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  • Land Access & Suitability – Community Food Systems Toolkit
    Laws Good Food Food Equity Worksheet Search Titles and Descriptions Or Search Tools by Framework Category and tags Community Food Systems Framework University of Wisconsin Extension An EEO AA employer University of Wisconsin Extension provides equal opportunities in employment and programming including Title IX and Americans with Disabilities ADA requirements University of Wisconsin Extension Cooperative Extension Home We teach learn lead and serve connecting people with the University of Wisconsin

    Original URL path: http://fyi.uwex.edu/foodsystemstoolkit/tag/land-access-suitability/ (2016-02-18)
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  • Marketing – Community Food Systems Toolkit
    Cost of Distribution Worksheets Food System Equity and Empowerment Lens Research Your Community Healthy Food Access Mapping Tool Growing Food Connections Policy Database Shared Use Kitchen Planning Toolkit Food Environment Atlas USDA Guide to Starting a Small Business Building a Sustainable Business A Guide to Developing a Business Plan for Farms and Rural Veggie Compass Sales and Expense Management Tools Grant Proposal Resources Green for Greens Finding Public Funding for Healthy Food Retail Food Innovation Districts An Economic Gardening Tool Building Sustainable Farms Ranches and Communities Federal Programs for Sustainable Agr Toolkit for School Foodservice Rural Childhood Obesity Prevention Toolkit Food Equity Worksheet Building the Case for Racial Equity in the Food System Search Titles and Descriptions Or Search Tools by Framework Category and tags Community Food Systems Framework University of Wisconsin Extension An EEO AA employer University of Wisconsin Extension provides equal opportunities in employment and programming including Title IX and Americans with Disabilities ADA requirements University of Wisconsin Extension Cooperative Extension Home We teach learn lead and serve connecting people with the University of Wisconsin and engaging with them in transforming lives and communities Explore Extension The Learning Store Publications for your life organizations and communities For Your

    Original URL path: http://fyi.uwex.edu/foodsystemstoolkit/tag/marketing/ (2016-02-18)
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  • Vibrant Farms & Gardens – Community Food Systems Toolkit
    Investment Land Tenure for Urban Farming Toward a Scaleable Model Food Policy Audit Agricultural Urbanism Toolkit Didactic Toolkit for the Design Management and Assessment of Resilient Farming Systems Municipal Zoning for Local Foods in Iowa ATTRA the National Sustainable Agriculture Information Service Sustainable Pest Management in Greenhouses and High Tunnels University of California Small Farm Program Building a Low cost Cooler and Pack Shed Cost of Distribution Worksheets Growing Food Connections Policy Database Growing Community Gardens A Denver Urban Gardens Best Practices Handbook for Creating Food Environment Atlas Building a Sustainable Business A Guide to Developing a Business Plan for Farms and Rural Veggie Compass Sales and Expense Management Tools Building Sustainable Farms Ranches and Communities Federal Programs for Sustainable Agr Preliminary Cost Benefit Analysis for Urban Agriculture Guide to Small Batch Composting Roxbury Farm Crop Manual Search Titles and Descriptions Or Search Tools by Framework Category and tags Community Food Systems Framework University of Wisconsin Extension An EEO AA employer University of Wisconsin Extension provides equal opportunities in employment and programming including Title IX and Americans with Disabilities ADA requirements University of Wisconsin Extension Cooperative Extension Home We teach learn lead and serve connecting people with the University of

