, temperature control, meat case presentation, customer service, equipment and utensils, inventory management, human resources and communications.

To earn the certification, candidates must pass both written and practical exams.  Less than half the participants earn the diploma and the coveted silver badge of accreditation, which serves as an emblem of pride and an example for others to follow.

The Butcher Contest will evaluate the knowledge acquired by the participants in the Butcher Certification Program, and how they apply that knowledge to meat case management and merchandising.  More details of the Butcher Contest and the Butcher Certification Program can be read in an online news release.