Processing Variance Training
Click on Date to Register
Monday February 26th – Escanaba
Monday March 18th – Grand Rapids
Tuesday March 19 – Kalamazoo
Monday April 15 – Birch Run
Monday April 15th 5-8 – Shelby Township
Monday May 6th – Traverse City
Monday May 20th– Metroit Detroit
The Michigan Restaurant and Lodging Association (MRLA) in partnership with the Michigan Department of Agriculture and Rural Development (MDARD) is offering training.
Specialized Processing Course 2024:
- Discussion and demonstration focusing on
- Sous Vide-Vacuum Packaging
- Pickling and Cook-Chill
Processed Meat Training course, this is an online comprehensive course developed by Michigan State University. The course covers basic science of curing and processing meats, Allergens, labeling, sanitation, and regulations. To access the free course Processed Meat Online Training Course (mrla.org)
Specialized Processing course 2024
- General Information for Taking pH
- HACCP Variances -Appendix A – Factors Influding Growth of Common Foodborne Pathogens
- Heat sealing without a vacuum
- MRLA Special Processing 2024 Trainings Questions
- ROP HACCP Plan Validation Checklist
- Sous Vide Cooking – Brian Nummer
- Specialized Processing Methods Variance – Operators Manual (English)