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Home > Food from Farm to Table > Business, Economics & Agricultural Marketing > Retail Meat and Poultry Processing Training Modules > Credits

Retail Meat and Poultry Processing Training Modules


Developed by:

  1. Minnesota Department of Agriculture, Dairy, Food, Feed & Meat Inspection Division
  2. Hennepin County Environmental Health
  3. Minnesota Department of Health
  4. University of Minnesota Extension Service

Project Team

Team Leaders:

  1. Mimi Derry, R.S., Food Inspector III, Minnesota Department of Agriculture, Dairy, Food, Feed & Meat Inspection Division
  2. Joe Jurusik, R.S., Environmentalist, Hennepin County Epidemiology and Environmental Health Community Health Department
  3. Jan Kelly, R.S., Food Inspector III, Minnesota Department of Agriculture, Dairy, Food, Feed & Meat Inspection Division
  4. Roger Stelter, R.S., Food Inspector III, Minnesota Department of Agriculture, Dairy, Food, Feed & Meat Inspection Division

Team Members:

  1. Paul Allwood, Senior Epidemiologist, Minnesota Department of Health
  2. Teresa Chirhart, Food Standards Compliance Officer, Minnesota Department of Agriculture, Dairy, Food, Feed and Meat Inspection Division
  3. Kevin Elfering, Dairy, Food, Feed & Meat Inspection Program Director, Minnesota Department of Agriculture
  4. Joellen Feirtag, Ph.D., University of Minnesota, Associate Professor and Extension Food Safety Specialist
  5. Dave Read, Assistant Director, Minnesota Department of Agriculture, Dairy, Food, Feed & Meat Inspection Division
  6. Jim Roettger, Food Standards Compliance Officer, Minnesota Department of Agriculture, Dairy, Food, Feed & Meat Inspection Division
  7. Joel Stangeland, Food Standards Compliance Officer/Dairy Specialist, Minnesota Department of Agriculture, Dairy, Food, Feed & Meat Inspection Division
  8. Ann Walters, Food Standards Compliance Officer,  Minnesota Department of Agriculture, Dairy, Food, Feed & Meat Inspection Division

Contributors:

  1. Roselyn Biermaier, Regional Extension Educator Food Science,  University of Minnesota Extension Service
  2. Debbie Botzek-Linn, Regional Extension , Food Science,  University of Minnesota Extension Service
  3. Kathy Brandt, Regional Extension Educator, Food Science, University of Minnesota Extension Service
  4. Suzanne Driessen, Regional Extension Educator, University of Minnesota Extension Service
  5. LouAnn Jopp, Regional Extension Educator Food Science, University of Minnesota Extension Service

Food Industry Contributors:

  1. ARAMARK of Minneapolis, Minnesota. For questions regarding credits and to receive a copy of the sandwich making and cook-chill modules, contact Mike Covey, (952) 841-5202, 9600 Aldrich Ave. S., Bloomington, MN  55420.
  2. Eddington’s Restaurant, Minneapolis, Minnesota. For questions regarding credits and to receive a copy of the sandwich making and cook-chill modules, contact Mr. Lewis Bautista, (612) 378-7814.
  3. Eden Prairie Schools, Eden Prairie Minnesota
  4. Hennepin County Sheriff Office, Minneapolis, Minnesota. For questions regarding credits and to receive a copy of the sandwich making and cook-chill modules, contact Mr. Phillip Atkinson, Minneapolis, at (612) 596-8039.
  5. Holiday Companies, Bloomington, Minnesota. For questions regarding credits and to receive a copy of the sandwich making module, contact Mr. Ty Christianson, Holiday Store, St. Paul, (651) 298-1014.
  6. HOPS Restaurant and Brewery, Eden Prairie, Minnesota
  7. HyVee Food Store, Marshall, Minnesota
  8. Lund Food Holdings Inc., Edina, Minnesota