COLUMBUS, OHIO — The 10th Annual Thermal Processing of Ready-to-Eat Meat Products Short Course will be held March 31 - April 2 at The Ohio State University, Columbus, Ohio.
The responsibility for ensuring safe, ready-to-eat meat products has shifted away from regulatory agencies and to the meat industry. As a result, a better understanding of the critical factors involved in thermal processing is needed. This course is designed for anyone in the meat industry who is responsible for producing safe R.T.E. meat products. Meat industry experts cover all technical and regulatory aspects of cooking, chilling and post-package handling of R.T.E. meat products in this course, with presentations. The late Erwin Waters, as well as Bob Rust and Lynn Knipe developed the course.
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