Meetings and Conventions
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2010 Tips and Tricks Meetings
The University of Wisconsin Meat Science Extension, the Meat Safety and Inspection Bureau of the Wisconsin DATCP, and the Wisconsin Association of Meat Processors are co-sponsoring seminars to discuss tips, tricks and technologies available to 1) strengthen your HACCP system and 2) make your Food Safety program more user friendly and efficient. Topics at the seminar will include:
- -Reevaluating Critical Aspects of Your HACCP Plans -
- Developing Effective SOPs and SSOPs that are Useful -
- Determining if You Have an Effective Sanitation Program? -
- The Impact Sanitation has on Safety, Quality & Much More -
- Technologies Available to Make Your Life Easier and How to Incorporate them into your HACCP Program (including demonstrations of how to use pH meters, water activity meters, data loggers)
Click Here for all the details, dates and registration form
2010 Wisconsin 2-day meat processing School
Basic training in sausage-making and meat curing principles for the commercial meat processor. Participants will learn the practical science and art of sausage-making and meat curing from a team of university instructors, supplier specialists, and award-winning “wurstmachers." Instructors teach the principles of meat-processing at a basic, applied level and information is aimed at operators who have small to moderate amounts of meat curing and sausage-making experience. However, processors from every level of experience can benefit from this program. Instruction will include processing demonstrations and product evaluations.
Click Here for all the details, dates and registration form
2010 WAMP Convention and Product Show - April 9 -11, 2010
The Annual WAMP convention is held in Madison Wisconsin every spring. In 2010 it will be held April 9-11 at the Marriott West Hotel in Middleton It is an opportunity to meat processors from across the state to get together and share thoughts, ideas and an enjoyable Weekend with Friends. The Convention features speakers on a wide variety of current topics, the Wisconsin Product Show and a extensive Trade show display of Meat industry vendors.
The Wisconsin Meat Product Competition is the largest of its kind in the United States. Meat Processing plants and Meat Markets from Throughout the state enter over 900 products into 35 categories, including summer sausage, bratwurst, ham, bacon, smoked poultry and many other types of meats. Over 40 judges including food scientists, out of state meat processors and other food industry professionals are required to effectively evaluate the many products during a marathon session on the Saturday of the convention. Each product is scored for external appearance, eye appeal, internal appearance and aroma and taste, using a scale of 1000 points.
The size of this product show and the quality of its entries demonstrates the important role that the sausage and processed meats play in Wisconsin’s Meat industry and among the states consumers. The state ranks third in the nation in total sausage production, and is well known around the U.S. for the quality of its meat products.
- Click Here for Processor registration information
- Click Here for Product Show egistrtion Form
- Click Here for Product Show Rules and Entry Guidelines
- Click Here for Vendor / Supplier Participation Information