Department of Community Sustainability

School of Planning, Design and Construction

Beef

Center for Regional Food Systems

Clear

  • Beef Cattle Ultrasound Program

    MSU Extension has invested in ultrasound scanning technology in central Michigan. Breeders can scan yearling bulls and heifers for carcass traits and have this information included in National Cattle Evaluation ultrasound EPDs.

  • Codex Alimentarius - The Food Code

    This course provides a thorough understanding of the organization of Codex Alimentarius, why Codex matters, the key documents, the nature and operation of the various committees, the standards, the interaction WHO, WTO, and the importance of Codex Alimentarius in world trade and global food law.

  • Food Laws and Regulations in China

    This course is designed for food industry professionals who need a practical background in China's food law. The course covers China’s diversity, the food regulation culture, the goals food regulation, the organization of government and the lawmaking process, risk assessment, the regulation of food processing, food labeling and advertising, permitted claims, food additives, pesticides, genetically modified food, organic food, import/export law and tariffs, and food product liability.

  • Food Laws and Regulations in Latin America

    This course is designed to introduce food industry professionals and university level students to food law and regulation as it is currently practiced in Latin America.  Perspectives from regulatory, commercial and consumer interests will be taken into account.   The events taking place in Latin America in food law and regulation will be linked, when appropriate, to the broader movements underway in other regions and on an international basis. Knowledge, information, and experience gained through this course will give the student a better understanding of the issues involved in the regulation of foods and food products in Latin America.

  • Food Laws and Regulations in the European Union

    The Food Laws and Regulations in the European Union course is designed for attorneys, food science professionals, regulators, HACCP, ISO-9000 and ISO-22000 consultants and certification officials, and industry professionals who must maintain certification requirements. It provides students with an overview of the systems of food regulation practiced in the European Union.

  • Food Laws and Regulations in the United States

    This course covers the law regulating the manufacture, distribution, and sale of food products in the United States. Topics include the regulation of labeling, food additives, dietary supplements, genetic modification, HACCP, civil and criminal liability for defective products, inspections, importation, inspections, enforcement, and many other issues of concern in the regulation of food in the United States. The course is designed to give the student a better understanding of the issues involved in the regulation of foods and a general understanding of the full scope of food regulation in the United States.

  • Food Safety Training for Food Service Workers

    Food Safety Training for Food Service Workers is a free online program offered through the Kent County Health Department and MSU Extension. The training informs and educates food establishment employees about the five risk factors that contribute most to foodborne illness. This basic food safety training covers personal hygiene and health, cooking temperatures, holding temperatures and cleaning of food contact surfaces.

  • Global Animal Health, Food Safety, and International Trade

    This course will provide students with an overview of rapidly changing global animal health patterns, food safety and subsequent modifications in world trade. The interrelationship of animal agriculture with food industries, national infrastructure, disease diagnostics, animal and human pandemics, political systems, and global trade will be investigated during the semester.

  • HACCP Overview for Employees in Meat and Poultry Establishments

    This training is for employees working in meat and poultry establishments that are responsible for monitoring activities. It provides an overview of meat and poultry inspection and the components of a HACCP plan.

  • HACCP Overview for Employees in Meat and Poultry Establishments

    This training is for employees working in meat and poultry establishments that are responsible for monitoring activities. It provides an overview of meat and poultry inspection and the components of a HACCP plan. Participants will learn what biological, chemical, and physical hazards are, the elements of a hazard analysis, examples of critical limits and important monitoring requirements. There are interactive knowledge checks throughout the training and once finished a certificate of completion is issued for the participant. This certificate can serve as documentation of needed training for regulatory or third-party audit purposes.

  • HRT 405: Sustainable Practices for Horticultural Food Crop Production

    Effects of horticultural practices on ecosystem services, integrated efficiency across perennial and annual food crop production systems. Impact of crops on the land and biodiversity. Management decision-making. Global forces impacting sustainability.

  • International Food Laws and Regulations

    This course surveys the food laws and regulations of a variety of countries and regions. After an overview of general concepts in global food regulation and the international food safety agencies, the course compares and contrasts the similarities and differences in food law and regulations around the world. This course gives the student a better understanding of the issues involved in the regulation of foods and food products on a national and global level.