Implementation Training for the Specialized Retail Meat Processing Variance

Date: May 17, 2016
Time: 9 a.m. - 4 p.m.
Location: Michigan State University, 1310 Anthony Hall, 474 S. Shaw Lane, East Lansing, MI 48824
Contact: Jeannine Schweihofer, grobbelj@anr.msu.edu, (810) 989-6935

Who should attend:

Meat processors and their employees that have or are in the process of obtaining their Variance (Specialized Retail Meat Processing Variance) from MDARD


What attendees will learn:

Tips to manage record keeping requirements with documentation templates; hands-on interaction with devices that may be helpful (i.e. data loggers, thermometer calibration equipment, water activity meter, pH meter, etc.); what inspectors will be looking for on related to Variance compliance in future inspections; sanitation review; labeling and shelf life of product; networking with others that have a Variance. 

Cost: $25 per person 

Agenda

9:00 am           Arrive and Registration

9:15 am           Welcome and Introductions

9:20 am           Update of Variance application status

9:30 am           The food safety plan called a “Variance”

10:20 am         Break

10:35 am         Hands-on equipment demonstration

                                    Data-loggers

                                    pH

                                    Aw

                                    Thermometer calibration

11:35 – 12:00 pm       Opportunity to look at/ try equipment

12:00 – 12:45 pm       Lunch

12:45               Implementing the Critical Control Points

1:15 pm           Future inspections and what to expect

2:15 pm           Break

2:30 pm           Changes to processor process or Variance

2:45 pm           Labeling and shelf-life

3:30 pm           Q & A

4:00 pm           Evaluation, wrap up and adjourn

           

Public parking available in lot 39 on Shaw near the between the Engineering Building and the International Center.

Register

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