NAMI introduces new paid educational sessions at IPPE 2017

by MEAT+POULTRY Staff
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Paid registrants can attend the four-hour workshops for a fee. 
 
WASHINGTON, D.C. – Visitors to the 2017 International Production & Processing Expo (IPPE) in Atlanta, Georgia, Jan. 31-Feb. 2, 2017, will have the opportunity to attend both free and paid educational programs during the 3-day show. The North American Meat Institute (NAMI) will sponsor three new paid education programs during IPPE – Meat and Poultry Labeling: Issues and Approvals, Listeria monocytogenes Prevention and Control Workshop and Meat Quality Workshop: Know Your Muscle, Know Your Meat. 

Jeff Canavan, deputy director, Labeling and Program Delivery Division at the Food Safety and Inspection Service, John Dillard, attorney at OFW Law, and Debbie Nece, scientific and regulatory affairs director at Cargill Protein Group, will lead the Meat and Poultry Labeling: Issues and Approvals session on Jan. 30 from 1:00 to 5:00 p.m. The workshop, which costs $150 for registered attendees, will review meat and poultry labeling policies, including generic label approval, product naming, marketing claims and new regulatory requirements. Attendees will also learn strategies to comply with the regulatory requirements and labeling changes. 

Featured speakers of the Listeria monocytogenes Prevention and Control Workshop include Sharon Birkett, vice president, North American Quality and Food Protection, OSI Group, LLC; Kris Olson, corporate account manager, Food and Beverage, Ecolab, Inc.; Steve Tsuyuki, senior director, Sanitary Design and Corporate Sanitation, Maple Leaf Foods; and Matt Henderson, director of food safety, Land O’Frost, Inc. The four-hour workshop, held from 7:30 to 11:30 a.m. on Jan. 31, is $150 for registered attendees. Topics discussed include sanitation, equipment design, sampling, investigations and regulatory issues. 

The Meat Quality Workshop: Know Your Muscle, Know Your Meat, offered Feb. 1 from 7:30 to 11:30 a.m., will detail the ways in which production and processing variables affect the quality of meat and poultry products. The interactive workshop will be led by Dale Woerner, Ph.D., associate professor in the Dept. of Animal Sciences at Colorado State Univ.; Chance Brooks, Ph.D., professor and associate chair of the Dept. of Animal and Food Sciences at Texas Tech Univ.; and Dustin Boler, Ph.D., assistant professor in the Dept. of Animal Science at the Univ. of Illinois. During the session attendees will examine muscle profiles and speakers will highlight the major factors impacting product tenderness, flavor and functionality. 

For more information on any of the above sessions and to register to attend IPPE, visit www.ippexpo.org.   
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