The Retail Meat Processing Variance On-Line Training covers basic information on the Food Code, Food Safety, Prerequisite Programs, and HACCP. It goes over all of the components of the Michigan Department of Agriculture and Rural Development (MDARD) Retail Meat Variance Application. Your instructors are Sarah Wells, Outreach Specialist, Department of Food Science and Human Nutrition, Michigan State University and Jeannine Schweihofer, Michigan State University Extension Meat Quality Educator.
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