Wisconsin Association of Meat Processors Annual Convention

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Start date: April 14, 2023
End date: April 16, 2023
All-day event
Location: Middleton, WI

Wisconsin Assoc. of Meat Processors Pre-convention Workshop

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Date: April 13, 2023
All-day event
Location: UW-MSABD, Madison

Salumi 101

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Start date: March 7, 2023
End date: March 9, 2023
All-day event
Location: Penn State University

Basic HACCP for Meat & Poultry

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Start date: October 23, 2024
End date: October 24, 2024
All-day event
Location: UW-MSABD, Madison
More info

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.

Meat Snacks Short Course

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Start date: February 7, 2023
End date: February 9, 2023
All-day event
Location: UW-MSABD, Madison

State 4H Meats Judging Contest

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Date: February 4, 2023
All-day event
Location: UW-MSABD, Madison

Appendix A & B Workshop

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Start date: January 22, 2023
End date: January 23, 2023
All-day event
Location: PPE, Atlanta, GA

Meat Curing School (Master Meat Crafter Training Program)

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Start date: January 10, 2023
End date: January 12, 2023
All-day event
Location: UW-MSABD, Madison

AAMP Annual Convention and Trade Show

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Start date: July 12, 2023
End date: July 15, 2023
All-day event
Location: Charleston, SC

2024 WAMP Annual Convention and Trade Show

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Start date: April 13, 2023
End date: April 16, 2023
All-day event
Location: Marriott Madison West
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Wisconsin Meat Processing School

Start date: September 17, 2024
End date: September 19, 2024
All-day event
Location: UW-MSABD, Madison
More info

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.

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