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Section
One
(estimated time
to complete: 35 minutes)
Reasons for you
to participate
Mr. Food video
Interview with a Packer video
Virtual Tour of a Packing Plant video
Introduction to HACCP
Discussion
Section
Two 
(estimated time
to complete: 15 minutes)
Why Was My Cow
Condemned?
Discussion & Quiz
Section
Three
(estimated time
to complete: 20 minutes)
Residue Prevention
Discussion & Quiz
Section
Four
(estimated time
to complete: 20 minutes)
Preventing Carcass
"Defects"
Discussion & Quiz
Section
Five
(estimated time
to complete: 30 minutes)
Reducing Biological
Risks from Market Cows
Prudent Antibiotic Use on Dairies
Section
Six
(estimated time
to complete: 15 minutes)
Improving Cow Carcass
Quality for Slaughter
A Decision Tree for Sending Cows to
Slaughter
Section
Seven
(estimated time
to complete: 15 minutes)
Program Wrap-Up
Course Evaluation
Indicates
a core section of the curriculum required for certification.
Comprehensive understanding of the content in these sections is necessary
for certification. The additional sections are provided as background
information but are not required for certification.
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