Indiana Meat Packers & Processors Association

Did you receive your Grant Update today in your e-mail?
This is a great benefit to all IMPPA members. This grant update also has listed a new grant that just opened up for Indiana packers.

🐮 Thank you to Rhonda Ashby from UltraSource LLC for sponsoring the March Grant Update! 🐷 ...

TODAY, March 17, is IMPPA’s Birthday!
Any idea how old our great organization is? ...

There’s always a rainbow after a storm. That is true with more than just the weather. If you’re going through a rough time, look for rainbows. You’re more likely to see one if you’re looking for one.

#farmstrong @purdueextensionfarmstressteam ...

It’s convention time!

Thursday events include:
Pre-Convention Workshop at the University of Illinois Meats Lab, IMPPA & AMP Board Meetings, Convention Registration, Product Show Pre-registration, & Evening Hospitality. ...

AAMP slates free webinars on people management, food defense

By Lisa M. Keefe
Meatingplace magazine on 2/14/2023

The American Association of Meat Processors (AAMP) plans to offer two free webinars designed to help meat processing manager get the best out of their employees and boost their food defense skills.

Tomorrow, AAMP will host the concluding session of the management training series presented by Oliver Mincey of S+O Coaching, at 2 p.m. Eastern time. The 90-minute session, titled “How to Build a Highly Engaged Team to Achieve Phenomenal Business Results,” promises to provide attendees with tools to ensure their company is an employer of choice in a tight labor market in which, on average, about half of workers are not completely clear about what they are even supposed to do at work, according to Gallup’s State of the Global Workplace report released in 2022.

The course is designed to teach the role of engagement in the workplace, as well as measure the level of engagement at your company and take steps to improve it. To register, click here.

On Wednesday, March 8, AAMP will host “An Overview of Food Defense,” helping attendees prevent the intentional adulteration of the food they produce. The course, which also is slated for 2 p.m. Eastern, will look at facility-wide procedures used in conjunction with more specific strategies developed through the outcome of a vulnerability assessment. The session will be led by Martin Bucknavage, senior food safety associate at the Penn State Department of Food Science.

Bucknavage provides technical support and training in program areas that include FSMA Preventive Controls and FSVP, HACCP, GMPs, food microbiology, food defense, food processing, auditing, food safety (U.S. Food Code) for retail, foodservice and volunteer organizations, and consumer food safety.

To register for this webinar visit: https://events.teams.microsoft.com/event/04d57bcc-4a89-4166-bcf7-140ba29a7ef9@fca382c5-3e11-46bb-8cbe-97a66656d6cd ...