Meat HACCP - Research-based help for small meat and poultry processors. Key resources on this site include:
THERM – a web-based program for evaluating deviations in raw product processing or handling
HACCP Model Plans – model plans jointly developed by the Wisconsin Department of Agriculture, Trade and Consumer Protection (Food Safety division) and the University of Wisconsin-Extension for use by small and very small meat processors throughout the state.
Wisconsin FIRST - Think of Wisconsin first for research-based information on the safety and quality of dairy foods, meat and poultry, fruits and vegetables and more! Food Science Extension specialists offer expert advise
in the areas of meat safety, good agricultural practices (GAPs) and fruit and vegetable safety, dairy foods, and consumer food safety and health. Through research and training, we strive to maintain and improve the safety, variety and quality of food products available in Wisconsin and throughout the world. Extension Program in Nutritional Science
Wisconsin Association for Home and Community Education
Preserving Herbs 