    Original URL path: http://fyi.uwex.edu/foodsystemstoolkit/category/whole-measures-values/vibrant-farms-and-gardens/ (2016-02-18)
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  • Master Meat Crafter Training Program – Meat Science Extension
    topic are given with participants completing a review 2 Participants will complete a mentorship program where they are expected to mentor an employee or other individual based on various meat science and meat processing topics learned from the Master Meat Crafter Training Program 3 Each participant will conduct a plant research project of their choice and prepare a written report and oral presentation 4 Each participant will present their mentorship program and plant project to the class at the graduation ceremony What will you gain from program completion After successful completion of the four program elements outlined participants will be awarded distinction as a Master Meat Crafter signifying their skill set and understanding of Meat science meat processing principles warranting their status as a true master of their craft The Master Meat Crafter Program has been developed in conjunction with the Specialty Meat Development Center SMDC of Wisconsin and is supported by the University of Wisconsin Meat Science Extension University of Wisconsin Wisconsin Department of Agriculture Trade and Consumer Protection and the Wisconsin Association of Meat Processors 2016 2018 MMC Class The next MMC class will begin in January 2016 Check back for the 2016 2018 application materials MMC Program Brochure 2016 2018 MMC brochure now posted MMC Training Program Outline 2016 2018 MMC program outline now posted MMC Program Application writeable 2016 2018 MMC application now posted Online Payment https charge wisc edu animalscience workshops asp The 2012 2014 Class of Master Meat Crafter Graduates Master Meat Crafter Graduates Back row of 6 from left to right Roy Barden Pardeeville WI Louis Muench Louie s Finer Meats Cumberland WI Rick Reams RJ s Meats Groceries Hudson WI Bennett Fraboni Fraboni s Italian Specialties Monona WI Dusten Hoesly Hoesly s Meats New Glaris WI Mike Clark Lodi Sausage Company Lodi WI Middle row of 5 from L to R Craig Huth Richland Locker Richland Center WI Jeff Roberts Glenn s Market Catering Watertown WI Jusdon Rechek Rechek s Food Pride Beaver Dam WI Andy Geiss Geiss Meat Service Merrill WI Dave VanHemelryk Maplewood Meats Green Bay WI Front row of 6 from L to R Nate Barden Pardeeville WI Jacob Sailer Sailer s Food Market Meat Processing Inc Elmwood WI Jim Johnson Otto s Meats Luxemburg WI Matthew Bayer Country Fresh Meats Weston WI Jennifer Hoeppner Quality Cut Meats Cascade WI and Jeff Schmalfeldt Lake Geneva Country Meats Inc Lake Geneva WI The 2010 2012 Class of Master Meat Crafter Graduates Row 1 seated left to right Anton Washa Foley Locker Inc Foley MN Jennifer Dierkes McDonald s Meats Inc Clear Lake MN Thomas Heise Custom Meats of Marathon Inc Marathon WI Terrance Prem Prem Meats Spring Green WI Bradley Pearson Lodi Sausage Co Lodi WI Row 2 left to right Mike Flanigan Northwoods Locker LLC Clayton WI Jamie Cline T A Solberg Co Rhinelander WI Gidget Joyal Johnsonville Sausage LLC Sheboygan Falls WI Louis Muench Louie s Finer Meats Inc Cumberland WI Andrew Pearson Sixth Street Market Ashland WI

    Original URL path: http://fyi.uwex.edu/meats/master-meat-crafter-program/ (2016-02-18)
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  • Short Courses/Workshops/Seminars – Meat Science Extension
    soon More in this Section Wisconsin Meat Processing School Search for Archives December 2015 May 2015 January 2015 January 2014 September 2012 February 2012 Categories Uncategorized University of Wisconsin Extension An EEO AA employer University of Wisconsin Extension provides equal opportunities in employment and programming including Title IX and Americans with Disabilities ADA requirements Connect with Us University of Wisconsin Extension Cooperative Extension Home We teach learn lead and serve

    Original URL path: http://fyi.uwex.edu/meats/workshopsseminars/ (2016-02-18)
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  • Meat Processing – Meat Science Extension
    Manual Directives and Notices It is a composite of policy and day to day labeling decision many of which do not appear in the above publications They are subject to change and therefore a periodic updating of this book will take place Labeling Policy Book Policy Memos book For Labeling Book Processing Inspectors Calculations Handbook The mission of the Food Safety and Inspection Service FSIS is to assure that meat meat food poultry and poultry food products distributed in interstate commerce are wholesome not adulterated and properly marked labeled and packaged FSIS enforces the Federal Meat Inspection Act FMIA the Poultry Products Inspection Act PPIA and the regulations implementing these laws Documents such as the FSIS Directives FSIS Notices and the Meatand Poultry Inspection MPI Manual provide inspection personnel with specific instructions and policies to help them enforce the laws and regulations Whether meat and poultry products are in compliance with the laws and regulations is often determined by how the products are formulated and processed Careful attention to the kind and amount of ingredients their conditions of use and the standards of product identity and composition are necessary to assure compliance Processing Inspectors Handbook Good Manufacturing Practices for Fermented Dry Semi Dry Sausage Products GMPs are programs that comprise the basic universal steps and procedures that control operating conditions within establishments and ensure favorable conditions for the production of safe food HACCP systems relate to hazards within a specific process GMPs are the control factors that relate to the entire operation and are not process specific GMPs include such programs as pest control recall procedures construction maintenance and sanitation This document is intended to provide the Good Manufacturing Practices GMPs for dry and semidry sausages Special attention is directed toward the microbiological condition of the products given the emphasis

