Course discusses principles of HACCP, development of HACCP plans and programs and implementation including new USDA, FSIS regulations for meat and poultry establishments.
This 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.
The American Lamb Board seeks applications from industry groups interested in hosting educational workshops or field days targeting emerging sheep producers.
Four broiler-focused modules are live now, with plans for turkey and laying-hen training modules to be added in 2024 and translations into other languages scheduled for 2025.
The Business of Meat is designed to equip individuals with knowledge and skills that will enhance their confidence and capabilities in business aspects of the meat industry.