WISCONSIN MEAT PROCESSING SCHOOL – MARCH 18 and 19!
Registration is open for the 2014 Wisconsin Meat Processing School. The school will be held at the Meat Science and Muscle Biology Laboratory at the University of Wisconsin – Madison. This two-day course is intended to offer attendees a basic background of meat science and sausage making principles. For more information, please click on the link below to access the course brochure.
Register online at:
Register early as the course is limited to only 40 attendees!
Basic HACCP Training
For Meat and Poultry; August 14-15, 2013
The basic HACCP training course will discuss the principles of HACCP, development of HACCP plans and programs, and implementation including new USDA, FSIS regulations. 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.
Advanced HACCP Training
For Meat and Poultry Processors; August 16, 2013
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 management 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.
Fermented & Dry Cured Meat Products School
August 27-28, 2013
The Fermented and Dry Cured Meat Product School takes a comprehensive approach to understanding the art and science of dry and semi-dry sausage making, as well as dry curing. Participants will be taught the complex changes that take place during the fermentation, cooking, and drying of dry & semi-dry sausages. Participants will also gain an in-depth understanding of all facets of the dry curing process. We will explore the physical/chemical changes that occur in these products during their manufacture. To facilitate a stronger understanding of topics reviewed, laboratory demonstrations will be held to reinforce important concepts discussed in the classroom. Processors from all levels of experience can benefit from this program. This course serves as one of the six required workshops for Master Meat Crafter (MMC) accreditation. At this time, the Fermented and Dry Cured Meat Products School is only open to Master Meat Crafter candidates.
Brochure coming soon