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DTSTART;VALUE=DATE:20231207
DTEND;VALUE=DATE:20231209
DTSTAMP:20260423T193626
CREATED:20230512T132407Z
LAST-MODIFIED:20230512T134212Z
UID:5628-1701907200-1702079999@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:Master Meat Crafters Graduation
DESCRIPTION:December 7th and 8th\, 2023.  For Master Meat Crafter participants only. \n 
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/master-meat-crafters-graduation/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
CATEGORIES:Extension
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20231202T080000
DTEND;TZID=America/Chicago:20240110T150000
DTSTAMP:20260423T193626
CREATED:20230623T182039Z
LAST-MODIFIED:20240108T174349Z
UID:5356-1701504000-1704898800@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:2024-2025 Master Meat Crafter Program Registration
DESCRIPTION:Program Registration Open 6/22/2023 through 1/10/2024 \n2024-2025 Master Meat Crafter Program \nWhat is it? \nThe Master Meat Crafter Program is a highly regarded and first of its kind meat industry training program offered by the University of Wisconsin Meat Science program. It is designed to provide participants with a well-rounded\, in-depth\, and comprehensive knowledge of meat science\, food safety\, and meat processing principles. The approximately 2-year program requires completion of four elements for successful graduation and subsequent distinction as “Master Meat Crafter.” Acceptance into this program will be based upon the quality and content of the required training program application. Applicants with at least 5 years of experience in ownership\, operation\, or employment in a meat processing facility will be viewed favorably. The program is limited to 35 participants per class. \nProgram Elements \nSix 3-day Workshops \n1) Animal Harvest & Product Utilization School  (January 23-25\, 2024) \n2) Fresh Meats School  (April 30-May 2\, 2024) \n3) Food Safety & Meat Microbiology School  (August 13-15\, 2024) \n4) Meat Curing School  (January 14-16\, 2025) \n5) Cooked & Emulsified Sausage School  (May 20-22\, 2025) \n6) Fermented & Dry Cured Meat Product School  (September 9-11\, 2025) \nNote: Due to the hands-on training in the courses\, in-person attendance is required. \nHACCP Training for Meat and Poultry Processors – Required to be completed by the end of the first year of 2 year program if not previously taken (please see our website for HAACP class offerings) \nHomework Assignments \nAt least six homework assignments will be administered throughout the program to expand on specific learning objectives. \nMentorship Program \nEach participant will be expected to mentor an employee or other individual on various meat science and meat processing topics based upon the knowledge and principles learned from Master Meat Crafter Training Program. Participants must develop their own mentoring program (approved by training program personnel) prior to the beginning of mentoring. \nPlant Project \nParticipants will be required to conduct an in-plant research project. Projects are chosen by the MMC candidate and approved by the training program personnel. For example\, a participant might choose to research the role phosphates have on yields. \nThat participant would need to research phosphates\, develop and carry out a small in-plant study regarding phosphates (i.e. impact of cook yields \nfrom different levels or types)\, and write a report about the project. Scheduled progress reports for your project will occur as needed. A final written report will be required in order to graduate. Participants will be required to present their plant project at the graduation program ceremony. \nProgram Timeline \nYear One \n\nAnimal Harvest & Product Utilization School\nFirst Homework Assignment\nFresh Meats School\nSecond Homework Assignment\nFood Safety & Meat Microbiology School\nThird Homework Assignment\nPresentation and Approval of Plant Project and Mentorship Programs\n\nYear Two \n\nMeat Curing School\nFourth Homework Assignment\nCooked & Emulsified Sausage School\nFifth Homework Assignment\nFermented & Dry Cured Meat Product School\nSixth Homework Assignment\nMentorship Program/Plant Project Updates\nCompletion of Mentorship and Plant Projects\nGraduation Ceremony and Presentation of Plant Projects & Mentorship Programs\n\nDistinction as Master Meat Crafter \nAfter successfully completing the four program elements\, candidates will receive the distinction of “Master Meat Crafter” at a formal graduation ceremony on December 11-12\, 2025\, to signify the completion of the program. \nProgram Fee \nProgram costs are $11\,000. Fees can be paid in full up front or broken into 8 quarterly installments. Fees include registration for all schools and graduation\, participant materials and handouts\, business meals/banquets and transportation to events in Madison \n2024-2025-MMC-Brochure_6-22-23.1 \nApplication Process: \nTo apply\, please click on the link below for the program application.  Applications are due December 30\, 2023. \n2024-2025 MMC class application_6-22-23.final2024-2025 \nFor questions regarding the Master Meat Crafter Program\, please contact: \nColleen Crummy colleen.crummy@wisc.edu\nOutreach Program Manager\n608-279-7669 \nJeff Sindelar\, Ph.D.  jsindelar@wisc.edu\nProfessor & Extension Meat Specialist\n608-262-0555 \n  \n  \n \n  \n 
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/2024-2025-master-meat-crafter-program/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
CATEGORIES:Extension
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20231108T090000
DTEND;TZID=America/Chicago:20231108T161500
DTSTAMP:20260423T193626
CREATED:20230811T155023Z
LAST-MODIFIED:20231107T235934Z
UID:6102-1699434000-1699460100@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:2023 Wisconsin Food Safety Summit
DESCRIPTION:WISCONSIN FOOD SAFETY SUMMIT    \n November 8\, 2023   \nThe University of Wisconsin – Madison Meat Science and Animal Biologics Discovery program\, in conjunction with the United States Department of Agriculture\, Food Safety and Inspection Service\, will be hosting the 2023 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.  Please see complete details in the brochure below. \nFood Safety Summit Brochure 2023 \nRegistration Fee: $40.00 per person \nFee includes: Course materials\, morning break\, and lunch.  Lodging\, parking\, and other meals are not included. \nRegistration deadline: October 22\, 2023 \nCourse Location and Transportation \nThe Food Safety Summit will be held at the University of Wisconsin – Madison Meat Science & Animal Biologics Discovery (MSABD) building\, located at 1933 Observatory Drive\, Madison\, WI 53706. \nNearby parking is also available in Lot 67 (2002 Linden Drive) or Lot 36 (1645 Observatory Drive). Rates are $1 per 30 minutes for the first 3 hours\, and $1/hour thereafter. The maximum rate for the day is $15. \nFor additional information about parking\, visit this map which shows the location of the Meat Science & Animal Biologics Discovery building. \nCourse and Registration Questions:\nAny questions regarding this course please contact Colleen Crummy\, colleen.crummy@wisc.edu\, 608-279-7669. \nCancellations/Refunds:\nTo cancel\, email Colleen Crummy\, colleen.crummy@wisc.edu \, 608-279-7669\, before October 22\, 2023. \nRegistration link: https://charge.wisc.edu/animalscience/workshop_register.aspx?workshop_id=187 \n  \n  \n  \n 
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/2023-wisconsin-food-safety-summit/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
CATEGORIES:Extension
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20231101
DTEND;VALUE=DATE:20231104
DTSTAMP:20260423T193626
CREATED:20230512T130441Z
LAST-MODIFIED:20231004T173611Z
UID:5611-1698796800-1699055999@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:Wisconsin Animal & Meat Industry Coalition Conference\, November 1-3\, 2023
