UOG to host Food Safety & Meat Processing Workshop
UOG to host Food Safety & Meat Processing Workshop
UOG to host Food Safety & Meat Processing Workshop
12/9/2022
Hunters, ranchers, entrepreneurs, and others interested in food safety and meat processing will have an opportunity to learn the basics at a workshop in early January. The workshop will feature food science and animal science experts from the University of Guam and the University of Nebraska–Lincoln.
Held over the course of four days, the workshop will be divided into two sections
— one on food safety, including food preservation, preventative controls for human
food, food microbial hazards, and food allergens. The other will focus specifically
on meat products and will go over safe animal processing and packaging as well as
how to make bacon and how to case and smoke sausage. Participants can register for
one or both.
“With the growing interest in food security for Guam, this workshop will be a great starting place for people who want to produce meat either for their families or on a commercial basis,” said Jian Yang, an extension specialist at UOG with a doctorate in food science. “We hope to equip more people on island with the knowledge to rely more on Guam’s local food resources and to do so safely.”
Joining Yang and UOG animal scientist Jeng-Hung Liu in giving presentations will be three faculty members from the Food Science and Technology Department of the University of Nebraska–Lincoln:
- Byron Chaves, Ph.D., Assistant Professor, Applied Food Safety Specialist, and Extension Specialist
- Gary Sullivan, Ph.D., Associate Professor of Animal Science
- Melanie Downs, Ph.D., Associate Professor, Food Allergy Specialist, and Extension Specialist
The workshops are as follows:
Workshop A: Food Safety
- 9 a.m. – 12 p.m. on Jan. 7 and Jan. 9
- Workshop fee: Free
- Capacity: 50
Workshop B: Meat Processing
- 12 p.m. – 5 p.m. on Jan. 9 and 9 a.m. – 5 p.m. on Jan. 10
- Workshop fee: $30
- Capacity: 20
Agenda for Workshop A: Food Safety
Saturday, Jan. 7
- 8:45 a.m. Registration
- 9 a.m. Welcoming remarks from Cooperative Extension & Outreach
- 9:15 a.m. Introduction of Food Preservation and Processing by Dr. Jian Yang
- 10:15 a.m. Overview of Preventive Contorl for Human Foods by Dr. Byron Chaves
- 10:45 a.m. Introduction of Microbial Food Safety by Dr. Byron Chaves
- 12 p.m. Adjourn
Monday, Jan. 9
- 8:45 a.m. Registration
- 9 a.m. Food allergen short course covering fundamentals, current trends, and management principles by Dr. Melanie Down
- 12 p.m. Lunch
Agenda for Workshop B: Meat Processing
Monday, Jan. 9
- 12 p.m. Lunch
- 1 p.m. Guidelines of hunters' food safety and HACCP overview for animal processing by Dr. Jeng-Hung Liu
- 3 p.m. HACCP overview for meat products by Dr. Byron Chaves and Dr. Gary Sullivan
- 5 p.m. Adjourn
Tuesday, Jan. 10
- 8:45 a.m. Registration
- 9 a.m. Meat quality and conversion of muscle to meat by Dr. Jeng-Hung Liu
- 10:30 a.m. Meat processing, products, and packaging by Dr. Gary Sullivan
- 12 p.m. Lunch
- 1 p.m. Hands-on practice in making sausage and bacon by Dr. Gary Sullivan and Dr. Jeng-Hung Liu
- 5 p.m. Adjourn
How to register
The registration includes course materials and either refreshments on Jan. 7 or lunch on Jan. 9 and 10. Register for one or both workshops by Jan. 2 by contacting Audrey Flores at (671) 735-2050 or floresa14787@triton.uog.edu or Clarissa Barcinas at (671) 735-2029 or csnbarcinas@triton.uog.edu.
