Training

FRI Workshops

Workshops, short-courses and symposia are held annually to provide training for personnel in the food industry and regulatory agencies.

Jul 17, 2012 "Food Safety & Meat Microbiology School"

Description: Topics will include microbiology, sanitation programs, facility design, thermal processing and ingredients/new technologies, to name a few. Demonstrations and microbiology lab exercises.
Dates: July 17-19, 2012. View UW-Madison Workshops, "Animal Sciences" link (below).
Coordinators: Jeff Sindelar, Extension Meat Specialist; Kathy Glass, FRI Associate Director; Andrew Milkowski, Adjunct Prof., Meat Science.
Location: UW Meat Science Laboratory and Microbial Sciences building, University of Wisconsin-Madison
Registration link
Download Brochure

Wisconsin Center for Dairy Research: HACCP, cleaning and sanitation, pasteurization, cheese and dairy chemistry
UW-Extension: training in acidified foods;
Better Process Control School for thermally retorted low acid canned foods, March 5-8, 2012
Animal Sciences: basic HACCP training for meat and meat processors;
Food Safety & Meat Microbiology School, Madison, WI, July 17-19, 2012 (Brochure)

June 9, 2011 WAFP Spring Workshop:
“The Food Safety Modernization Act Explored—Impacts to Your Business” (archived presentations).
Presenters included FRI Associate Director Kathleen Glass and FRI Affiliated Faculty Steve Ingham (Wis DATCP) and Barbara Ingham (Food Science, UW-Madison)