Short Course Photos
Some images from past short courses.
The Thermal Processing of Ready-to-Eat Meat Products Short Course is a three-day course offered annually in March. This course covers all of the technical and regulatory aspects of cooking, chilling and post-package handling of ready-to-eat meat products, presented by industry, regulatory and academic experts.
Curriculum has been developed for meat and poultry processors, egg processors and food service operations. This course is conducted as needed, based upon demand from the industry, and could be done for individual companies, with a minimum of 25 participants. Training is assisted by Ohio Department of Agriculture, Division of Meat Inspection training personnel and industry consultants.