DESCRIPTION:Wisconsin Meat Industry Coalition Conference\, November 1-3\, 2023 \nMake Plans to Attend Wisconsin Animal & Meat Industry Coalition Conference \nLivestock producers\, meat processors (small\, medium\, and large) and others affiliated with supporting these groups are invited to attend the 2nd annual Wisconsin Animal & Meat Industry Coalition Conference.  The event will be held on November 1-3 at the Chula Vista Resort in Wisconsin Dells.  If you are in animal agriculture and want to be on the forefront of what’s happening in your industry\, learn about how other sectors of the industry impact yours\, and identify opportunities for growing your businesses\, this is conference is a must attend for you. \nThe event will include board meetings open for you to attend\, plenty of social networking to meet and interact with peers within and among both the animal and meat industries\, educational sessions to keep you current and on the leading edge of important topics and issues impacting your business\, and an industry-wide celebration event recognizing and honoring accolades and accomplishments of those within our industry. \nAfter an afternoon of board meetings\, the conference officially kicks off with a social networking event and dinner followed by a day and a half of sessions focused on important and current topics impacting the Wisconsin animal agriculture industry.  Learn about lobbying initiatives and efforts affecting your businesses and attend panel sessions on key issues & hot topics\, developing your businesses\, adapting to your customers\, and funding support and outcomes regarding talent recruitment efforts occurring throughout the state. \nAfter dinner and the evening’s keynote speaker featuring Dennis Vigneri\, president of Birchwood Foods\, be involved in celebrating our industry where special recognition of animal and meat industry leaders will be made\, University students from campuses at Madison\, Platteville and River Falls will be presented with Wisconsin Livestock & Meat Council scholarships\, and in a special ceremony\, worthy industry leaders will be inducted into the Wisconsin Meat Industry Hall of Fame. \nThe purpose of this conference is to pursue the quest for common interests among the various sectors of meat animal industries\, explore opportunities for developing a more unified industry voice\, and identify collaborative longitudinal opportunities with individual and collective high impact potential benefit. \nWI Meat Industry Coalition Conference 2023 \n  \nConference Registration  \nConference registration (does not include hotel or meals):    https://charge.wisc.edu/animalscience/workshop_register.aspx?workshop_id=188 \nFull conference registration                                                      $150.00 \nDinner & awards program only registration                          $75.00 \nStudent registration                                                                     $0.00 \n  \nConference Hotel  \nChula Vista Resort 1000 Chula Vista Pkwy\, Wisconsin Dells\, WI 53965 \nGeneral resort information: https://https://chulavistaresort.com/ \nTo reserve a room\, please call: 1-844-209-6835 and reference leader number J32944.  Please note: Reservations may only be made by phone (no online booking is available) from 8:00am to 10:00pm (central time)\, 7 days a week.   \nRoom Rate (Junior Suite):  $99.00 per night\, rate guaranteed until 10/15/2023\, after this date\, room and pricing are subject to availability \nInformation provided by Chula Vista regarding room reservations: \nWaterpark passes: \nAll registered guests will receive waterpark passes for the duration of their stay. \nReservation Deposits: \nAll individual reservations require a one night deposit plus taxes and fees at the\ntime the reservation is made. Payments can be via credit card\, check or approved purchase order. No\npersonal checks are accepted at check in or two weeks prior to arrival. \nReservation Cancellations: \nReservation cancelled 72 hours or more in advance of arrival will\nreceive a refund less a current cancellation processing fee. All cancellations will receive a\ncancellation number to verify the time\, date\, and accuracy of all cancellations received by Chula\nVista. All reservations made inside a cancellation period are considered non-cancellable at the\ntime of the reservation. Cancellations inside the 72 hour cancellation period will forfeit the full\ndeposit amount. “Early check outs” will incur a fee of one night’s room and tax will be charged\nfor departing before your arranged departure date will also be enforced. \n  \nPlease contact Colleen Crummy\, colleen.crummy@wisc.edu with any questions. \n  \n  \n 
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/wisconsin-meat-industry-coalition-conference/
LOCATION:WI
CATEGORIES:Extension
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20231010T080000
DTEND;TZID=America/Chicago:20231012T170000
DTSTAMP:20260423T193626
CREATED:20230117T182105Z
LAST-MODIFIED:20240108T174721Z
UID:5431-1696924800-1697130000@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:Advanced Food Safety & Meat Microbiology School
DESCRIPTION:Advanced Meat Microbiology & Food Safety for Processed Meats Short Course – registration starts July 10th\, 2023. \nDate: Tuesday\, October 10th\, 2023\, at 8:00 am to Thursday\, October 12th\, 2023\, until 4:30 pm \nAbout the Advanced Meat Microbiology & Food Safety for Processed Meats Short Course \nThis three-day Advanced Meat Microbiology and Food Safety for Processed Meats Workshop is designed for those who have previously attended the University of Wisconsin-Madison Food Safety & Meat Microbiology School or a similar program\, or for those with strong knowledge of food safety practices in the meat and poultry industries. Lectures and breakout sessions will be led by a group of nationally and internationally recognized industry and academic authorities in their fields. This course will include numerous hands-on and interactive exercises to build upon classroom discussion. Attendees will have the opportunity to acquire proficiency with predictive models and other resources to manage process variations\, establish thermal process\, formulating foods for safety\, and handling cooling deviations\, focusing on real-world\, in-plant scenarios. Panel discussions and opportunities to interact with instructors are built into the schedule and will provide substantial one-on-one education \nWith the enrollment in this short course limited to 60\, you will have ample opportunity to have your questions answered directly by the speakers and staff. \nTopics Covered \n\nAppendix A & B\nThermal processing- target organisms\, data collection\, and interpretation\nUse of process lethality spreadsheets (including breakout exercises)\nCooking and cooling deviations (including breakout exercises)\nAlternate/novel technologies for pathogen reduction\nSurface-applied antimicrobials\nFormulating with synthetic and clean-label antimicrobial ingredients\nPredictive modeling\nHygienic design of facilities and equipment\nEnvironmental/product sampling\nShelf-life considerations\nProduct spoilage troubleshooting\nSampling plan development and statistics\nValidation strategies and support (including creating challenge studies)\nRegulatory issues and the future of food safety\nGenomic technologies for investigating contamination\n\n Course and Registration Questions: \nThe registration fee will include course materials & handouts\, breaks & lunches\, refreshments\, and local transportation between the DoubleTree hotel and the MSABD building\, lodging\, parking\, and other meals are not included. \nRegistration will open July 10\, 2023   \nRegistration fees will be $1350 general registration and $1\,150 for FRI sponsors\, university\, state and federal employees. \nPlease register using the link below: \n  \nhttps://charge.wisc.edu/animalscience/workshop_register.aspx?workshop_id=185 \nLodging \nDoubleTree Hotel by Hilton Madison Downtown \nA block of rooms has been reserved at the Double Tree by Hilton Madison Downtown\, rate $179.00 per night\, Group code:   This rate is only available until September 26th\, 2023\, after that date\, the rate is not guaranteed.  You may click on the link below to book directly. \n(1.7 miles from class site\, MSABD building)\n525 W Johnson Street\nMadison\, WI\nPh: (608) 251-5511 (if registering by phone\, please use group code: AFS) \nBooking Link: https://www.hilton.com/en/attend-my-event/msndtdt-afs-7d1b7316-5a20-45d8-b25a-f971c9c49110/ \nCourse Location\, Parking and Transportation: \nThe  Advanced Meat Microbiology & Food Safety for Processed Meats Short Course is held at the University of Wisconsin – Madison\, Meat Science & Animal Biologics Discovery (MSABD) building\, located at 1933 Observatory Drive\, Madison\, WI 53706. \nNearby parking is also available in Lot 67 (2002 Linden Drive) or Lot 36 (1645 Observatory Drive). Rates are $1 per 30 minutes for the first 3 hours\, and $1/hour thereafter. The maximum rate for the day is $15.   For additional information about parking\, please click on the link below (control + click) which shows the location of the Meat Science & Animal Biologics Discovery building. \nhttps://livestock.extension.wisc.edu/files/2021/09/MSABD-Map-Directions.pdf \n\nIf you have questions\, please contact .Colleen Crummy (colleen.crummy@wisc.edu \, 608-279-7669)\, Jeff Sindelar (608-262-0555 / jsindelar@wisc.edu) or  Adam Borger (acborger@wisc.edu / 608-263-7062)
