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—an interactive slide set
     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.