Upcoming Programs

Basic HACCP Workshop, November 5-6, 2025

The Basic HACCP Short Course will discuss the principles of HACCP, development of HACCP plans and programs, and implementation including new USDA, FSIS regulations for meat and poultry establishments. This program is consistent with the intent and scope of the USDA, FSIS regulation.

This course is designed for individuals with little or no knowledge of HACCP and those who would like a refresher on HACCP to learn about recent regulatory changes and developments. This course will include topic presentations and working groups for a hands-on opportunity to develop HACCP program components. This course satisfies the training requirement specified in the 1996 Pathogen Reduction/ HACCP regulation.

REGISTER HERE

Thermal Processing Workshop, November 18-20, 2025

This annual workshop takes an in-depth, comprehensive, and interactive approach to understanding all aspects of thermal processing for meat and poultry products. Participants will learn from national and internationally recognized speakers with engineering, food safety principles, and meat processing backgrounds allowing a full spectrum understanding about the science and art of thermal processing.  Participants will build their classroom learning on important thermal processing concepts with small group  demonstration and group activities to facilitate working knowledge on developing, improving, and optimizing thermal processes for processed meat products.

REGISTER HERE

2026 SHORT COURSE DATES

• Meat Snacks Short Course, February 24-26, 2026

  • Registration Opens 12/16/25
  • Registration is $1450 through 2/3/26
    • Late Registration is $1550
  • Registration Closes 2/10/26

• Artisanal Meat Processing Workshop, April 21-23, 2026 

  • Registration Opens 2/10/26
  • STATE AFFILIATES QUALIFY FOR A REDUCED RATE
  • Registration for State Affiliates is $650 and Non-State Affiliate is $1450 through 3/31/26
    • Late Registration for State Affiliates is $750 and Non-State Affiliates is $1550
  • Registration Closes 4/7/26

• Fresh Meat School, May 12-14, 2026

  • Registration Opens 3/3/26
  • Registration is $1450 through 4/21/26
    • Late Registration is $1550
  • Registration Closes 4/28/26

• Food Safety & Meat Microbiology School, August 11-13, 2026

  • Registration Opens 6/2/26
  • Registration is $1450 through 7/21/26
    • Late Registration is $1550
  • Registration Closes 7/28/26

• Basic Meat Processing Workshop, September 15-17, 2026

  • Registration Opens 7/7/26
  • STATE AFFILIATES QUALIFY FOR A REDUCED RATE
  • Registration for State Affiliates is $650 and Non-State Affiliate is $1450 through 8/25/26
    • Late Registration for State Affiliates is $750 and Non-State Affiliates is $1550
  • Registration Closes 9/1/26

• Basic HACCP Workshop, October 7-8, 2026

  • Registration Opens 7/29/26
  • Registration is $650 through 9/16/26
    • Late Registration is $700
  • Registration Closes 9/23/26

• Innovation & New Technology Short Course, October 20-22, 2026

  • Registration Opens 8/11/26
  • Registration is $1450 through 9/29/26
    • Late Registration is $1550
  • Registration Closes 10/6/26

• Thermal Processing Workshop, November 17-19, 2026

  • Registration Opens 9/8/26
  • Registration is $1450 through 10/27/26
    • Late Registration is $1550
  • Registration Closes 11/3/26

For questions about UW-MSABD Extension, please contact Ky Peters at kpeters26@wisc.edu.