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/advanced-food-safety-meat-microbiology-school/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
CATEGORIES:Extension
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20230908T160000
DTEND;TZID=America/Chicago:20230908T190000
DTSTAMP:20260423T193626
CREATED:20230808T202621Z
LAST-MODIFIED:20230808T202621Z
UID:6078-1694188800-1694199600@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:MSABD 2nd Annual End o' Summer Block Party
DESCRIPTION:MSABD 2nd Annual End o’ Summer Block Party\n \nMSABD 2nd Annual End o’ Summer Block Party\nFriday\, September 8\, 2023 – 4 PM+ | MSABD Atrium/Patio
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/msabd-2nd-annual-end-o-summer-block-party/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20230815T090000
DTEND;TZID=America/Chicago:20230816T180000
DTSTAMP:20260423T193626
CREATED:20230512T124119Z
LAST-MODIFIED:20230810T000628Z
UID:5605-1692090000-1692208800@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:Basic HACCP for Meat and Poultry Short Course
DESCRIPTION:Basic HACCP for Meat and Poultry Short Course \nAugust 15th and 16th\, 2023.  Registration starts May 22nd\, 2023. \n About the Basic HACCP for Meat and Poultry Short Course \nThe Basic HACCP Short Course will discuss the principles of HACCP\, development of HACCP plans and programs\, and implementation including new USDA\, FSIS regulations for meat and poultry establishments. This program is consistent with the intent and scope of the USDA\, FSIS regulation. \nThis 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 groups for a hands-on opportunity to develop HACCP program components. This course satisfies the training requirement specified in the 1996 Pathogen Reduction/ HACCP regulation. \nTopics Covered \n\nHACCP Overview\nFSIS Regulations on HACCP Implementation\nPre-requisite Programs\nBiological Hazards\nChemical Hazards\nPhysical Hazards\nDeveloping Product Description\, Product Ingredients\, and Process Flow Diagram\nConducting Hazard Analysis and Identifying CCPs\nCritical Limits\, Monitoring & Corrective Action\nValidation\, Verification\, and Supporting Documents\nRecord Keeping and Verification\nReview of a Complete Example HACCP Plan\nHACCP Plan Reassessment\nPlanning for a Recall / Crisis Management\nProduct Specific Pathogens of Concern and How they are Controlled\nEstablishing an Effective Allergen Control Program\nMicrobial Sampling Programs\n\n  \nCertification \nIndividuals that complete the course will receive a certificate indicating they are a HACCP trained individual and their name will be added to a registry of HACCP trained individuals that is maintained by the International Meat & Poultry HACCP Alliance. \nNote: Existing Wisconsin meat processors and persons starting a new meat processing businesses who successfully complete the Basic HACCP Meat and Poultry Short Course may seek reimbursement for their full registration costs.  Three people per establishment are eligible for a full refund of their registration fees.  Registration has to be paid by credit or debit card; after completion of the course\, the reimbursement will be sent for processing and your card will be refunded the cost of registration. \nCourse Location and Parking: \nThe Basic HACCP Short Course will be held at the University of Wisconsin – Madison\, Meat Science & Animal Biologics Discovery building\, located at 1933 Observatory Drive\, Madison\, WI 53706.  Nearby parking is available in Lot 67 (2002 Linden Drive) or Lot 36 (1645 Observatory Drive). Rates are $1 per 30 minutes for the first 3 hours\, and $1/hour thereafter. The maximum rate for the day is $15.  For additional information about parking\, visit this map which shows the location of the Meat Science & Animal Biologics Discovery building. \nSchedule \nTuesday\, 8/15/23: 9:00am to 6:00pm \nWednesday\, 8/16/23: 8:00am to 6:00pm \nMeals: \nA light continental breakfast\, break items\, lunches\, and refreshments will be provided on both days. \nRegistration** \nRegistration deadline:  August 11th\, 2023  Early registration ends:  July 26th\, 2023 \nUntil July 26th\, 2023\, the registration fee for the Basic HACCP Short Course is $550 per person.  If space is still available\, the registration fee between July 27th and August 8th\, 2023\, is $600.00.   The registration fee includes course materials & handouts\, break items\, lunches\, and refreshments.  Note: Lodging\, parking\, and other meals are not included. \n**This class tends to fill quickly. \nTo register online\, please use this link: https://charge.wisc.edu/animalscience/workshop_register.aspx?workshop_id=173 \nEnrollment for this short course is limited to 60 participants to ensure every participant has an excellent opportunity to learn and have their questions answered. \nConfirmation of registration and a map will be e-mailed to participants prior to the school. \n  \nLodging \nA block of rooms has been reserved at the Double Tree by Hilton Madison Downtown\, rate $190.00 per night\, Group code: HCC.  This rate is only available until July 24th\, after that date\, the rate is not guaranteed.  You may click on the link below to book directly.  Note: This class coincides with UW Madison move-in dates\, hotels in the area sell out in quite a bit in advance.  If you are planning on staying overnight in a hotel\, it is strongly suggested you book your hotel as soon as possible. \nDoubleTree Hotel by Hilton Madison Downtown\nAugust 14th-16th\, 2023 \nBooking Link: https://www.hilton.com/en/attend-my-event/msndtdt-hcc-3ab6eb79-8218-4e53-8c98-8c320a498444/ \nGroup Code: HCC \nCutoff Date: July 24th\, 2023 \n(1.7 miles from class site\, MSABD building)\n525 W Johnson Street\nMadison\, WI\nPh: (608) 251-5511 (if registering by phone\, please use group code: HCC) \nOther hotels in the area: \nBest Western Plus Inntowner ***website shows limited availability as of 5/12/2023 \n(0.8 miles from MSABD)\n2424 University Ave.\nMadison\, WI\nPh: (608) 233-8778\nwww.inntowner.com \nHampton Inn & Suites / Downtown\n(1.7 miles from MSABD)\n440 W Johnson Street\nMadison\, WI\nPh: (608) 255-0360\nwww.hamptoninn3.hilton.com \nChange in Plans: \nYou may substitute another person at any time prior to the start of the course. If you need to cancel your registration before July 27th\, 2023\, you may receive a refund less a $50.00 processing fee.  If you need to cancel your registration between July 28th and August 8th\, 2023\, you may receive a 50% refund.  If you cancel your registration between August 9th\, 2023\, and the start of the course\, no refund will be issued.  If you fail to cancel in advance\, no refund will be issued.  Please contact Colleen Crummy\, at 608-263-4891\, if you have changes to your plans. \n  \nCourse and Registration Information/Questions: \nIf you have questions regarding registration or otherwise\, please contact Colleen Crummy at 608-279-7669 or email colleen.crummy@wisc.edu.
