The training session will take place at the university in
The course reportedly provides a first-hand look at how carcasses are converted into portioned items commonly sold in foodservice, restaurant and retail businesses.
Among the things that attendees will learn include the IMPS/NAMP numbering system, used for trade internationally, purchase specification options, and standards common to the industry; knowledge of meat items as described by IMPS and by NAMP’s Meat Buyer’s Guide; and current trends in the food service industry, new menu ideas and options.
Course presentations will be made primarily by Steve Olson, Meat Marketing Specialist at USDA’s Agricultural Marketing Service (AMS).
For more information about this event, go to http://www.namp.com/namp/Center_of_the_Plate_-_Penn_State.asp?SnID=1993783851.
Source: American Meat Institute