Back to Home
Contract Classes Dual Credit Classes

Introduction to State Licensure & Regulations

Explore the key aspects of state and county regulations and licensure for meat production and retail. Tailored for butchers, homesteaders, food industry professionals, and entrepreneurs, this course provides foundational knowledge to understand and apply state and county requirements accurately. Through practical activities and subject matter expert guest speakers, students will work on developing a retail application, navigating laws, licensure processes, and compliance considerations essential to starting or enhancing their own meat-related business. Prerequisite: Sanitation for Foodservice Operations 10316112; Corequisite: Hazard Analysis Critical Control Point (HACCP) for Business 10316195

Pre-Requisites
Sanitation for Foodservice Operations

Classes

There are currently no active classes available
Subject Image
Introduction to State Licensure & Regulations
Catalog #30008165
Undergraduate

Mid-State serves the diverse and changing educational needs of central Wisconsin communities. We offer a range of opportunities for people in all walks of life: for recent high school graduates just beginning their college experience, for those wishing to transfer to a four-year college or university, for others wanting to change or enhance their careers, and for those who depend upon the college for learning in their “leisure years.”

Quick Links

Staff & Students

Connect

888.575.6782
TTY: 711