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Food Safety
Improving Shelf Life & Food Safety for Meat
Learn how antimicrobial ingredients and harvest interventions help control pathogens, extend shelf life, and strengthen food safety programs in any size meat business.
Labeling & Packaging
Beef Marketing Claims: What You Can (and Can’t) Put on Your Labels
Not all marketing claims are allowed on beef labels. This guide explains which claims are approved, regulated, or off-limits so your labels stay accurate and compliant.
Labeling & Packaging
Vacuum & Reduced Oxygen Packaging: What You Need to Know
ROP can extend product shelf life, but it also increases food safety risks. This guide explains the required barriers, labeling rules, and HACCP steps.
Latest Courses
Sep 22, 2026-Sep 24, 2026
Basic Meat Processing Workshop
Registration open July 14, 2026 through September 8, 2026!
Sep 29, 2026-Oct 1, 2026
HACCP Certificate Training (MSU)
Need a certified HACCP professional? Register for MSU Extension’s accredited, hands‑on HACCP training.
Oct 6, 2026-Oct 8, 2026
ISU HACCP Workshop – Fall
Learn HACCP fundamentals and earn certification through hands-on planning and USDA-aligned training in Ames.