This short course takes an in-depth and comprehensive approach to understanding all aspects of thermal processing for meat and poultry products. Participants will learn from national and internationally recognized speakers with engineering, foods safety, and meat processing backgrounds allowing a full spectrum understanding about the science and art of thermal processing.
Participants will learn the practical science and art of sausage-making & meat curing from a team of University instructors, supplier specialists, and award-winning “wurstmachers”. Instructors teach the principles of meat processing at a basic, applied level and information is aimed at operators who have small to moderate amounts of meat curing and sausage-making experience.
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 short course takes a comprehensive approach to understanding meat snacks, focusing on jerky, bars, and snack sticks. Participants will learn about the science, safety, and production behind this category of products from a group of nationally and internationally recognized authorities in their fields.
This short course takes an in-depth and comprehensive approach to understanding all aspects of thermal processing for meat and poultry products. Participants will learn from national and internationally recognized speakers with engineering, foods safety, and meat processing backgrounds allowing a full spectrum understanding about the science and art of thermal processing.
Participants will learn the practical science and art of sausage-making & meat curing from a team of University instructors, supplier specialists, and award-winning “wurstmachers”. Instructors teach the principles of meat processing at a basic, applied level and information is aimed at operators who have small to moderate amounts of meat curing and sausage-making experience.
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.
