Dairy Beef: maximizing quality & profits Survey Header Image
Suggestions for Improvement
Please make comments in the box provided about any of the specific segments of the course. Each section has a list of the segments to refresh your memory. Use the number of the segment as a reference to your comments.

Question
Response
SECTION ONE:
1. Why is Your Participation Important?
2. Mr. Food Video
3. Virtual Tour of a Packing Plant
4. Introduction to HACCP slideset
5. Interview with a Packer Video
6. Discussion questions
SECTION TWO:
7. Why was my cow condemned?
8. Quiz
SECTION THREE:
9. Residue Prevention Video
10. Quiz
SECTION FOUR:
11. Preventing Carcass Defects slideset
12. Quiz
SECTION FIVE:
13. Reducing Biological Risks slideset
14. Quiz
15. Prudent Antibiotic Use on Dairies
SECTION SIX:
16. Improving Cow Carcass Quality…slideset
17. Decision tree for sending cows to slaughter
18. Program Wrap-up & Evaluation
19. Assessing your risks “tool”
20. Additional Resources
21. Glossary
General Comment
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