Main menu:

Short Courses/Workshops/Seminars

 

Wisconsin-Minnesota Meat Processing School

March 17-18, 2015

uwUWRF

The University of Wisconsin-River Falls and the University of Wisconsin-Madison Meat Science Laboratories will be collaborating to hold the 2015 Minnesota-Wisconsin Meat Processing School on March 17-18, 2105.  This annual program switches each year between both campuses and this year will be held at UW-River Falls.  Participants will learn the practical science and art of sausage making and meat curing from a team of University instructors, supplier specialists, and award-winning sausage makers.  The programmed is aimed at individuals who have small to moderate amounts of meat curing and sausage making experience.

2015 Minnesota-Wisconsin Meat Processing School Brochure

  _________________________________________________________

Basic HACCP Training

For Meat and Poultry; August 5-6, 2015

The basic HACCP training course will discuss the principles of HACCP, development of HACCP plans and programs, and implementation including new USDA, FSIS international haccpregulations.  This program is consistent with the intent and scope of the USDA, FSIS regulation.  This course is designed for individuals with little or no knowledge of HACCP and those who would like a refresher on HACCP to learn about recent regulatory changes and developments.  This course will include topic presentations and working groups for a hands-on opportunity to develop HACCP program components.  This course satisfies the training requirement specified in the 1996 Pathogen Reduction/ HACCP regulation.

2014 Basic HACCP Brochure (2015 brochure coming soon)

 

Online Registration:

https://charge.wisc.edu/animalscience/workshops.asp

Hotel Information:

A room block as been reserved at the Double Tree Hotel, Madison. (608-251-5511)

Click on the link to reserve a room: http://doubletree.hilton.com/en/dt/groups/personalized/M/MSNDTDT-HAC-20140812/index.jhtml?WT.mc_id=POG

Transportation and Parking Information:

Shuttles to and from the hotel to the UW Meat Science and Muscle Biology Laboratory will be available from the hotel (ask them to schedule a ride).  However, if you would prefer to drive to campus, please follow the link below to reserve a parking pass.

http://transportation.wisc.edu/parking/visitor.aspx

___________________________________________

Advanced HACCP Training

For Meat and Poultry Processors; August 7, 2015

A new course “Advanced HACCP Training” will be offered to those who have previous experience working with HACCP systems, are currently working in a food safety HACCPmanagement role, or are interested in a deeper understanding of HACCP as well as gaining new skills and tools to become a more effective HACCP professional. This program is designed to build upon your existing knowledge of HACCP to improve your competency, knowledge, and expertise regarding HACCP thus allowing you to be a more effective food safety manager.  You will acquire an in-depth skill-set regarding HACCP and HACCP philosophies while also gaining ideas and approaches to strengthen your skills to more effectively communicate to and lead food safety teams.

 

2014 Advanced HACCP Brochure (2015 brochure coming soon)

Online Registration:

https://charge.wisc.edu/animalscience/workshops.asp

Hotel Information:

A room block as been reserved at the Double Tree Hotel, Madison. (608-251-5511)

Click on the link to reserve a room: http://doubletree.hilton.com/en/dt/groups/personalized/M/MSNDTDT-HAC-20140812/index.jhtml?WT.mc_id=POG

Transportation and Parking Information:

Shuttles to and from the hotel to the UW Meat Science and Muscle Biology Laboratory will be available from the hotel (ask them to schedule a ride).  However, if you would prefer to drive to campus, please follow the link below to reserve a parking pass.

http://transportation.wisc.edu/parking/visitor.aspx

___________________________________________________

 

meat science logo