Introducing the FHG Butcher School
The Freddy Hirsch Group has a long tradition of adding value to the South African meat industry. The company has introduced many innovations that have helped the meat industry in this country succeed, to the benefit of everyone involved.
It is our interest, and that of the industry, to continuously improve the quality of products to the end consumer. With this in mind, we launched the First SA Meat School. Our goal is to service independent and franchise butchers and uplift local communities through skills development.
This training school provides an opportunity for our customers to establish or reestablish their companies in the SA meat industry. In a competitive economic environment, the companies that succeed are those that prudently re-invest in the areas that guarantee product quality, product innovation and first-class presentation.
What do we offer?
The courses incorporate all aspects of running a profitable, top-class, fresh meat business. They are packed with ideas to improve your products and their presentation. Training is offered as a full qualification or in the form of skills programmes.
What is a Skills Programme?
It’s a structured learning programme which consists of theory and practical training that is mostly classroom-based. It also includes workplace experience based on unit standards, which form part of a national qualification.
Are the programmes recognised?
Fresh Meat Processing (59386) and Meat Processing (57880) are qualifications registered by
SAQA as National Certificates.
The skills programmes are accredited by the FoodBev SETA. Freddy Hirsch Butcher’s Training
School has FULL accreditation status with FoodBev SETA (Acc. No 587/00009/0513).
Skills Programmes registered with FoodBev SETA
Butchery Hygiene and Safety
Manufacture Minced Meat
Processing Meat Carcasses
Processing Pork Carcasses
Quality Management for Butcheries
Receiving Quality Meat
Manufacturing Processed Meat Products
Processing Poultry Carcasses
Meat Processing and Safety Practices
Butchers need to be aware of the skills required to cater to healthy consumers. When it comes to meat, these customers are specific about acquiring lean meat cuts.
In this article, we’ll discuss the anatomy of a knife, and how to hold a knife the right way for the job you intend to do. Read the full article to find out more.
In this article, we’ll provide you with a meat grinder buying guide; a list of factors to consider when shopping for a meat mincer grinder.