WASHINGTON — Two major industry associations, the American Meat Institute and the North American Meat Processors Association, are partnering to co-sponsor the food safety education programming at the 2011 Meat, Poultry & Seafood Industry Convention and Exposition, April 13-16, at McCormick Place, Chicago, Ill.
“Food safety is our industry’s top priority and we are pleased that NAMP will be joining us in this important effort to provide attendees with the tools they need to face today’s challenges,” said J. Patrick Boyle, AMI president and CEO.
“Collaborative efforts such as this are essential to our common goal — to ensure our products are the safest in the world. We are happy to be part of this world-class expo,” added Phil Kimball, NAMP executive director.
Scheduled food-safety sessions include:
- Residues: Process Control – Wednesday, April 13, 8:15 - 9:15 a.m. Concern about public health consequences if residues are found in food is growing. Attendees will hear the latest from processors and suppliers about the future of controlling residues in their product and will leave with a better understanding of the questions that should be asked to ensure the proper systems are in place to meet current international standards.
- Regulatory Update – Wednesday, April 13, 9:30 - 10:30 a.m. Attendees will learn the latest on key US Department of Agriculture (USDA) regulations, including nutritional labeling, the possible designation of additional STECs as potential adulterants, the multi-drug resistant Salmonella and the continuing implementation of the Public Health Information System (PHIS).
- Short Course: Anatomy of a Recall – Thursday, April 14, 8:15 - 10:30 a.m. This session will teach attendees how to manage a recall through an examination of several headline-making scenarios.
- Short Course: Allergen Control for the Meat and Poultry Industry – Friday, April 15, 8:15 - 10:30 a.m. This intensive session will focus on allergen control for the meat and poultry industry with special emphasis on sanitation, labeling and record-keeping.
- Short Course: Listeria monocytogenes – Saturday, April 16, 7:30 - 11:30 a.m. This course will provide in-depth discussions on the industry’s best practices and how to implement appropriate and effective microbial interventions and compliance with regulatory requirements.