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Short Courses/Workshops/Seminars

 

Master Meat Crafter – Fresh Meats School

May 14-16th, 2014

The Fresh Meats School is a must for anyone interested in learning a wide array of fresh meat, poultry fabrication and further processing principles.  Instructors and experts from industry and academia will teach various topics of fresh meat processing including the chemistry of fresh meats, and meat fabrication; as well as technologies including enhanced product and fresh sausage manufacture.  Topics will be covered with a blend of fundamental science for a thorough understanding and practical application for immediate impact in your business.  Processors from every level of experience can benefit from this program.  This course serves as one of the six required workshops for Master Meat Crafter (MMC) accreditation. Additional space will only be available for MMC affiliate plant employees and graduates of the MMC program.

FMS Brochure 2014

Online Registration:

Online Registration coming soon! 

Transportation and Parking Information:

Shuttles to and from the UW Meat Science and Muscle Biology Laboratory 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-FSM-20140513/index.jhtml?WT.mc_id=POG

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Wisconsin Food Safety Summit

May 20th, 2014

The University of Wisconsin Madison Meat Science and Muscle Biology Laboratory, in conjunction with the United States Department of Agriculture, Food Safety and Inspection Service, will be hosting The 2014 Wisconsin Food Safety Summit.  This seminar will address current topics in food safety featuring speakers from the USDA, FSIS and from the University of Wisconsin-Madison.

USDA(1)

Food Safety Summit 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:

Reservations can be made by contacting the Best Western Inntowner at 608-233-8778 or by following the link below.

www.inntowner.com

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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!

2014 Food Safety Meat Micro 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

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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. Tmeat science logohis 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.

 

WI Meat Processing Brochure 2014

Register online at:

https://events.uwex.uwc.edu/cos/getdemo.ei?id=28004&s=_3X00SXV90

Register early as the course is limited to only 40 attendees!

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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 g

roups for a hands-on opportunity to develop HACCP program components.  This course satisfies the training requirement specified in the 1996 Pathogen Reduction/ HACCP regulation.

HACCPBrochure

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 UW Meat Science and Muscle Biology Laboratory 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

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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 HACCPBrochure 2014

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 UW Meat Science and Muscle Biology Laboratory 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

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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