Short Course Photos

Some images from past short courses.

Sausage Processing Short Course
Sausage Processing Short Course

The Sausage Processing Short Course is a two-and-a-half-day, hands-on course that focuses on sausage products.

Photo Archive

April 2007
April 2006
January 2005

 

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Thermal Processing of Ready-to-Eat Meat Products Short Course
Thermal Processing of Ready-to-Eat Meat Products Short Course

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. 

Photo Archive

April 2012
February 2008
March 2005
Group Photos

 

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Introductory HACCP Training Short Course
Introductory HACCP Training Short Course

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. 

Photo Archive

September 2012
June 2012
December 2011
August 2011
June 2011
December 2010
December 2009
July 2009
June 2008
January 2008
September 2007
May 2007
June 2006

 

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Labeling Short Course
Labeling Short Course

The Meat and Poultry Labelling Short Course is a two-day course, which deals with the regulatory issues related to labeling meat products, under USDA FSIS or Ohio Department of Agriculture’s Meat Inspection.

Photo Archive

March 2012
March 2011
April 2009
December 2007

 

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