Center of the Plate Training teaches participants about standards and specifications by demonstrating how the cuts commonly found in foodservice and retail are fabricated. Participants also learn about variations in quality and how standards can impact the consistency of meat products.
A.M.I.F. and N.A.M.P. are also partnering to offer the upcoming E. coli O157:H7 Conference for Beef Further Processors. This year’s conference, to be held Sept. 28-29 in Chicago, will devote an entire morning to achieving validation for further processors.
Other topics that will be covered include a pre-harvest update, an F.S.I.S. policy update, a discussion of how science and the law affect the industry, information on suppliers and an overall H.A.C.C.P. plan update.
For more information and to register, go to http://www.namp.com/.