State Affiliate & Industry Events


AAMP has numerous state, regional, and provincial associations representing meat and poultry businesses. These affiliated members also have their own individual meetings around the United States. For questions relating to specifically affiliated meetings, please contact the individual association directly here.
 


Meat Industry Short Courses/Webinars

Self-Paced/On-Demand

 
2024 State Affiliate Convention Dates

June 6-9: Southeastern Meat Association — Franklin Marriott Cool Springs, Franklin, TN

June 7-9: Oklahoma-Texas Meat Processors Association — Stillwater, OK

July 12-14: North Carolina Meat Processors Association — Beaufort Hotel, Beaufort, NC



2025+ State Affiliate Convention Dates

February 6-9, 2025: Ohio Association of Meat Processors — Cherry Valley Lodge, Newark, OH

February 20-22, 2025:  Illinois Association of Meat Processors — Keller Convention Center/Holiday Inn, Effingham, IL

March 6-9, 2025: Michigan Meat Association — Location TBA

March 13-15, 2025: Minnesota Association of Meat Processors — River’s Edge Convention Center, St. Cloud, MN

March 20-22, 2025: Joint Indiana Meat Packers & Processors Association/Kentucky Association of Meat Processors — Evansville, IN

March 27-29, 2025: Northwest Meat Processors Association — Yakima Convention Center, Yakima, WA

March 27-29, 2025: Nebraska Association of Meat Processors — Younes Convention Center South, Kearney, NE

April 3-5: South Dakota Association of Meat Processors — Denny Sanford Premier Center, Sioux Falls, SD

April 10-13, 2025: Wisconsin Association of Meat Processors — Madison Marriott West, Middleton, WI

April 17-19, 2025: 2025 Hands Across the Rockies Meat Processors Convention — Location TBA

April 25-27: Kansas Meat Processors Association — DoubleTree Hotel Wichita Airport, Wichita, KS


February 26-28, 2026: Illinois Association of Meat Processors — Crowne Plaza, Springfield, IL

March 5-8, 2026: Michigan Meat Association — Location TBA

March 19-21, 2026: Nebraska Association of Meat Processors — Lincoln, NE

March 19-21, 2026: Minnesota Association of Meat Processors — River’s Edge Convention Center, St. Cloud, MN

April 9-12, 2026: Wisconsin Association of Meat Processors — Madison Marriott West, Middleton, WI


March 11-14, 2027: Michigan Meat Association — Location TBA

March 18-20, 2027: Minnesota Association of Meat Processors — River’s Edge Convention Center, St. Cloud, MN

March 19-21, 2027: Nebraska Association of Meat Processors — Younes Convention Center South, Kearney, NE



March 9-12, 2028: Michigan Meat Association — Location TBA


2024 Industry Events

May 29-30: Basic HACCP for Meat & Poultry Short Course, University of Wisconsin-Madison, Madison, WI
The 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.

June 11-12: HACCP Certificate Training, Okemos, MI
The 2024 HACCP certificate trainings are led by a team of Michigan State University specialists. Register early as enrollment is limited to 18 participants per session.

June 10: The Offal Party: Pet Food Edition, Colorado State University, Denver, CO
The Offal Party: Pet Food Edition is an event that will give guests an opportunity to learn how to build or supply your pet food brand with sustainability in mind, and regulatory requirements you need to be aware of so you can be set up for success.


June 16-19: Reciprocal Meat Conference, hosted by American Meat Science Association, Oklahoma City, OK

June 17-18: Sensory Evaluation, Rutgers University, New Brunswick, NJ
The sensory quality of food is the most critical factor influencing its success in the marketplace. Increase the chances of your product’s success by taking this two-day course and learning the science behind food aroma, taste, color, and texture.

June 25-27: Practical Food Microbiology, Rutgers University, New Brunswick, NJ
If you develop, process, distribute, or sell food for a living, it is crucial to have an understanding of the following food microbiology topics: Which pathogens are most likely to cause trouble; When and why they threaten product and customer safety; and how to best manage and control the risks posed by these organisms.

July 15-19: Sausage & Processed Meats Short Course, Iowa State University, Ames, IA
The course will cover fresh sausage, cooked sausage and dry and semi-dry sausage in addition to sectioned and formed cured meats and whole muscle precooked meats. The course will use a hands-on approach to meat process­ing. Under the supervision of an instructor, participants will be divided into teams and have the opportunity to formulate and manufacture a processed meat product.

September 17-19: HACCP Certificate Training, Michigan State University, Online via Zoom
The 2024 HACCP certificate trainings are led by a team of Michigan State University specialists. Register early as enrollment is limited to 18 participants per session.