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/basic-haccp-for-meat-and-poultry-short-course-2/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
CATEGORIES:Extension
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20230321T080000
DTEND;TZID=America/Chicago:20230323T120000
DTSTAMP:20260423T193626
CREATED:20230101T180248Z
LAST-MODIFIED:20230306T224527Z
UID:5411-1679385600-1679572800@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:Wisconsin Meat Processing School
DESCRIPTION:About the Wisconsin Meat Processing Short Course \nParticipants 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 will 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. However\, processors from every level of experience can benefit from this program. Instruction will include several processing demonstrations and product evaluations. \nTopics Covered \n\nBasic meat science\nNon-meat ingredients\nSausage casings\nOverview of fresh sausage (including a manufacturing demonstration)\nOverview of emulsified sausage (including a manufacturing demonstration)\nOverview of cooked sausage (including a manufacturing demonstration)\nOverview of dry and semi-dry sausage (including a manufacturing demonstration)\nMeat microbiology and product shelf life\nPathogens of concern and effective control methods\nCooking and smoking\nMeat plant sanitation\nHam and bacon processing (including a manufacturing demonstration)\nArtisanal meat processing\n\n  \n Course Location\, Parking and Transportation: \nThe Wisconsin Meat Processing School will be held at the University of Wisconsin – Madison\, Meat Science & Animal Biologics Discovery (MSABD) building\, located at 1933 Observatory Drive\, Madison\, WI 53706. \nA shuttle service will be provided from the Double Tree by Hilton Madison Downtown to the MSABD building at 7:30 am each day. If you will be staying at a hotel other than the Double Tree by Hilton Madison Downtown\, it will be your responsibility to meet the shuttle departing each morning at 7:30 am. \nIn addition to the shuttle\, nearby parking is also available in Lot 67 (2002 Linden Drive) or Lot 36 (1645 Observatory Drive). Rates are $1 per 30 minutes for the first 3 hours\, and $1/hour thereafter. The maximum rate for the day is $15. \nFor additional information about parking\, visit this map which shows the location of the Meat Science & Animal Biologics Discovery building. \n  \nClass Schedule \nTuesday: 8:00am to 5:00pm \nWednesday: 8:00am to 5:00pm \nThursday: 8:00am to 1:00pm \n  \nMeals/Social Events \n Breaks: A light continental breakfast\, break items\, and refreshments will be provided all three days. \nLunches: Provided all days \nEvening Reception: Tuesday evening at the DoubleTree hotel \n  \nRegistration \nThe registration fee for the Wisconsin Meat Processing School is $500.00 per person through February 28th\, 2023.  After February 28th\, 2023\, the cost is $550.00.  Registration will close March 7th\, 2023.  The fee includes course materials & & handouts\, breaks & lunches\, refreshments\, the Tuesday evening reception\, and local transportation between the DoubleTree hotel and the MSABD building. \nThe Wisconsin Department of Agriculture\, Trade and Consumer Protection (DATCP) will be providing tuition reimbursement for qualifying participants that reside in Wisconsin through the Meat Talent Development Program\, a $5 million program created by Gov. Tony Evers to connect the meat processing industry with potential employees.   Participants that reside in Wisconsin can request tuition reimbursement through DATCP’s Meat Talent Development Program during check-in at the event. Tuition reimbursement is limited to two participants per meat establishment and if funding is available\, a third participant from the same establishment may also qualify for reimbursement. \nLodging\, parking\, and other meals are not included. \nTo register\, please use this link: https://charge.wisc.edu/animalscience/workshops.aspx \nConfirmation of registration and a map will be e-mailed to participants prior to the school. \n  \nLodging \nA block of rooms has been reserved at the Double Tree by Hilton Madison Downtown\, rate $149.00 per night\, Group code: MPS.  This rate is only available until February 28th\, 2023\, after that date\, the rate is not guaranteed.  Reservations made after the deadline are subject to room availability. \n You may click on the link below to book directly. \nBooking Link: https://www.hilton.com/en/attend-my-event/msndtdt-mps-9395fcb5-c549-4179-aa07-b1138d9d02d0/ \n DoubleTree Hotel by Hilton\n(1.7 miles from class site\, MSABD building)\n525 W Johnson Street\nMadison\, WI\nPh: (608) 251-5511 \nIf registering by phone\, please use: \nGroup Code: MPS \n  \nChange in Plans: \nYou may substitute another person at any time prior to the start of the course. If you need to cancel your registration before February 28th\, 2023\, you may receive a refund less a $50.00 processing fee.  If you need to cancel your registration between March 1st and March 7th 2023\, you may receive a 50% refund.  If you cancel your registration between March 8th\, 2023\, and the start of the course\, no refund will be issued.  If you fail to cancel\, no refund will be issued.  Please contact Colleen Crummy\, at 608-263-4891\, if you have changes to your plans. \nCourse and Registration Questions: \nIf you have questions regarding registration or otherwise\, please contact Jeff Sindelar at 608-262-0555 or email jsindelar@wisc.edu. \n  \n  \n  \n  \n  \n 
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/wisconsin-meat-processing-school-2/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
CATEGORIES:Extension
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20230301T090000
DTEND;TZID=America/Chicago:20230302T173000
DTSTAMP:20260423T193626
CREATED:20221212T174100Z
LAST-MODIFIED:20230213T150408Z
UID:5360-1677661200-1677778200@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:Basic HACCP for Meat and Poultry Short Course
DESCRIPTION:Basic HACCP for Meat and Poultry Short Course \n(FULL 2/3/23)  Next class August 16th and 17th\, 2023.  Registration coming soon. \n About the Basic HACCP for Meat and Poultry Short Course \nThe Basic HACCP Short Course will discuss the principles of HACCP\, development of HACCP plans and programs\, and implementation including new USDA\, FSIS regulations for meat and poultry establishments. This program is consistent with the intent and scope of the USDA\, FSIS regulation. \nThis 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 groups for a hands-on opportunity to develop HACCP program components. This course satisfies the training requirement specified in the 1996 Pathogen Reduction/ HACCP regulation. \nTopics Covered \n\nHACCP Overview\nFSIS Regulations on HACCP Implementation\nPre-requisite Programs\nBiological Hazards\nChemical Hazards\nPhysical Hazards\nDeveloping Product Description\, Product Ingredients\, and Process Flow Diagram\nConducting Hazard Analysis and Identifying CCPs\nCritical Limits\, Monitoring & Corrective Action\nValidation\, Verification\, and Supporting Documents\nRecord Keeping and Verification\nReview of a Complete Example HACCP Plan\nHACCP Plan Reassessment\nPlanning for a Recall / Crisis Management\nProduct Specific Pathogens of Concern and How they are Controlled\nEstablishing an Effective Allergen Control Program\nMicrobial Sampling Programs\n\n  \nCertification \nIndividuals that complete the course will receive a certificate indicating they are a HACCP trained individual and their name will be added to a registry of HACCP trained individuals that is maintained by the International Meat & Poultry HACCP Alliance. \n  \nCourse Location and Parking: \nThe Basic HACCP Short Course will be held at the University of Wisconsin – Madison\, Meat Science & Animal Biologics Discovery building\, located at 1933 Observatory Drive\, Madison\, WI 53706.  