Theoretical part
Taught thoroughly by a veterinarian specialized in meat:
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Veterinary structures, slaughterhouses and poultry establishments
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Elements of anatomy, physiology, pathology and zootechnics
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Hygiene of facilities, equipment and staff.
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General information about birds, rabbits and game.
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Μeat and by-products trading
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Butcher shop organization
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Assessment of categories of carcase and birds
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Conversion of animal and poultry carcase to meat and veterinary
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Quality ranking
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General information about meat
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Meat deterioration factors and various other kinds of spoilage
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Processing and standardization laboratories for fresh meat, frozen meat and by-products
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Methods of preserving meat and carcase by-products
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Current legislation
Workshop at Ariston (Meat Manufacture )
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Cutting of chicken, pork, beef, lamb, rabbit
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Skinning of pork
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Boning of all kinds of meat
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Cuttings from whole carcase
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Preparations (rolls, burgers, sausages, coatings, marinades, portioning)
At Ariston standard workshop 4th km Rhodes-Lindos certified ISO 22000: 2005
Ariston is a large meat supplier for the hospitality industry in Rhodes (located at 4th km Rhodes-Lindos Road-certified with ISO 22000: 2005)