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www.werfoodsafety.com/training
We R Food Safety is introducing a new training video series. Click on the link above that takes you to their Training website page. This week they are featuring Dan Robert on How To Make Andouille & Matthew Bayer on How To Make Snack Sticks.www.werfoodsafety.com/training
We R Food Safety is introducing our training video series. Click on the link above that takes you to our Training website page. This week we are featuring Dan Robert on How To Make Andouille & Matthew Bayer on How To Make Snack Sticks.
We R Not Just Food Safety company, in addition to consulting HACCP we have food safety software system unlike any other and we have industry consulting experts to consult with product development, business expansion and third-party certification for co-packing opportunities.
Contact Paul Turner at 715-575-8571 to discuss how we can help your business! or email: paul@werfoodsafety.com
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The University of Wisconsin-Madison is introducing an Artisanal Meat Processing Workshop on June 9-11. The inaugural Artisanal Meat Processing Workshop will be comprised of four in-plant demonstrations that will take place in the state-of-the-art, Meat Science & Animal Biologics Discovery USDA Inspected processing plant. Demonstrations and examples of products manufactured will be:
* Artisanal Dry & Semi-Dry Sausages & Dry Cured Demonstration - E.g., Bresaola, Lachshinken, Pancetta Tessa, Coppa, Mini Salami, Landjaeger, Lap Cheong
* Artisanal Cooked & Emulsified Sausages Demonstration - E.g., Natural Casing Wiener/Knackwurst, Weisswurst, Kase Kriener, Leberkase, Pre-cooked bratwurst, Irish Banger, Currywurst
* Artisanal Liver & Jellied, Specialty Sausages Demonstration - E.g., German Liver Sausage, German Homestyle Liver Sausage, Kishka, Jaternice, Gelatin Based/Included Products
* Artisanal Fresh Sausages Demonstration - E.g., Basic German Bratwurst, Polish, Thuringer Rostbratwurst, Nurenberg Bratwurst, Italian Sausage, Chorizo Verde, South African Boerewors, Swedish Potato Sausage, Hmong Sausage
This brand-new short course takes a comprehensive approach to exploring old-world meat products and their production while marrying them with modern times and manufacturing technologies. Participants will learn about the science, safety, and production or an array of heritage products ranging from cooked & emulsified sausages, dry & semi-dry sausages, dry-cured whole muscle products, and many more. Instructors (including award winning sausage makers) and experts from industry and academia will share their knowledge about these historically important and unique products and teach the what (they are) and how (to make them) of an array of old world products. Product sampling, evaluation, and discussions will complement classroom presentations and plant manufacturing demonstrations.
For more information: charge.wisc.edu/animalscience/Workshops.aspx
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FSIS has released a new version of its Food Standards and Labeling Policy Book. The new version replaces the existing 21-year-old book. The Policy Book is intended to be guidance to help manufacturers and prepare product labels that are truthful and not misleading. Changes in this publication are to add new entries, correct errors, condense material, and reformat the entries for ease in reading and use.
This is a very useful guide when thinking of naming and developing a product with a common name, requiring specific ingredients, or tied to a specific identity. You can download the new version of the Food Standards and Labeling Policy Book at www.fsis.usda.gov/guidelines/2005-0003.
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USDA Rural Development has opened Phase Four of the Meat and Poultry Processing Expansion Grant Program. The primary purpose of MPPEP Phase 4 is to support the American Beef Industry by diversifying the meat and poultry supply chain and opening local market opportunities. The applicant’s facility must primary process cattle in order for the project to be eligible for the program, however, funds or equipment may be used for processing meat and poultry at the facility.
Grant funding in the amount of $60 million is available under this Program.
Applications will be accepted from May 7, 2026, through August 7, 2026. Applications must be received by 11:59 pm Eastern Time on August 7, 2026, through Grants.gov.
Two types of applications for each of the funding competitions will be accepted:
1. Processing Expansion Projects. Awards will range from $50,000 to $2 million to support a range of activities to increase and diversify processing capacity of American meat and poultry, including Equipment-only purchases over $250,000, and necessary improvements, upgrades, renovations or retrofits to an existing Facility needed to install the Equipment. A match requirement of 50 percent of the project cost is required for Processing Expansion Projects.
2. Simplified Equipment-Only Projects. Awards will range from $10,000 to $250,000 for projects that only request the cost of equipment and do not include renovation, labor, installation, or certification costs. A match requirement of 25 percent of the project cost is required for Simplified Equipment-Only Projects.
Visit aamp.com/page/grants for more details.
The home page for MPPEP Phase 4 is www.rd.usda.gov/programs-services/business-programs/meat-and-poultry-processing-expansion-program...
The Grants.gov page for MPPEP Phase 4 is www.grants.gov/search-results-detail/362298
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Congratulations to all the winners of the 2026 IMPPA/MMA Cured Meat Competition!
We had over 150 entries in this competition across two states!
Keep up the great work!
Please help us congratulate all the winners!
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