Newsletter: Ongoing Affiliate Training

HACCP and Meat Cutting Courses is also offering online accredited HACCP courses. Check out their offerings here.

HACCP Consulting Group offers virtual basic HACCP courses, including some in Spanish. See their upcoming courses here.

Upcoming HCG Courses:

FSPCA Preventive Controls for Human Foods

July 17-19

August 14-16

Implementing SQF Systems

September 5-6

Unified Fields offers facility design, consulting and hands-on butcher training for start-up and existing meat processing facilities across the country. Contact Ben Buchanan: 412-515-4078 or

Logan Square Kitchen is offering an online HACCP Manager course as well. More info can be found here.

NC State University is offering online HACCP training with rolling enrollment. Instructor is Clint Stevenson. For more info, go to this website.

Range Meat Academy has a variety of online courses for meat cutters, clerks, and overall meat education. Check out their course offerings here. 


Northwest Meat Processor Association Apprenticeship Program: The NWMPA is pleased to announce that we have our Meat Cutters Apprenticeship Program ready to roll out! We are now taking applications for shops to join and become a part of this industry changing program to raise the level of workmanship, wages and working conditions for everyone in the meat industry in Washington, Oregon and Idaho. For more information on how you can get involved, please reach out to our training director, Troy Wilcox. He can be reached by email at

Vocational and Certificate Programs

Southwest Wisconsin Technical College

Visit Program Website for More Info

The need for qualified animal handling and meat processing employees is in high demand throughout the USA. The WI Department of Agriculture, Trade and Consumer Protection has provided funding for interested students to complete this technical diploma. As a student in the Artisanal Modern Meat Butchery program, you’ll learn about the meat production industry – from care and handling pre-mortem through packaged products ready for retail sale. In this program, you will also participate in an internship with a local meat processing facility, butcher shop, or harvester.

Skills learned include:

  • Meat industry knowledge and history
  • Humane handling practices, selection, and care of animals
  • Carcass fabrication, identification, and further processing methods
  • Meat labeling, packaging, and retail operations
  • Food safety and sanitation practices following ServSafe principles

Students who complete the Artisanal Modern Meat Butchery program can utilize this education to:

  • Begin a career as a butcher or slaughter-person
  • Continue post-secondary education in animal sciences
  • Utilize skills for at-home or on-farm processing and storage

University of Wisconsin – River Falls

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