MSU Extension 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

• Feb 2

  Hazard Analysis and Critical Control Point (HACCP) Training

  February 2, 2021 – February 4, 2021

  This workshop is a certificate training course accredited by the International HACCP Alliance.

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  Jeannine Schweihofer, PhD

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

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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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  Microwave Recipes

  Recipes from the Nutrition presentation of Home Alone - Session Three

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  HACCP: Keeping consumers of smoked fish safe

  Published on May 28, 2015
  

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

  Published on October 3, 2016
  

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

  Published on October 4, 2013
  

• Building a HACCP team

  Published on March 2, 2020
  

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

  Published on January 18, 2012
  

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  Seafood Alliance HACCP training course to be held in December

  Published on October 5, 2015
  

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

  Published on November 15, 2013
  

• AFDO/Seafood Alliance HACCP training course coming in December 2014

  Published on November 10, 2014
  

• What feeds HACCP?

  Published on January 4, 2016
  

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  Considerations for meat processors accepting venison to prevent spreading chronic wasting disease

  Published on September 23, 2020
  

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  Considerations for meat processors cutting venison to prevent spreading chronic wasting disease

  Published on September 4, 2020
  

• The MSU Product Center’s HACCP pilot program was a success, thanks to MDARD

  Published on August 3, 2015
  

• Seafood HACCP course in the Great Lakes help Native American communities increase their business

  Published on December 17, 2013
  

• Use HACCP to reduce risk as a food processor

  Published on September 24, 2012
  

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

  Published on July 3, 2012