News

Considerations for meat processors cutting venison to prevent the spread of chronic wasting disease

Published on September 20, 2022
Protocol for meat processors to follow when cutting and further processing venison this hunting season.
Considerations for meat processors accepting venison to prevent the spread of chronic wasting disease

Published on September 20, 2022
Protocol for meat processors to follow when accepting venison this hunting season.
Three students earn USDA NIFA predoctoral fellowships

Published on September 24, 2020
Kaitlyn Casulli, Genevieve Hoopes and Natalie Kaiser, doctoral students conducting research with CANR faculty, are among 57 award recipients nationwide.
Pork from ractopamine-fed pigs is safe for consumption

Published on April 17, 2020
Despite recent decisions by some US packers to process only ractopamine-free pigs, it is important to understand that meat products are safe for consumers when ractopamine is used according to label directions.
Building a HACCP team

Published on March 2, 2020
A good HACCP plan consists of more than one person writing something down and filing it in a binder to collect dust on the shelf.
Starting a Licensed Food Business

Published on September 18, 2019
Starting a Licensed Food Business training will help you understand how to turn your food business idea into a successful commercial reality.
Several food fears that influence consumer purchasing decisions

Published on January 3, 2019
GMOs are less of a consumer concern than other aspects of foods.
Humane animal handling and stunning training

Published on December 21, 2018
Hands-on training offered to train harvest employees on proper humane animal handling and stunning.
Extension offers manager level ServSafe certification

Published on October 5, 2016
Michigan requires that each food establishment that sells food to the public have at least one certified food safety manager.
AFDO/Seafood Alliance HACCP Training Course to be held in December

Published on October 3, 2016
All commercial fish processors, staff required to take course if not currently certified.