From appealing non-compliance reports to product labeling to recent inspection issues and policy updates, the Meat Institute's bi-monthly Regulatory Services Update provides members access to experts who understand how to navigate the regulatory environment. We offer a wealth of resources and support to meet and exceed compliance standards and provide guidance on FSIS policy, HACCP, enforcement actions, and recalls, among other regulatory topics. Keep up with ever-changing rules and regulations, join us for our next update on Thursday, July 16th, and stay fully informed on changes affecting your business.

This update we will cover:

• NR Workshop and Directive 5000.4
• General Takeaways and EPR Overview
• Updates to the Food Standard and Labeling Policy Book

The Meat Institute's Western Regional Meeting brings together members across the West Coast for a half-day focused on the policy and regulatory issues shaping operations in California - and what they signal for the region more broadly.

Attendees will leave with:

• Practical insight to support compliance planning 
• A clearer understanding of emerging state and federal policy risks 
• Direct opportunities to engage with peers and experts facing the same operating environment

This year's agenda centers on discussions built for plant leadership and compliance teams:

• California Policy Landscape - An open discussion with California executives on the state-level issues with the most direct impact on processors: Prop 12, extended producer responsibility (EPR), food bans, ultra-processed food definitions, the Farm Bill, and ongoing congressional advocacy efforts. 
• CA GHG & CARB Regulations - A practical breakdown of reporting requirements, compliance timelines, and what's coming next under California's greenhouse gas and CARB rules. 
• Federal Regulatory Update - A look at federal regulatory developments most relevant to California operations.

The Meat Industry Food Safety Conference brings together food safety professionals across the industry, creating opportunities to openly share experiences and best practices that contribute to addressing the meat industry's most pressing challenges. From the latest scientific findings on foodborne pathogens and evolving food safety regulations and guidance documents to emerging threats, this event will inspire new innovative approaches to your food safety challenges and provide actionable and practical solutions to advancing your food safety programs.

Who Should Attend: Professionals in food safety and quality, technical sales, compliance, regulatory affairs, science and innovation, microbiology, research and business development.

This is the premier event where the efforts you make in your operation meet with the entire meat value chain to address the multitude of sustainability, supply chain management, animal welfare, food safety, and consumer trust challenges. This is not just a conference with endless speeches; it's a reimagined platform where industry leaders can come to benchmark their strategies, where innovators collaborate to find solutions, and where we all partner on pre-competitive action. Attend to discover how forward-thinking companies are future-proofing their business and leave with practical insights to help your organization reach its goals.

WHO SHOULD ATTEND: CEOs, COOs, sustainability, FSQA, animal welfare, legal and supply chain executives.

RTE manufacturers face the constant challenge of controlling Listeria monocytogenes to produce safes products. This intimate workshop provides a comprehensive understanding of Listeria control, sanitation, sanitary design, environmental monitoring, investigations, corrective actions, and critical information to effectively navigate regulatory issues and standards. Attendees will engage in hands-on exercises, including a critical thinking exercise focused on ‘seek and destroy’ scenarios. This unique learning experience provides valuable insights and actionable takeaways that can be directly applied to your plants with take-home action items for continuous improvement. Seats are limited, and participants will receive a certificate upon completion of the workshop.

Who Should Attend: Professionals in food safety and quality, technical services, production, sanitation, HACCP, regulatory affairs, microbiology, maintenance, engineering, research development and operations.