SMA is an organization created to make a difference for its members by initiating opportunities, resolving problems and thus helping allow our member companies to earn a reasonable return on investment. It is understood that the primary focus of our member companies is to produce products that meet or exceed consumer expectations in regards to product safety, nutrition and value.

Developing & Implementing
HACCP Plans
College Station, Texas


September 16 - 18, 2008
December 9 - 11, 2008

Download the
2008 registration brochure
and fax your registration to SMA today!

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Beyond Basics HACCP Plan Improvement Workshop
College Station, Texas


November 6 - 7, 2008

Download the
2008 registration brochure
and fax your registration to SMA today!

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Courses are co-sponsored by SMA
and Texas A&M University.

51 years
Southwest Meat Association
4103 South Texas Ave., Suite 101
Bryan, Texas 77802
Phone: 979-846-9011
Fax: 979-846-8198
Dr. Joe Harris
President/CEO

Phyllis Zimmerman
Executive Assistant
Send SMA an e-mail!

Bobby Palesano Joins SMA

Guide to E. coli O157:H7 Testing
December 2005. Our latest guidance on E. coli Testing for Raw Ground Beef and Raw Ground Beef Components.

Industry Best Practices for Holding Tested Products
September, 2005 Version. Coordinated by the American Association of Meat Processors, American Meat Institute, Food Products Association, National Chicken Council, National Meat Association, National Turkey Federation, North American Meat Processors Association, and the Southwest Meat Association. Facilitated by the International HACCP Alliance