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

February 22-24: Joint Illinois Association of Meat Processors/Indiana Meat Packers & Processors Association – Embassy Suites, Plainfield, IN

February 23-25: California Association of Meat Processors – UC-Davis, Davis, CA

March 1-2: Michigan Meat Association – Lansing Crowne Plaza West, East Lansing, MI

March 1-3: Missouri Association of Meat Processors – Holiday Inn Executive Center, Columbia, MO

March 14-16: Minnesota Association of Meat Processors – River's Edge Convention Center, St. Cloud, MN

March 14-16: Northwest Meat Processors Association – Linn County Convention Center, Albany, OR

March 15-16: Nebraska Association of Meat Processors – The Graduate, Lincoln, NE

April 4-6:  South Dakota Association of Meat Processors – Rapid City, SD

April 11-14: Wisconsin Association of Meat Processors – Marriott Madison West-Middleton, Madison, WI

April 19-20: Kentucky Association of Meat Processors Campbell House Hotel, Lexington, KY

April 25-28: Montana Meat Processors Association — Lewis and Clark Fairgrounds, Helena, MT

April 26-27: Kansas Meat Processors Association — Four Points by Sheraton, Manhattan, KS

May 2-4: North Dakota Association of Meat Processors — Ramada Bismarck, Bismarck, SD

May 9-12: Pennsylvania Association of Meat Processors  The Penn Stater Conference Center, State College, PA

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



2024 Industry Events

February 22: Webinar: "NMPAN's Ask Me Anything" with Chris Fuller, Fuller Consulting, 12:00 PM Eastern Time
This month, ask Chris Fuller, plant operations and facility design pro, all of your pressing questions about: Sourcing equipment (which vendors do you trust?); Preventative Maintenance Programs; Bottlenecks in your plant; and assessing risk and what program is right for you and so much more.

February 27-29: Meat Snacks Short Course, University of Wisconsin-Madison

This 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.

February 29-March 1: Building a Robust Systematic Approach WorkshopUniversity of Wisconsin-River Falls, WI
Create a humane handling plan that is specific to your establishment.

March 5: Webinar, "The History, Art & Science of Fermented Sausage," IDDBA Webinar Series
In this webinar, we will learn about the history of these products, the science and technology used to produce them, and the unique knowledge and skills, learned or passed along through experience, that are needed to make them successfully.

March 7-8: Building a Robust Systematic Approach WorkshopUniversity of Wisconsin-River Falls, WI
Create a humane handling plan that is specific to your establishment.

March 14-15: Building a Robust Systematic Approach WorkshopUniversity of Wisconsin-River Falls, WI
Create a humane handling plan that is specific to your establishment.


March 21:  Webinar, "Harnessing Point of Sale Data for a Successful Farmers Market Season," Chop Local
Matt LeRoux with Cornell UNiversity will share results from a multi-year study focused on how Point of Sale data can help you increase profits.

March 26-28: HACCP Workshop, Iowa State University, Ames, IA
The course is designed to review the philosophy and principles of the Hazard Analysis and Critical Control Point system and to discuss how to implement HACCP in plants.

April 4-5: Effective and Humane Restraint and Stunning, University of Wisconsin-River Falls, WI
Train in a comfortable, hands-on environment designed for plants of all sizes. Topics include Maintenance of captive bolt and electrical stunners; placements for captive bolt using realistic models; humane handling and restrains using live cattle and pigs; and tools and techniques for common animal handling challenges.

April 9: Webinar, "Leveraging AI for Your D2C Meat Business," Chop Local
This webinar will cover the do's and don'ts of artificial intelligence, discuss the benefits it can provide, and demonstrate real-life examples of how you can apply AI in your business.

April 11-12: Effective and Humane Restraint and Stunning, University of Wisconsin-River Falls, WI
Train in a comfortable, hands-on environment designed for plants of all sizes. Topics include Maintenance of captive bolt and electrical stunners; placements for captive bolt using realistic models; humane handling and restrains using live cattle and pigs; and tools and techniques for common animal handling challenges.


April 18-19: Effective and Humane Restraint and Stunning, University of Wisconsin-River Falls, WI
Train in a comfortable, hands-on environment designed for plants of all sizes. Topics include Maintenance of captive bolt and electrical stunners; placements for captive bolt using realistic models; humane handling and restrains using live cattle and pigs; and tools and techniques for common animal handling challenges.

April 29-30: Meat Cutter Training Course, Michigan State University Extension, East Lansing, MI
Participants will learn proper personal protective equipment to wear during meat processing and knife skills. Learn where beef and pork cuts originate from on carcasses and use your knife skills to break down pork and beef carcasses into various primal, subprimal and retail cuts.

May 2-3: Building a Robust Systematic Approach WorkshopUniversity of Wisconsin-River Falls, WI
Create a humane handling plan that is specific to your establishment.

May 6-9: Food Safety Summit, Donald E. Stephens Convention Center, Rosemont, IL

The Food Safety Summit’s Educational Advisory Board (EAB) analyzes the latest trends, innovations, emerging threats, and more to make a highly productive educational program.

May 13-14: Meat Cutter Training Course, Michigan State University Extension, East Lansing, MI
Participants will learn proper personal protective equipment to wear during meat processing and knife skills. Learn where beef and pork cuts originate from on carcasses and use your knife skills to break down pork and beef carcasses into various primal, subprimal and retail cuts.

May 21-23: HACCP Plan Development for Food Processors (Live, Instructor-Led Online Course), Rutgers University
Learn to write an effective HACCP plan by doing it! Our HACCP expert will guide you through the process step-by-step so you can help your facility avoid the liability associated with contaminated food products. You'll also review examples of real HACCP plans and learn why they fail, so you can make sure your plan succeeds.

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

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.