Muscolo Meat Academy, the first and only butchery certification in the country, recently added a Hazard Analysis & Critical Control Points (HACCP) - certified Advisor to their staff.
HACCP will be followed, taught and certified at the Academy, with the help of Dr. Michele Pfannenstiel, principal and CEO of Dirigo Food Safety. Dr. Pfannenstiel also serves as the President of the Maine chapter of the Farmer Veteran Coalition, and as the Director of Food Safety for the national Farmer Veteran Coalition.
The new addition ensures Muscolo-certified butchers will be able to produce food at a high level of safety.
Dr. Pfannenstiel is looking forward to the opening of Muscolo Meat Academy and says, "I love to see businesses grow and thrive because they know how to work within regulations, and teaching the principles of HACCP to aspiring butchers ensures that they’ll know how to do things right." You can read more about Dr. Pfannenstiel and her food safety experience here.
Along with HACCP certification, the 12-week Certification at Muscolo Meat Academy focuses on butchery techniques, hands-on cutting and retailing and customer service skills. Certification provides industry recognition of craftsmanship and skill, and prepares students for successful careers in the meat industry. The Academy is currently raising funds for their incoming students through a Barnraiser crowdfunding campaign to help enroll tomorrow's butchers.
Source: Muscolo Meat Academy