Nearby parking is available in Lot 67 (2002 Linden Drive) or Lot 36 (1645 Observatory Drive). Rates are $1 per 30 minutes for the first 3 hours\, and $1/hour thereafter. The maximum rate for the day is $15.  For additional information about parking\, visit this map which shows the location of the Meat Science & Animal Biologics Discovery building. \n  \nSchedule \nWednesday\, 3/1/23: 9:00am to 6:00pm \nThursday\, 3/2/23: 8:00am to 6:00pm \n  \nMeals \nLunch: will be provided on Wednesday and Thursday \nContinental Breakfast: will be provided Thursday\, beginning at 7:30am \nBreaks: Break items and beverages will be provided on both days \n  \nRegistration \nThe registration fee for Basic HACCP Short Course is $550 per person.  After February 11th\, 2023\, the fee will be $600.00.  Registration will close February 19th\, 2023.  The fee includes course materials & handouts\, break items\, lunches\, and refreshments.  Note: Lodging\, parking\, and other meals are not included. \nTo register\, please use this link: https://charge.wisc.edu/animalscience/workshop_register.aspx?workshop_id=173 \nEnrollment for this short course is limited to 60 participants to ensure every participant has an excellent opportunity to learn and have their questions answered. \nConfirmation of registration and a map will be e-mailed to participants prior to the school. \nNote: Existing Wisconsin meat processors and persons starting a new meat processing businesses who successfully complete the Basic HACCP Meat and Poultry Short Course may seek reimbursement for their full registration costs.  Three people per establishment are eligible for a full refund of their registration fees.  If you qualify to receive the reimbursement\, registration must be paid by credit or debit card\, using the link above.  After completion of the course\, the reimbursement will be sent for processing and your card will be refunded the cost of registration. \n  \nLodging \nA block of rooms has been reserved at the Double Tree by Hilton Madison Downtown\, rate $149.00 per night\, Group code: HAC.  This rate is only available until February 20th\, 2023\, after that date\, the rate is not guaranteed.  You may click on the link below to book directly. \nhttps://www.hilton.com/en/attend-my-event/msndtdt-hac-d521bb39-590d-43b0-acb7-aad4b71a9df5/ \ndoubleTree Hotel by Hilton\n(1.7 miles from class site\, MSABD building)\n525 W Johnson Street\nMadison\, WI\nPh: (608) 251-5511 (if registering by phone\, please use group code: HAC) \n  \nChange in Plans: \nYou may substitute another person at any time prior to the start of the course. If you need to cancel your registration before February 11th\, 2023\, you may receive a refund less a $50.00 processing fee.  If you need to cancel your registration between Febrary 12th and February 19th\, 2023\, you may receive a 50% refund.  If you cancel your registration between February 20th\, 2023\, and the start of the course\, no refund will be issued.  If you fail to cancel\, no refund will be issued.  Please contact Colleen Crummy\, at 608-263-4891\, if you have changes to your plans. \n  \nCourse and Registration Information/Questions: \nIf you have questions regarding registration or otherwise\, please contact Colleen Crummy at 608-263-4891 or email colleen.crummy@wisc.edu.
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/basic-haccp-for-meat-and-poultry-short-course/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
CATEGORIES:Extension
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20230207T080000
DTEND;TZID=America/Chicago:20230209T124500
DTSTAMP:20260423T193626
CREATED:20221212T181346Z
LAST-MODIFIED:20230119T182929Z
UID:5365-1675756800-1675946700@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:Meat Snacks Short Course
DESCRIPTION:CLASS IS FULL 1/19/23 \nMeat Snacks Short Course \nAbout the Meat Snacks Short Course \nThis 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. To facilitate a stronger understanding of topics discussed\, laboratory demonstrations will be held in the state-of-the-art Meat Science & Animal Biologics Discovery building to reinforce important concepts discussed in the classroom. Processors from every level of experience can benefit from this program with content focused on those interested in or currently involved in the meat snack industry. \nWith the enrollment in this short course is limited to 50\, you will have ample opportunity to have your questions answered directly by the speakers and staff. \nTopics Covered  \n\nBasic Meat Science\nNon-meat Ingredients\nRaw Material Selection\nMeat Microbiology\nJerky & Whole Muscle Manufacturing Procedures\nJerky & Whole Muscle Food Safety & Labeling\nMeat Snack (stick & bar) Manufacturing Procedures\nJerky Manufacturing (demonstration)\nStick & Bar Manufacturing Equipment Technologies\nStarter Cultures and Acidulants\nCasings\nStick and Bar Labeling & Food Safety\nThermal Processing\nDrying Technologies\nMeat Snack Nutrition\, Marketing and Shelf-Life\nClassification of Meat Snacks\n\n  \n Course Location\, Parking and Transportation: \nThe Meat Snacks Short Course will be held at the University of Wisconsin – Madison\, Meat Science & Animal Biologics Discovery (MSABD) building\, located at 1933 Observatory Drive\, Madison\, WI 53706. \nA shuttle service will be provided from the Double Tree by Hilton Madison Downtown to the MSABD building at 7:30 am each day. If you will be staying at a hotel other than the Double Tree by Hilton Madison Downtown\, it will be your responsibility to meet the shuttle departing each morning at 7:30 am. \nIn addition to the shuttle\, nearby parking is also available in Lot 67 (2002 Linden Drive) or Lot 36 (1645 Observatory Drive). Rates are $1 per 30 minutes for the first 3 hours\, and $1/hour thereafter. The maximum rate for the day is $15.   For additional information about parking\, visit this map which shows the location of the Meat Science & Animal Biologics Discovery building. \n  \nSchedule \nTuesday\, February 7th:       8:00am to 5:30pm \nWednesday\, February 8th: 8:00am to 5:00pm \nThursday\, February 9th:     8:00am to 12:45pm \n  \nMeals/Social Events \nBreaks: A light continental breakfast\, break items\, and refreshments will be provided all three days. \nLunches: will be provided on Tuesday and Wednesday. \nEvening Receptions: Tuesday evening at the DoubleTree hotel \n  \nRegistration  CLASS IS FULL 1/19/23 \nThe registration fee for the Meat Snacks Short Course $1200.00 per person.  After January 15th\, 2023\, the fee will be $1275.00.  