The sessions, titled, “Different Types of Audits and How to Prepare for Them” which will be presented on Tuesday, Sept. 15 and repeated on Wednesday, Sept. 16, and “ Manufacture of Fresh Sausages” which will be held on Wednesday, Sept. 16 and Thursday, Sept. 17.
“Dr. Cordray’s fresh sausage session comes straight out of the very popular Iowa State Sausage and Processed Meats Short Course held each summer in Ames,” said Gil Williams, chairman of FPSA and president of Poly-clip System USA and Canada. “PROCESS EXPO attendees will get the chance to learn from one of the country’s top experts in this field and take these lessons back to their business and improve their final product.”
FPSA President and CEO David Seckman added: “Food processors are often audited in many areas including food safety, food defense, food quality and animal handling. Given changes in the industry, processors not currently involved in audits can expect to be at some point in the future as more retailers are requiring their vendors to be audited.”
This year’s program includes more than 35 hours of education addressing a wide variety of important topics that cover all major segments of the food and beverage industry. Presented by experts from 15 of North America’s top university food science programs, these sessions will be conducted during show hours throughout the four-day event.
For more information about the show, to see the entire educational schedule or to register please visitwww.myprocessexpo.com.