CAMP - California Association of Meat Processors

CAMP - California Association of Meat Processors We support our members by offering valuable resources, networking opportunities, and industry insights.

The California Association of Meat Processors is associated with the American Association of Meat Processors (AAMP), which is our national organization.

**FIND ALL REGISTRATION FORMS & APPLICATIONS ON OUR WEBSITE** The California Association of Meat Processors is dedicated to enhancing the professionalism and business performance of meat processing professionals across the state. Our members are

part of a dynamic industry that has evolved significantly—from simple storage facilities in the early days to modern plants specializing in cutting, processing, and creating specialty meats and 'ready to eat' products. Each year, we host our Annual Convention, featuring educational seminars, a table-top trade show, and the renowned Cured Meats Competition. Join us to stay informed, grow your business, and connect with leaders in the meat processing industry.

06/23/2026
🔥 LEVEL UP YOUR PROCESSING SKILLS THIS SUMMER 🔥The American Association of Meat Processors is bringing hands-on educatio...
06/16/2026

🔥 LEVEL UP YOUR PROCESSING SKILLS THIS SUMMER 🔥

The American Association of Meat Processors is bringing hands-on education directly to the industry with the new AAMP Continuing Education (ACE) Processing Courses in California!

This is NOT a conference or PowerPoint presentation. These 2-day intensive courses are designed for processors who want real-world, hands-on training from Hall-of-Fame AAMP members and industry leaders.

Attendees will:
• Participate in live product production
• Learn advanced processing techniques
• Gain valuable knowledge for their own operations
• Enjoy the products made during class meals
• Take home a detailed course syllabus packed with practical information

Topics include:
• Marination techniques
• Flavored sausage production
• Bowl chopper applications
• Cutting tests & meat evaluation
• Boneless ham production
• Non-meat ingredients
• Fermented vs. non-fermented snack sticks
• Smokehouse operations
…and much more!

📍 Course Dates:
June 19-20 — Tulare, CA
August 7-8 — Davis, CA

💲 Cost: $250 per person
✅ Available exclusively to AAMP members
⚠️ Limited registration spots available

If you are not yet an AAMP member, you’ll need to join before registering.

Scan the QR code in the graphic or visit:
AAMP ACE Processing Courses https://aamp.com/page/aceprocessing

05/30/2026

From our friends in California. A great opportunity for education!

05/29/2026
05/27/2026

FSIS has released a new version of its Food Standards and Labeling Policy Book. The new version replaces the existing 21-year-old book. The Policy Book is intended to be guidance to help manufacturers and prepare product labels that are truthful and not misleading. Changes in this publication are to add new entries, correct errors, condense material, and reformat the entries for ease in reading and use.

This is a very useful guide when thinking of naming and developing a product with a common name, requiring specific ingredients, or tied to a specific identity. You can download the new version of the Food Standards and Labeling Policy Book at https://www.fsis.usda.gov/guidelines/2005-0003.

Address

10 Sonoma Avenue Bldg. 738
San Luis Obispo, CA
93405

Website

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