Registration will close January 22nd\, 2023 or when the class is filled.  The fee includes course materials & & handouts\, breaks & lunches\, refreshments\, the Tuesday evening reception\, and local transportation between the DoubleTree hotel and the MSABD building. \nLodging\, parking\, and other meals are not included. \nConfirmation of registration and a map will be e-mailed to participants prior to the school. \n  \n  \nLodging \nA block of rooms has been reserved at the Double Tree by Hilton Madison Downtown\, rate $149.00 per night\, Group code: MSS.  This rate is only available until January 15th\, 2023\, after that date\, the rate is not guaranteed.  Reservations made after the deadline are subject to room availability. \nYou may click on the link below to book directly. \nhttps://www.hilton.com/en/attend-my-event/msndtdt-mss-0cadfe14-30d7-4017-b8d9-eb68408d8768/ \n DoubleTree Hotel by Hilton\n(1.7 miles from class site\, MSABD building)\n525 W Johnson Street\nMadison\, WI\nPhone: (608) 251-5511 (if registering by phone\, please use group code: MSS) \n  \n  \nChange in Plans: \nYou may substitute another person at any time prior to the start of the course. If you need to cancel your registration before January 15th\, 2023\, you may receive a refund less a $50.00 processing fee.  If you need to cancel your registration between January 16th and January 22nd\, 2023\, you may receive a 50% refund.  If you cancel your registration between January 23rd\, 2023\, and the start of the course\, no refund will be issued.  If you fail to cancel\, no refund will be issued.  Please contact Colleen Crummy\, at 608-263-4891\, if you have changes to your plans. \n  \nCourse and Registration Questions: \nIf you have questions regarding registration or otherwise\, please contact Colleen Crummy at 608-263-4891 or email colleen.crummy@wisc.edu. \n  \n  \n  \n 
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/meat-snacks-short-course-2/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
CATEGORIES:Extension
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20220913T080000
DTEND;TZID=America/Chicago:20220915T164500
DTSTAMP:20260423T193626
CREATED:20220810T191622Z
LAST-MODIFIED:20230606T172947Z
UID:4264-1663056000-1663260300@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:Food Safety & Meat Microbiology School
DESCRIPTION:9/13/22 – 9/15/22: Food Safety & Meat Microbiology School (Maximum Registrations Limit Reached)\n\n\n\nFood Safety & Meat Microbiology School \nDate: September 13\, 2022 at 8:00 am to September 15\, 2022 until 4:45 pm \n**REGISTRATION IS NOW CLOSED FOR THIS SCHOOL** \nAbout the Food Safety & Meat Microbiology School:\nThis short course (aka. school) takes a comprehensive approach to understanding food safety of raw and further processed meat and poultry products. Collaboratively organized and led by the UW Food Research Institute and the Meat Science & Animal Biologics Discovery programs\, attendees will learn from industry and academia experts about pertinent topics impacting your food safety systems and the safety of your meat and poultry products. Topics will include microbiology\, sanitation programs\, facility design\, thermal processing & ingredients / new technologies\, to name a few. Demonstrations and microbiology lab exercises will take place at the UW Meat Science & Animal Biologics Discovery building to expand microbiological skills\, sampling techniques\, plant / equipment sanitary design\, product bacterial contamination prevention & control concepts. Meat industry participants from every level of experience can benefit from this program with content focused on those interested in\, or currently involved in\, food safety. Make plans now to take the safety of your products\, processes\, and programs to the next level! \nWith the enrollment in this short course is limited to 55\, you will have ample opportunity to have your questions answered directly by the speakers and staff. \nTopics Covered (classroom and hands-on laboratory exercises): \n\nHistory of Food Safety in the Meat Industry\nUnderstanding Microbiology in Meat Processing: Pathogens\nUnderstanding Microbiology in Meat Processing: Production & Process\nRapid Methods for Microbiology\nPre- and Post-Food Safety Considerations\, Challenges & Opportunities\nGram Positive Pathogens in the Meat Industry\nGram Negative Pathogens in the Meat Industry\nSpoilage Bacteria\, Yeasts\, and Molds in the Meat Industry\nDeveloping a Company Wide Food Safety Culture\nFoodborne Illness Outbreaks & Investigations\nDeveloping an Effective Food Safety Recordkeeping System\nThermal Processing to Control Microorganisms; Microbial Modeling / Determining Process Lethality / Stabilization\nIngredients with Antimicrobial Impact Commonly Used in the Meat Industry\nValidation of Food Safety Systems\nEnvironmental Sampling Programs\nDeveloping Effective Food Safety Systems (including regulations)\nTwo Separate Laboratory Sessions covering Microbiology Methods\, Meat Processing\, Sanitation\, and Shelf-life\n\nMeals/Social Events:\nDaily: A light continental breakfast\, break items\, lunches\, and refreshments will be provided all three days. \nEvening Receptions: A social and “Wisconsin” picnic on Wednesday evening on the UW-Madison campus. \nCourse Location and Transportation:\nThe Food Safety & Meat Microbiology School will be held at the University of Wisconsin-Madison Meat Science & Animal Biologics Discovery (MSABD) building\, located at 1933 Observatory Drive\, Madison\, WI 53706. \nA shuttle service will be provided from the DoubleTree Hotel to the MSABD building at 7:15 am each day. If you will be staying at a hotel other than the DoubleTree Hotel\, it will be your responsibility to meet the shuttle departing from the DoubleTree each morning at 7:15 am \nIn addition to the shuttle\, nearby parking is also available in Lot 67 (2002 Linden Drive) or Lot 36 (1645 Observatory Drive). Rates are $1 per 30 minutes for the first 3 hours\, and $1/hour thereafter. The maximum rate for the day is $15. \nFor additional information about parking\, visit this map which shows the location of the Meat Science & Animal Biologics Discovery building. \nRegistration:\nThe registration fee is $850 for FRI sponsors and $1\,150 for all others. Please be sure to select the appropriate payment level when registering. \nRegistration includes course materials & handouts\, breaks & lunches\, refreshments\, the Wednesday evening reception and picnic\, and local transportation between the DoubleTree hotel and the MSABD building. Lodging\, parking\, and other meals are not included. \nRegistration deadline is Friday\, September 2\, 2022 – **REGISTRATION IS NOW CLOSED FOR THIS SCHOOL** \nPreferred Hotel:\nDoubleTree Hotel\n(0.8 miles from MSABD)\n525 West Johnson Street\nMadison\, WI\nPhone: (608) 251-5511 (indicate you are attending the Food Safety & Meat Microbiology School) \nOnline Booking Link to receive a rate of $159/night\nRoom block with the special group rate will be in place until Thursday\, September 1\, 2022. \nCourse and Registration Questions:\nIf you have questions regarding registration or otherwise\, please contact Jesse Brookstein at 608-263-4891 or email brookstein@wisc.edu.
