NEWS & EVENTS

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.

Make Plans to Attend Wisconsin Animal & Meat Industry Coalition Conference

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 […]