The Food Manufacturing Issue
HACCP workshops April and May
Two Hazard Analysis and Critical Control Points (HACCP) workshops will be held on-line in April and in-person in May. “Virtual HACCP for Food Manufacturers” will meet online April 9, 11, 16 and 18. The course follows the approved curriculum of the “International HACCP Alliance” and is a combination Continue reading…
Li joins Nebraska FPC and MEP
Dr. Sumin Li, an 8-year food manufacturing veteran, has recently joined the University of Nebraska-Lincoln Food Processing Center and the Nebraska Manufacturing Extension Partnership as a Food Safety Specialist and SQF Practitioner.
Prior to starting this role, Li worked at Nestle Purina Pet Ca Continue reading…
Upcoming workshops from the Food Processing Center
The Nebraska MEP partners with the UNL Food Processing Center for a variety of workshops aimed at food manufacturing, from Extrusion to Microbiology to Better Process Control to FSPCA Preventive Controls.
WorkForge provides comprehensive training and engagement
Food manufacturers are no exception to the many challenges facing the entire industry. An aging workforce and a shortage of skilled labor, coupled with a lack of interest from younger generations in manufacturing careers, have created a significant skills gap. The Nebraska MEP is partnering with Wor Continue reading…
Taking Food Safety to Lunch
UNL Food Science Assistant Professor Dr. Byron Chaves's live webinar series, “The Food Safety Lunch Hour,” focuses on “Practical Aspects of HACCP Plan Development and Implementation” Free registration at:
Equalizing temperatures for meat tempering facility
In 2019 Glenn Valley Foods moved into a brand new state-of-the-art meat processing facility. After the move, Glenn Valley Foods observed reduced yields due to uneven tempering in their new tempering room. For help, the Glenn Valley Foods team turned to Nebraska MEP, part of the MEP National Network™
Originally published March 18, 2024 -
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