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Robert M. Kerr Food & Agricultural Products Center

On-Farm Practices and Beef Safety: Microbial Contamination Risk and Safety Measures

This workshop is to educate cattle producers and state extension educators on "On-Farm Best Management Practices", Beef safety as it relates to cattle, and on-farm food safety.

January 7, 2016
8:30 a.m. to 3:30 p.m.
Room 120 FAPC
Register (Visa, MasterCard, Cash or Checks Accepted)

The Robert M. Kerr Food & Agricultural Products Center (FAPC) will be hosting On- Farm Practices and Beef Safety: Microbial Contamination Risks and Safety Measures. This workshop is to educate cattle producers and state extension educators on "On-Farm Best Management Practices", Beef safety as it relates to cattle, and on-farm food safety.

Key Learning objectives

  • Food safety system and pathogens associated with beef/cattle.
  • Transfer of pathogens to food products.
  • Pre-harvest livestock management.
  • Pathogen control on farm
  • Impact on the industry
  • Communicating key points with livestock producers and the public.

Who should attend

  • Cattle producers
  • State extension educators
  • Beef processors
  • Beef/meat industry
  • Food industry

Registration

  • Cost: $25 per person.
  • Lunch, snacks and materials are included in the cost.
  • Register (Visa, MasterCard, Cash or Checks Accepted), or call Karen Smith at 405-744-6277 to pay by phone.

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