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/food-safety-meat-microbiology-school/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20220817T090000
DTEND;TZID=America/Chicago:20220818T173000
DTSTAMP:20260423T193626
CREATED:20220304T163624Z
LAST-MODIFIED:20230606T173302Z
UID:3276-1660726800-1660843800@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:Basic HACCP Training for Meat & Poultry Processors
DESCRIPTION:8/17/22 – 8/18/22: Basic HACCP Training for Meat & Poultry Processors\n\n\n\nBasic HACCP for Meat & Poultry Short Course \nDate: August 17\, 2022 at 9:00 am to August 18\, 2022 until 5:30 pm \n*Registration for this class will open closer to the event date* \nAbout the Basic HACCP for Meat & Poultry Short Course\nThe Basic HACCP Short Course will discuss the principles of HACCP\, development of HACCP plans and programs\, and implementation including new USDA\, FSIS regulations for meat and poultry establishments. This program is consistent with the intent and scope of the USDA\, FSIS regulation. \nThis 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 groups for a hands-on opportunity to develop HACCP program components. This course satisfies the training requirement specified in the 1996 Pathogen Reduction/ HACCP regulation. \nTopics Covered \n\nHACCP Overview\nFSIS Regulations on HACCP Implementation\nPre-requisite Programs\nBiological Hazards\nChemical Hazards\nPhysical Hazards\nDeveloping Product Description\, Product Ingredients\, and Process Flow Diagram\nConducting Hazard Analysis and Identifying CCPs\nCritical Limits\, Monitoring & Corrective Action\nValidation\, Verification\, and Supporting Documents\nRecord Keeping and Verification\nReview of a Complete Example HACCP Plan\nHACCP Plan Reassessment\nPlanning for a Recall / Crisis Management\nProduct Specific Pathogens of Concern and How they are Controlled\nEstablishing an Effective Allergen Control Program\nMicrobial Sampling Programs\n\nCertification\nIndividuals that complete the course will receive a certificate indicating they are a HACCP trained individual and their name will be added to a registry of HACCP trained individuals that is maintained by the International Meat & Poultry HACCP Alliance. \nMeals/Social Events\nBreaks: A light continental breakfast\, break items\, lunches\, and refreshments will be provided on both days. \nCourse Location and Transportation:\nThe Basic HACCP Short Course will be held at the University of Wisconsin – Madison Meat Science & Animal Biologics Discovery (MSABD) building\, located at 1933 Observatory Drive\, Madison\, WI 53706. \nNearby parking is available in Lot 67 (2002 Linden Drive) or Lot 36 (1645 Observatory Drive). Rates are $1 per 30 minutes for the first 3 hours\, and $1/hour thereafter. The maximum rate for the day is $15. \nFor additional information about parking\, visit this map which shows the location of the Meat Science & Animal Biologics Discovery building. \nRegistration|\nThe registration fee is $500 per person and includes course materials & handouts\, break items\, lunches\, and refreshments. \nLodging\, parking\, and other meals are not included. \nEnrollment for this short course is limited to 60 participants to ensure every participant has an excellent opportunity to learn and have their questions answered. \n*Registration for this class will open closer to the event date* \nPreferred Hotel\nDoubleTree Hotel\n(0.8 miles from MSABD)\n525 West Johnson Street\nMadison\, WI\nPhone: (608) 251-5511 \nOnline Booking Link to receive a rate of $159/night\nRoom block with the special group rate will be in place until Monday\, August 1\, 2022. \nCourse and Registration Questions:\nIf you have questions regarding registration or otherwise\, please contact Jesse Brookstein at 608-263-4891 or email brookstein@wisc.edu.
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/basic-haccp-training-for-meat-poultry-processors/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20220531T080000
DTEND;TZID=America/Chicago:20220602T120000
DTSTAMP:20260423T193626
CREATED:20220304T163451Z
LAST-MODIFIED:20230606T172422Z
UID:3274-1653984000-1654171200@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:Meat Snacks Short Course
DESCRIPTION:5/31/22 – 6/2/22: Meat Snacks Short Course\n\n\n\nMeat Snacks Short Course \nDate: May 31\, 2022 at 8:00 am to June 2\, 2022 until 12:00 pm \nRegister Online \nAbout the Wisconsin Meat Processing School\nThis 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. \nTo facilitate a stronger understanding of topics discussed\, laboratory demonstrations will be held in the state-of-the-art Meat Science & Animal Biologics Discovery building to reinforce important concepts discussed in the classroom. Processors from every level of experience can benefit from this program with content focused on those interested in or currently involved in the meat snack industry. \nWith the enrollment in this short course is limited to 60 participants\, you will have ample opportunity to have your questions answered directly by the speakers and staff. \nTopics Covered \n\nBasic Meat Science\nNon-meat Ingredients\nRaw Material Selection\nMeat Microbiology\nJerky & Whole Muscle Manufacturing Procedures\nJerky & Whole Muscle Food Safety & Labeling\nMeat Snack (stick & bar) Manufacturing Procedures\nJerky Manufacturing (demonstration)\nStick & Bar Manufacturing Equipment Technologies\nStarter Cultures and Acidulants\nCasings\nStick and Bar Labeling & Food Safety\nThermal Processing\nDrying Technologies\nMeat Snack Nutrition\, Marketing and Shelf-Life\nClassification of Meat Snacks\n\nMeals/Social Events\nBreaks: A light continental breakfast\, break items\, and refreshments will be provided all three days.  Lunches: will be provided on Tuesday and Wednesday.\nEvening Receptions: hosted bar and appetizers on Tuesday evening at the DoubleTree Hotel \nCourse Location and Transportation:\nThe Meat Snacks Short Course will be held at the University of Wisconsin – Madison Meat Science & Animal Biologics Discovery (MSABD) building\, located at 1933 Observatory Drive\, Madison\, WI 53706. \nA shuttle service will be provided from the DoubleTree Hotel to the MSABD building each day. If you will be staying at a hotel other than the DoubleTree\, it will be your responsibility to meet the shuttle departing from the DoubleTree each morning. \nIn addition to the shuttle\, nearby parking is also available in Lot 67 (2002 Linden Drive) or Lot 36 (1645 Observatory Drive). Rates are $1 per 30 minutes for the first 3 hours\, and $1/hour thereafter. The maximum rate for the day is $15. \nFor additional information about parking\, visit this map which shows the location of the Meat Science & Animal Biologics Discovery building. \nRegistration\nThe registration fee is $1150 per person and includes course materials & handouts\, breaks & lunches\, refreshments\, the Tuesday evening reception\, and local transportation between the DoubleTree hotel and the MSABD building. \nLodging\, parking\, and other meals are not included. \nRegister Online \nPreferred Hotel\nDoubleTree Hotel\n(0.8 miles from MSABD)\n525 West Johnson Street\nMadison\, WI\nPhone: (608) 251-5511 \nOnline Booking Link to receive rate of $149/night\nRoom block with the special group rate will be in place until Tuesday\, May 10th\, 2022. \nCourse and Registration Questions:\nIf you have questions regarding registration or otherwise\, please contact Jesse Brookstein at 608-263-4891 or email brookstein@wisc.edu.
