MSU Extension Commercial Food Safety

Showing results for content tagged 'commercial food safety'. Search instead for the keyword 'commercial food safety'.

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  Commercial Food Safety

  Food safety is critical for food producers, processors, distributors and restaurateurs to produce safe and wholesome food. MSU Extension offers several resources, trainings and certifications related to food safety for individuals in the food industry.

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  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.

• Mar 23

  2020-2021 Produce Safety Grower Training Course - March 23, 2021 via Internet

  March 23, 2021 8:30AM – 5:30PM Online

  Produce Safety Alliance (PSA) training about the Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA) Produce Safety Rule and Good Agricultural Practices.

• Apr 14

  Investigating Food with Science

  April 14, 2021 – June 30, 2021 Zoom

  Learn interesting facts about food, where it comes from, the science behind it, and food safety tips with a fun, kid-friendly recipe or food experiment demonstrated each week

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  Kirk D. Dolan

  Professor
  dolank@msu.edu
  517-353-3333
  

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  Jeannine Schweihofer, PhD

  Senior Meat Quality Extension Educator
  grobbelj@msu.edu
  810-989-6935
  

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  Tina Conklin

  Associate Director, MSU Product Center and Director, Food Processing and Innovation Center
  conkli74@msu.edu
  517-580-3404
  

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  Leslie D. Bourquin

  Professor and Chairperson
  bourqui1@msu.edu
  517-353-3329
  

• Sanitation guidance vary by regulatory agency for small and very small meat and poultry establishments

  Published on November 20, 2019
  Areas of overlap exist among regulatory agencies for facility sanitation guidance in ready-to-eat facilities, but some are more stringent.

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  Sanitizing Surfaces Record Keeping Form

  Published on March 17, 2020
  This is a sample of a form used to keep track of surfaces being sanitized in food processing facilities.

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  Meat Processor Deer/Venison Intake Protocol to Prevent the Spread of Chronic Wasting Disease

  Published on September 1, 2020
  Wear rubber or latex gloves when accepting and handling deer.

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  Meat Processor Deer/Venison Processing Protocol to Prevent the Spread of Chronic Wasting Disease

  Published on November 13, 2018
  Wear rubber or latex gloves when accepting and handling deer and venison. Change gloves between different animals/carcasses.

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  HACCP: Keeping consumers of smoked fish safe

  Published on May 28, 2015
  Learn about the safety training behind the seafood products you eat.

• AIS-HACCP approach reduces risk of spread of AIS in aquaculture and baitfish industries

  Published on January 18, 2012
  Assessment of individual aquaculture and baitfish operations can minimize the risk of spreading AIS and safeguard businesses’ economies.

• Michigan Sea Grant conducting aquaculture AIS-HACCP session at Planning for Aquaculture Business

  Published on July 3, 2012
  Developing a healthy aquaculture operation entails good working knowledge of developing an AIS-HACCP plan to keep fish healthy and your business growing.

• AFDO/Seafood Alliance HACCP Training Course coming in December

  Published on November 5, 2012
  Commercial fish processors are encouraged to register for the next Seafood HACCP Certification course, coordinated by Michigan Sea Grant and the Great Lakes Indian Fish and Wildlife Commission in Brimley, Michigan.

• 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.

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  AIS-HACCP/Aquaculture Biosecurity Workshop to be offered in Clare

  Published on October 2, 2014
  The baitfish and aquaculture industries have been proactive in preventing the spread of AIS through training programs, and implementing HACCP plans that are specific to their industries.

• North Central Regional Aquaculture Center funds project to explore an AIS-HACCP certification

  Published on November 15, 2013
  Assessment of individual aquaculture and baitfish operations can minimize the risk of spreading aquatic invasive species and safeguard their businesses.

• AFDO/Seafood Alliance HACCP Training Course to be held in December in Baraga Michigan

  Published on October 4, 2013
  Commercial fish processors are encouraged to register for the next Seafood HACCP Certification course if they or their staff needs training.

• Use HACCP to reduce risk as a food processor

  Published on September 24, 2012
  HACCP is a systematic plan that will help food processors reduce risk by evaluating hazards and determining ways to control the hazard.