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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
USDA's Beef Grading and Certification
(Webinar length:  1h 19m)

Overview:

This webinar will provide an overview of beef instrument technology utilized to determine
grade factors and other quality attributes that assists in determining value throughout the
supply chain.   The USDA’s grading service provides the tools to segregate the 26 million
steers and heifers slaughtered annually into smaller, more homogeneous groups (grades) that
are utilized in the price/value discovery process by both the buyer and seller of beef.  
Additional product certifications can also provide discrete value through branded programs.

Consumers, both domestically and internationally, have become accustomed to the grade
shield of USDA Choice and USDA Prime, as symbols of high-quality beef.  Due to the impact
grading and third party certification has on the value of cattle, carcasses and the cuts derived
from them, these activities have often been closely scrutinized for the accuracy and
consistency of evaluations.  

Areas covered in the webinar:

History of the grades
Accuracy of application
New technology utilized for attribute assessment
Branded beef and product certification utilizing grades

Who will benefit from the webinar:

Product quality assurance personnel
Distributors
Wholesalers
Retailers
Food Service
Academicians
Meat merchandisers

Presenter--Martin E. O'Connor


Mr. O’Connor is currently President of OCM, Inc. Prior to forming his own consulting
Company, he worked 34 years for USDA’s Agricultural Marketing Service.  As Director of the
Standardization Division he managed the grade standards programs, including directing
administrative and technical procedures; development and implementation of policies and
procedures; training personnel; and interacting with producers, industry, academicians,
researchers, and government officials.  In addition to his standards work that included the
approval of instrument technology for the assessment of beef carcasses, he also participated
in international market assessment, development, and market access programs in numerous
countries including China, Japan, Serbia, Chile, Argentina, Poland, Taiwan, Korea, and
Venezuela.

He is a member of the American Meat Science Association, the Society for Standards
Professionals and the American Society for Testing and Materials (ASTM), International.

Webinar Price ($289)
Click here to buy it

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