    Original URL path: http://fyi.uwex.edu/meats/meat-processing/ (2016-02-18)
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  • Building & Operating – Meat Science Extension
    Inspection Program Cleanliness Wholesomeness Safety These are the standards of quality found in State of Wisconsin inspected meat plants and products The State of Wisconsin meat inspection program and meat establishments ensure that meat products produced in the state and sold to consumers comply with required standards for safety purity and wholesomeness set by the state and federal governments In fact all products produced in a state inspected plant must meet or exceed standards set by the U S Department of Agriculture The Division of Food Safety s Bureau of Meat Safety and Inspection provides many services to its clientele Those services include WI State Inspection Overview USDA NCDA CS Facility Guidelines for Meat Processing Plants This Guidebook is intended for use by meat and poultry establishments in considering decisions about design and construction of their facilities as well as the selection of equipment to be used in their operations The material that forms the basis for this Guidebook is drawn principally from technical knowledge and experiences used by the Food Safety and Inspection Service in making its prior approval decisions about the acceptability of facilities and equipment USDA NCDA FacilityGuidelines USDA Code of Federal Regulations Title 9 Animals and Animal Products http www access gpo gov nara cfr waisidx 07 9cfrv2 07 html 301 Regulatory Requirements under the Federal Meat Inspection Act and the Poultry Products Inspection Act Sanitation Standards http www access gpo gov nara cfr waisidx 07 9cfr416 07 html Hazard Analysis and Critical Control Point Systems http www access gpo gov nara cfr waisidx 07 9cfr417 07 html Iowa Meat Processors Resource Guide This guide book explains the resources available at the local state and national levels to assist small meat producers who seek to begin upgrade or expand their business Additionally this book gives an

    Original URL path: http://fyi.uwex.edu/meats/buildingoperatingexpanding/ (2016-02-18)
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  • Bucky’s Butchery – Meat Science Extension
    sides along with whole lambs cut to order Check out our product list but keep in mind our primary function is to serve the goals of the department s teaching research and extension activities so our supply will vary Our prices are competitive and change based on meat and livestock prices About US Bucky s Butchery islocated in the UW Meat Science and Muscle Biology Laboratory and is a part of the Meat Science program in the Department of Animal Sciences The primary focus of the UW Meat Lab is to serve the mission of the land grant University by supporting teaching research and extension activities The Meat Lab and Bucky s Butchery are operated by a team of 10 15 undergraduate employees Employees at the Meat Lab are able to gain extensive experience in many facets of the meat industry including cutting and processing meat They also learn develop and gain invaluable skill regarding food safety proper sanitation and product sales The Meat Lab is also utilized by many researchers in the Department of Animal Sciences Faculty in the Department utilize the lab to investigate topics such as cutting edge processing techniques use of functional ingredients product development and improvement and animal and human nutrition Contact Us We re Worth Finding We are in the Meat Science and Muscle Biology Building which is located between the dairy barns and the white foot bridge crossing University Avenue If you re driving our entrance is off Linden Drive through the parking lot to the left around the Dairy barn Bucky s Butchery 1805 Linden Drive Madison WI 53706 Hours Friday 11 00am 3 00pm 608 262 1793 meatlab ansci wisc edu Search for Archives December 2015 May 2015 January 2015 January 2014 September 2012 February 2012 Categories Uncategorized University of Wisconsin

    Original URL path: http://fyi.uwex.edu/meats/buckys-butchery/ (2016-02-18)
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