MADISON, WIS. — The University of Wisconsin-Madison (UW) announced a new short course for animal harvest and fabrication under its Meat Science & Animal Biologics Discovery (MSABD) program. The Wisconsin Harvest & Fabrication School will be held Nov. 14-16.
The course takes a higher-level comprehensive approach to understanding animal harvest and fabrication of amenable species like beef, pork, lamb and poultry. Instructors will teach principles, science, regulations and food safety through demonstrations and hands-on group activities. There will also be time for individualized teaching throughout the course, the university noted.
The information will be aimed at operators who have little to moderate amounts of animal harvest and fabrication experience. However, the UW said processors from any experience level can benefit from attending this program.
Topics covered include:
- Humane handling programs
- Live animal handling
- Pre- and post- mortem inspection
- Multi-species harvest demonstrations
- Microbial sampling programs
- Technology and equipment
- Antimicrobial interventions
- HACCP Plans and Food Safety
- Meat Quality
- Chilling systems
- Inspections and regulations
- By-products and variety meats
- Maximizing productivity and yields
- Beef, pork, lamb and poultry fabrication demonstrations
- Propper stunning methods
- Animal Biologics
- OSHA and Employee Safety
The registration form can be found here. Questions regarding registration or otherwise can be directed to Colleen Crummy at colleen.crummy@wisc.edu or Heather Hunt at hbhunt@wisc.edu.
