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Food Safety
Improving Shelf Life & Food Safety for Meat
Learn how antimicrobial ingredients and harvest interventions help control pathogens, extend shelf life, and strengthen food safety programs in any size meat business.
Labeling & Packaging
Beef Marketing Claims: What You Can (and Can’t) Put on Your Labels
Not all marketing claims are allowed on beef labels. This guide explains which claims are approved, regulated, or off-limits so your labels stay accurate and compliant.
Labeling & Packaging
Vacuum & Reduced Oxygen Packaging: What You Need to Know
ROP can extend product shelf life, but it also increases food safety risks. This guide explains the required barriers, labeling rules, and HACCP steps.
Latest Courses
Nov 3, 2026-Nov 5, 2026
Basic Sausage Short Course
Build a strong foundation in sausage processing with expert-led instruction, hands-on demos, and industry insights at Iowa State.
Nov 3, 2026-Nov 5, 2026
Poultry 201
Poultry 201 is an in-depth workshop that covers all aspects of marination and batter and breading poultry201systems for poultry products.
Nov 17, 2026-Nov 19, 2026
Thermal Processing Workshop
A first‑of‑its‑kind thermal processing training program for meat safety and process control.