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2016-2018 MMC Materials Posted

Materials (brochure, program outline, and application) have now been posted for the next Master Meat Crafter Training program class.  The class will begin in 2016.  Click on the “Master Meat Crafter Training Program” link to find program details.

2015 Meat Curing School

On January 14-16, the Master Meat Crafter training participants gathered at the University of Wisconsin to attend the Meat Curing School where they learned about the scientific, technical, and practical application of meat curing.  This was the 4th of the 6 required Schools for completion of the MMC program.  One of the highlights of the program was an activity called the Meat Product Showcase where each participant featured one of their product at a special evening event.

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Congratulations to the Class of 2014 Master Meat Crafter Graduates!

On the evening of January 17th, twenty-one Master Meat Crafter candidates successfully met the requirements necessary to receive the distinction of Master Meat Crafter.  The graduation ceremony highlighted Wisconsin Secretary of Agriculture, Mr. Ben Brancel, and the Dean of the College of Agricultural and Life Sciences, Dr. Kate VandenBosch, as keynote speakers, and focused on the unparallelled accomplishments of each of the candidates.  The graduates should be very proud of their efforts over the past two years of courses, congratulations!

The 2014 Class of Master Meat Crafter Graduates.

The 2014 Class of Master Meat Crafter Graduates.

For a video compilation of the graduation events, please visit: http://tinyurl.com/lqfa2jf

2012 Basic HACCP Training Program

While conversing with any meat processor, food vendor or restaurant owner/operator, simply mention the acronym ‘HACCP’. Instantaneously, you may observe adverse emotions of frustration and agitation; however, this is no longer the case for the 63 citified participants of the 2012 Basic HACCP Training program held at the University of

WI DATCP Bureau of Meat Safety and Inspection specialists (Left) Dr. Don Baker Director of Vet Services, Rob Rothke Food Scientist, (Center) Arthur Ness Director of Technical and Regulatory Services, (Right) Cindy Klug Bureau Director, Paul Pierce Director of Field Services and Compliance, answer questions dunnring Experiences and Lessons Learned with HACCP.

Wisconsin-Madison Animal Sciences Building. For two days these industry leaders, business owners, and employees received a practical, hands on education founded on current USDA and FSIS HACCP regulations.

Combined controbutions provided by UW Meat Science, Extension Meat Specialist Dr. Jeff Sindelar, Professor Emeritus of Food Science from   UW River Falls, Dr. Purnendu C. Vasavada and the Wisconsin Department of Agriculture, Trade and Consumer Protection, made presentations and demonstrations both interesting and straight forward.

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Seventeen Candidates Receive Distinction as “Master Meat Crafter”

1st Graduating ClassSmiles of achievement, excitement and relief were seen on many faces at the first ever Master Meat Crafter Training program graduation ceremony was held at the DoubleTree hotel in Madison, WI on January 20th, 2012. This day marked the end of a two year rigorous meat processing training program for seventeen individuals as sausage makers and meat industry leaders from across the state, University representatives, and WI state government officials gathered to recognize these deserving individuals as a Master Meat Crafter…

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