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/meat-snacks-short-course/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20220323T080000
DTEND;TZID=America/Chicago:20220324T160000
DTSTAMP:20260423T193626
CREATED:20220304T165657Z
LAST-MODIFIED:20230606T171955Z
UID:3288-1648022400-1648137600@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:Wisconsin Meat Processing School
DESCRIPTION:Wisconsin Meat Processing School\n\n\n\nWisconsin Meat Processing School \nDates: March 23\, 2022 at 8:00 am to March 24\, 2022 until 4:00 pm \nWe have reached our maximum number of participants for this class\, therefore registration is CLOSED at this time.\nPlease contact Jesse Brookstein at 608-263-4891 or brookstein@wisc.edu with any questions. \nAbout the Wisconsin Meat Processing School\nParticipants 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 will 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. However\, processors from every level of experience can benefit from this program. Instruction will include several processing demonstrations and product evaluations. \nTopics Covered \n\nBasic meat science\nNon-meat ingredients\nSausage casings\nOverview of fresh sausage (including a manufacturing demonstration)\nOverview of emulsified sausage (including a manufacturing demonstration)\nOverview of cooked sausage (including a manufacturing demonstration)\nOverview of dry and semi-dry sausage (including a manufacturing demonstration)\nMeat microbiology and product shelf life\nPathogens of concern and effective control methods\nCooking and smoking\nMeat plant sanitation\nHam and bacon processing (including a manufacturing demonstration)\nArtisanal meat processing\n\nMeals/Social Events\nA light continental breakfast\, break items\, lunch\, and refreshments will be provided both days. Tuesday evening will feature the best “wurst“ dinner you’ll ever have\, showcasing a variety of specialty “old world” meat products at the Essen Haus authentic German restaurant in Madison. Thursday’s lunch will feature the products from Wednesday’s manufacturing demonstrations. \nCourse Location and Transportation:\nThe Wisconsin Meat Processing School will be held at the University of Wisconsin – Madison Meat Science & Animal Biologics Discovery (MSABD) building\, located at 1933 Observatory Drive\, Madison\, WI 53706. \nA shuttle service will be provided from the DoubleTree Hotel to the MSABD building at 7:30 am each day. If you will be staying at a hotel other than the DoubleTree\, it will be your responsibility to meet the shuttle departing from the DoubleTree each morning at 7:30 am \nIn addition to the shuttle\, nearby parking is also available in Lot 67 (2002 Linden Drive) or Lot 36 (1645 Observatory Drive). Rates are $1 per 30 minutes for the first 3 hours\, and $1/hour thereafter. The maximum rate for the day is $15. \nFor additional information about parking\, visit this map which shows the location of the Meat Science & Animal Biologics Discovery building. \nRegistration\nThe registration fee is $450 per person and includes course materials & handouts\, breaks & lunches\, Wednesday evening dinner\, refreshments\, and local transportation between the DoubleTree Hotel and the MSABD building. \nEnrollment for this short course is limited to 45 participants to ensure every participant has an excellent opportunity to learn and have their questions answered. \nLodging\, parking\, and other meals are not included. \nRegistration deadline is March 11\, 2022 — Registration is CLOSED at this time. \nPreferred Hotel\nDoubleTree Hotel\n(0.8 miles from MSABD)\n525 West Johnson Street\nMadison\, WI\nPhone: (608) 251-5511 \nOnline Booking Link to receive rate of $149/night\nRoom block with the special group rate will be in place until Friday\, March 11\, 2022. \nChange in Plans:\nIf you need to cancel\, contact Jesse Brookstein at 608-263-4891 or brookstein@wisc.edu before March 11\, 2022 to send a substitute or receive a refund minus a $50 processing fee. If you fail to cancel\, no refund will be granted. \nCourse and Registration Questions:\nIf you have questions regarding registration or otherwise\, please contact Jesse Brookstein at 608-263-4891 or email brookstein@wisc.edu.
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/wisconsin-meat-processing-school/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20220221
DTEND;VALUE=DATE:20220225
DTSTAMP:20260423T193626
CREATED:20220203T222409Z
LAST-MODIFIED:20230606T171744Z
UID:2914-1645466400-1645725599@meatsciences.qa.webhosting.cals.wisc.edu
SUMMARY:SALUMI 101 (Closed for 2022)
DESCRIPTION:February 22-24\, 2022 \nSALUMI 101 is a three-day\, hands-on educational opportunity to learn about the production of safe and high quality artisan-style meats. \nParticipants will have the chance to interact with industry and university professionals that specialize in this area of meat science. The class will be receiving instruction on and get involved with the crafting of various artisan products. \nSALUMI 101 is sponsored by the American Meat Science Association\, North Carolina State University\, California State University-Fresno\, Pennsylvania State University\, and the University of Wisconsin-Madison. \nClick HERE to Register Online \nWho should attend SALUMI 101?\nAnyone with a passion for learning more about the art and science of crafting high quality artisan meat products will benefit from attending SALUMI 101. \nRegistration Fees:\n$950 for AMSA\, AAMP\, NAMI\, SEMA \,and SMA members\n$1150 for Non-Members\n \nRegistration Timelines:\nEarly registration ended on Oct 06\, 2021\nRegular registration started on Oct 07\, 2021 and ends on Feb 19\, 2022\nLate registration starts on Feb 20\, 2022 \nClass Size:\nEnrollment for this short course is limited to 30 participants to ensure every participant has an excellent opportunity to learn and have their questions answered. \nCourse Location and Parking:\nSALUMI 101 will be held at the University of Wisconsin-Madison Meat Science & Animal Biologics Discovery building\, located at 1933 Observatory Drive\, Madison\, WI 53706. \nNearby parking is available in Lot 67 (2002 Linden Drive) or Lot 36 (1645 Observatory Drive).  Rates vary by time. \nFor additional information about parking\, visit this map which shows the location of the Meat Science & Animal Biologics Discovery building. \nHotels: \nDoubleTree Hotel by Hilton (conference hotel)\n(1.7 miles from MSABD)\n525 W Johnson Street\nMadison\, WI\nPh: (608) 251-5511\nwww.doubletree3.hilton.com \nRate: $129.00 plus tax (Group Code “SAL”)\nCut-Off: February 7\, 2022\nClick here to book your room! \nBest Western Plus Inntowner\n(0.8 miles from MSABD)\n2424 University Ave.\nMadison\, WI\nPh: (608) 233-8778\nwww.inntowner.com \nHampton Inn & Suites / Downtown\n(1.7 miles from MSABD)\n440 W Johnson Street\nMadison\, WI\nPh: (608) 255-0360\nwww.hamptoninn3.hilton.com \nClick HERE to Register Online
URL:https://meatsciences.qa.webhosting.cals.wisc.edu/event/salumi-101/
LOCATION:WI
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