| Event Calendar - Workshops
AAMP sponsors and conducts hands-on educational programs in various parts of the United States. These seminars and workshops are geared to small and medium-sized meat and poultry plants. They give firm operators, suppliers and others instructions about how to cope with new food safety regulations, as well as ideas about how to manufacture new products, new technology and new ideas for managing their businesses. As always, AAMP's seminars are the highest quality and least expensive around! AAMP also advertises workshops held by other associations, universities, and businesses that can potentially benefit the meat industry.
Food Safety Seminars & Workshops
Contacts:
- ABC Research Corporation - (352) 372-0436
- Advanced Food Safety Solutions - (773) 568-7880, www.advancedfoodsafetysolutions.com
- AIB International - (800) 242-2534, www.aibonline.org
- Alberta Food Processors Association - (403) 201-3657
- American Meat Institute Foundation - (703) 841-2400
- American Meat Science Association - www.meatscience.org
- University of Arkansas - (479) 575-2211
- California State University - (559)278-8321
- University of California-Davis - (530) 757-8896, www.extension.ucdavis.edu/ag
- Cal Poly State University - (805) 756-2254
- Clemson University - (846) 656-3688
- Colorado State University - (970) 491-5226
- University of Connecticut - (860) 486-2542
- Delaware Valley College - (215) 489-4840
- University of Florida - (352) 392-7528, http://conference.ifas.ufl.edu/haccp/index.htm
- Florida A & M University - (850) 599-3546
- Food Products Association - (202) 639-5908
- Food ProTech - (866) 865-0761
- Food Safety Net Services - (888) 525-9788 ext. 239
- Food Seminars International - (215-465-SAFE), www.FoodSeminarsInternational.com
- Foster Farms - (360) 575-4920
- University of Georgia - (706) 542-2574
- Grocery Manufacturers Association - (202) 637-4806
- HACCP Consulting Group, L.L.C. - (703) 385-1989
- University of Idaho - (208) 364-4937
- University of Illinois - (217) 244-4488
- Intertek - gloria.castaneda@intertek.com
- Iowa State University-(515) 294-9279 or (website)
- Kansas State University - (785) 821-1246, http://haccp.unl.edu
- University of Kentucky - (606) 257-7550
- Louisiana State University - (225) 578-5207
- University of Maryland - (410) 651-9111
- Michigan State University - (517) 355-8453
- Minnesota Extension Service and AURI - (507) 537-7440
- University of Missouri - (888) 688-4346,
http://haccp.unl.edu
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For further accredited HACCP Programs, contact the
International HACCP Alliance (website)
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PORK 101 attendees will learn about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at the university. A hands-on course, it’s designed to give people the opportunity to participate in the selection, evaluation and fabrication of pork carcasses. They will also prepare and sample products from pork carcasses including pumped loins, bacon, hams and sausage.
For more information regarding this course, click here. |
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USDA/FSIS Small and Very Small Plant Outreach
USDA/FSIS has numerous resources available to assist very small and small volume meat processors. They also hold seminars on specific food safety and regulation topics throughout the year.
Pennsylvania Food Code Certification Program
The Pennsylvania Food Safety Certification Program is a 15-hour home study course developed by the American Association of Meat Processors.
Early registration for the upcoming Student Leadership Conference ‘Sharpening Your Job Skills’ ends January 27th. Currently registration is $100 per member. After January 27th, registration will increase to $125 per member. To register or to find out more information about the conference, please visit at http://www.meatscience.org/page.aspx?id=7213.
This year’s conference will be held on April 30th in Dallas, TX prior to the the American Meat Institute Exposition. The AMI Exposition will be held in conjunction with is co-locating with the FMI 2012 Show, UFPA’s United Fresh and the U.S. Food Showcase. The 2012 Student Leadership Conference is co-sponsored by the AMSA Student Membership, AMSA Educational Foundation, and the American Meat Institute.
The theme for this year’s conference is “From graduation to the daily grind, everything you need to know”. The conference is designed to help answer challenging job questions, such as the differences between jobs within the industry, salary, interviews, and first year expectations.
Featured speakers include:
- Donnie Smith, President and CEO, Tyson Foods Inc.
- Deidrea Mabry, American Meat Science Association
- Brad Morgan, Pfizer Animal Health
- Laura Fenton, Advance Pierre Foods
- Chad Anderson, Momentum Three Inc.
- Jackie Eager, Food Safety Net Services
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