Throughout the workshop, participants will learn the principles to meat cutting and handling to follow HACCP standards.
Basseterre, october 2 , 2019 (IICA). A group of small-scale butchers and farmers from Saint Kitts and Nevis arebeing trained in specialized meat cuts and production of processed meats such as ham, sausages and burgers to enhance the livestock sector in this Caribbean nation.
In the workshop, running from September 23 rd to October 2 nd , 15 butchers are trained in the theoretical and practical aspects of value-added products and Hazard Analysis and Critical Control Point (HAACP), an internationally recognized system for reducing the risk of safety hazards in food. The training includes whole carcass processing, fabricating legs, shoulders, chops and shanks and also how to process hams, sausages and burgers.
The workshop is sponsored by the Interamerican Institute for Cooperation on Agriculture (IICA), with support from the Ministry of Agriculture of Saint Kitts and Nevis.
Throughout the workshop, participants will learn the principles to meat cutting and handling to follow HACCP standards.
The workshop aims at helping Saint Kitts and Nevis obtain greater income from livestock, so supermarkets and the general householders can buy local products and reduce imports, as well as enhance food security in the country.
More information:
Augustine Merchant, IICA coordinator in St. Kitts & Nevis.
