Press Release
FOR IMMEDIATE RELEASE
March 9, 2023
Media Contacts:
|
Emily Daunt
Michigan Restaurant & Lodging Association (517) 377-3933 |
Michael Odom or Adam O’Connor
Marx Layne & Company (734) 259-9060 Odom’s cell (248) 321-0586 O’Connor’s cell |
MRLA and MDARD Announce Free Training for Foodservice Establishments to Ensure Accurate Food Variance Safety Measures
The trainings include an in-person Food Safety Pickling and Fermentation and an online Processing Meat Training Course
The trainings include an in-person Food Safety Pickling and Fermentation and an online Processing Meat Training Course
LANSING, Mich. – The Michigan Restaurant and Lodging Association (MRLA), in partnership with the Michigan Department of Agriculture and Rural Development (MDARD), is offering two FREE food safety training opportunities for Michigan foodservice establishments. The trainings — which include an in-person Food Safety Pickling and Fermentation Workshop, and online Processing Meat Training Course — will teach participants accurate food variance and food processing measures.
An in-person Food Safety and Pickling and Fermentation Workshop will be held from 9 a.m. to 3 p.m. on Tues., Apr. 18 in Lansing. It will feature steps for an approved variance and HACCP (Hazard Analysis and Critical Control Points) Plan, presented by food variance specialists Dr. Ellen Shumaker, PhD, Patrick L. Guzzle and Rebecca Vought. Pre-registration is required for this workshop.
Additionally, a comprehensive online Processing Meat Training Course is available to Michigan’s foodservice industry to focus on the basic science of curing and processing meat. The four-hour course, which was developed by Michigan State University, will address sanitation and food manufacturing practices in food production facilities, basic science of curing and processing meat, allergen control, cooking and cooling processed meat, shelf life and labeling, and regulations, records, and calibrations. Registration is available until Sept. 30, 2023.
“Food safety is of paramount importance to the thousands of foodservice professionals in our state’s hospitality industry,” said Amanda Smith, executive vice president of the MRLA. “By providing access to free education and essential resources, we are helping to create and promote an informed and experienced workforce who are knowledgeable and confident in their abilities. These trainings allow for Michigan operators to stay on the cutting edge of food and provide consumers with creative dishes, safely.”
For a FREE access code ($50) value or to register for a training, contact MRLA Education and Grant Specialist at [email protected], 517-702-3944 or via https://web.mrla.org/events/Food-Safety-Pickling-Fermentation-Workshop-2042818507/details. For consumer, industry and regulatory resources, visit michiganfoodsafety.com.
An in-person Food Safety and Pickling and Fermentation Workshop will be held from 9 a.m. to 3 p.m. on Tues., Apr. 18 in Lansing. It will feature steps for an approved variance and HACCP (Hazard Analysis and Critical Control Points) Plan, presented by food variance specialists Dr. Ellen Shumaker, PhD, Patrick L. Guzzle and Rebecca Vought. Pre-registration is required for this workshop.
Additionally, a comprehensive online Processing Meat Training Course is available to Michigan’s foodservice industry to focus on the basic science of curing and processing meat. The four-hour course, which was developed by Michigan State University, will address sanitation and food manufacturing practices in food production facilities, basic science of curing and processing meat, allergen control, cooking and cooling processed meat, shelf life and labeling, and regulations, records, and calibrations. Registration is available until Sept. 30, 2023.
“Food safety is of paramount importance to the thousands of foodservice professionals in our state’s hospitality industry,” said Amanda Smith, executive vice president of the MRLA. “By providing access to free education and essential resources, we are helping to create and promote an informed and experienced workforce who are knowledgeable and confident in their abilities. These trainings allow for Michigan operators to stay on the cutting edge of food and provide consumers with creative dishes, safely.”
For a FREE access code ($50) value or to register for a training, contact MRLA Education and Grant Specialist at [email protected], 517-702-3944 or via https://web.mrla.org/events/Food-Safety-Pickling-Fermentation-Workshop-2042818507/details. For consumer, industry and regulatory resources, visit michiganfoodsafety.com.
About the Michigan Restaurant & Lodging Association
Michigan Restaurant & Lodging Association (MRLA) is the recognized leader of Michigan's hospitality industry, providing essential services to the foodservice and lodging community. Founded in 1921 as the Michigan Restaurant Association and now known as the MRLA, the Association represents over 5,000 Michigan foodservice and lodging establishments. The industry plays an integral role in Michigan's economy, employing more than 595,000 people and creating nearly $40 billion in annual sales. For more information, visit www.mrla.org and www.detroitrla.org.
Michigan Restaurant & Lodging Association (MRLA) is the recognized leader of Michigan's hospitality industry, providing essential services to the foodservice and lodging community. Founded in 1921 as the Michigan Restaurant Association and now known as the MRLA, the Association represents over 5,000 Michigan foodservice and lodging establishments. The industry plays an integral role in Michigan's economy, employing more than 595,000 people and creating nearly $40 billion in annual sales. For more information, visit www.mrla.org and www.detroitrla.org.
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