Good Manufacturing Practices

Information on commercial food processing and good manufacturing practices, including courses in hazard analysis critical control point (HACCP), food safety and sanitation for food manufacturers, and preventive controls for human food. Also covers specific education for dairy food processors.

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Advanced HACCP
Advanced HACCP - Workshops Workshops
Advanced course in HACCP taught by certified instructors with extensive experience in food safety training. More
Traditional Italian Processed Meats Workshop
Traditional Italian Processed Meats Workshop - Workshops Workshops
Get hands-on experience and scientific theory combining old-world artisanal methods with modern food safety technology for manufacturing Italian processed meats. More
Determining Fat Content in Meat
Determining Fat Content in Meat - Videos Videos

Determining Fat Content in Meat

Jonathan A. Campbell, Ph.D.


This instructional video demonstrates two rapid methods to determine fat content of ground meat products. More
Analyzing Salt Content
Analyzing Salt Content - Videos Videos

Analyzing Salt Content

Jonathan A. Campbell, Ph.D.


In this video we will discuss a rapid measurement tool for how to analyze the salt content of various processed meat items. More
Figure 1. Scanning electron micrograph of the bacterium Listeria monocytogenes. Magnification 3000X.
Control of Listeria monocytogenes in Meat and Poultry - Articles Articles
Learn how to reduce the risk of Listeria monocytogenes in ready to eat meat & poultry products and in small meat & poultry establishments. More