This school (short course) takes a higher-level comprehensive approach to understanding animal harvest and fabrication of amenable species (e.g., beef, pork, lamb, poultry). Instructors will teach the principles, science, regulations, and food safety of animal harvest and fabrication at a basic and applied level. The information will be aimed at operators who have little to moderate […]
WI attendees of this workshop may qualify for tuition waiver A humane handling plan (also known as a Robust Systematic Approach to Animal Welfare) has many benefits, such as preventing handling and stunning problems, as well as providing evidence that a mistake was a one-time occurrence if something goes wrong. Building a plan on your […]
Convention_educational program
The WAMP Annual Convention is held at the Madison Marriott West Hotel & Convention Center. This great show features a vital program for operators, an informative pre-Convention workshop, sparkling entertainment, good fun, and fellowship plus a fine array of exhibits and displays by leading industry manufacturers and suppliers. The annual meeting of the organization is […]
This workshop will include a Spanish Language Interpreter, WI attendees of this workshop may qualify for tuition waiver. Maximize your travel and training time and attend both workshops: Effective Stunning and Equipment Maintenance and Humane Handling and Restraint; conveniently offered on consecutive days. This workshop is for individuals who would like to train in both […]
Handling livestock can be challenging and, in some cases, dangerous. Animals have a mind of their own and see the world differently than we do. Having a deeper understanding these animals and how they flow through a slaughter facility, livestock market, or handling facilities on a farm can make the whole process safer and more […]
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 […]
This school (short course) takes a higher-level comprehensive approach to understanding animal harvest and fabrication of amenable species (e.g., beef, pork, lamb, poultry). Instructors will teach the principles, science, regulations, and food safety of animal harvest and fabrication at a basic and applied level. The information will be aimed at operators who have little to moderate […]
