He also worked as a senior food technologist at Hormel Foods and with the U.S. Army Veterinary Food Inspection Service. Highlights of Current Assignments and Programs Sausage manufacturing workshops for state processors. These annual two-day workshops have taken place for 15 years and involve 40 individuals.
Participants learn the practical science and art of making sausages.
Workshops to teach hazard analysis and critical control point principles. Begun in 1995 in connection with Extension Food Safety Specialist Steve Ingham, these workshops teach improved food safety to state meat proces sors and state meat inspection personnel. Meat Product Show. It is a learning experience for processors, and also a marketing tool for those plants who win awards. An offshoot of this event has been a product show at the Wisconsin State Fair.