UOG to host Food Safety & Meat Processing Workshop
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:
The workshops are as follows:
Workshop A: Food Safety
Workshop B: Meat Processing
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 firstname.lastname@example.org or Clarissa Barcinas at (671) 735-2029 or email@example.com.