Main menu:

Short Courses/Workshops/Seminars

 

Food Safety and Meat Microbiology School

July 22-24, 2014

friuw

The Food Research Institute (FRI) and the University of Wisconsin-Madison Meat Science Laboratory are again hosting the Food Safety and Meat Microbiology School. Attendees will learn from industry and academia experts about pertinent topics impacting your food safety systems and the safety of your products. Topics will include microbiology, sanitation programs, facility design, thermal processing and ingredients/new technologies, to name a few. Demonstrations and microbiology lab exercises will take place at both the Meat Lab and the Microbial Sciences building (FRI) to expand microbiological skills, sampling techniques, plant/equipment sanitary design, product bacterial contamination prevention and control concepts. Registration fee includes course materials, breaks/lunches all 3 days, and a picnic Wednesday evening. Make plans now to take the safety of your products to the next level!

Food Safety & Meat Microbiology School Brochure

 

Online Registration:

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

Transportation and Parking Information:

Shuttles to and from the UW Microbial Sciences Building will be provided at no additional cost.  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

Hotel Information:

A room block has been reserved at the Double Tree Hotel, Madison.  608-251-5511  or click on the link below to reserve a room.

http://doubletree.hilton.com/en/dt/groups/personalized/M/MSNDTDT-FSS-20140721/index.jhtml?WT.mc_id=POG

UPDATE: An additional block of rooms has been made at the Hyatt Place Madison-Downtown (333 West Washington Avenue; 608 316 7279)

Reservations can be made by calling 1-888-492-8847 (group code=FOOD SAFETY AND MEAT MICROBIOLOGY) or online on their website www.hyattplacemadisondowntown.com  (Enter your arrival and departure dates in the box and BEFORE you click availability, click on the tab for  “offers and gift certificates”.  In the new box that comes up, enter the group code in the box labeled Corporate or Group Code then hit ENTER.  The code is G-FSMM.)

 

 

_________________________________________________________

Basic HACCP Training

For Meat and Poultry; August 13-14, 2014

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.

Basic HACCP Brochure

 

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 15, 2014

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.

 

Advanced HACCP Brochure

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

___________________________________________________

 

WISCONSIN MEAT PROCESSING SCHOOL – MARCH 18 and 19, 2014 meat science logo

The 2014 Wisconsin Meat Processing School was held in March 18-19, 2014 at the University of Wisconsin-Madison Meat Science & Muscle Biology Laboratory.   This two-day course  reviewed and taught the basic background of meat science and sausage making principles.  This is an annual course and will again be held  in Spring 2015.  Look for information on this program at we get closer to 2015.

 

WI Meat Processing Brochure 2014

2014 WI Meat Processing School Group Picture

Wisc Meat Processing School-20140318_lores#85CB

 

 

____________________________________________

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.

Fermented Dry Cured Brochure2013