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New Saturday Sessions Offer Focused (and Free) Training Program, Show Floor Access at AMI Expo

Wednesday, July 9, 2003
 

Washington, DC – Specially designed Saturday sessions at the American Meat Institute’s International Meat, Poultry & Seafood Exposition from Oct. 29 – Nov. 1, 2003, allow companies to send their most essential managers and supervisors to Chicago for a free day of professional development courses and networking on the Worldwide Food Expo show floor at McCormick Place.

The Saturday program comprises three education sessions designed to enhance the skills of both up and coming as well as seasoned managers and food safety and quality assurance personnel. The five-hour short courses, scheduled from 7 a.m. to Noon, have been consolidated into a Saturday morning, leaving plenty of time for participants to visit the show floor. All courses will be lead by industry peers from top companies.

The Five Hour Manager offers new managers – and seasoned ones looking to polish their skills – a host of management techniques from peer experts in the field. From hiring to leading to evaluating, participants will leave the conference armed and inspired to meet management challenges.

The Food Safety Short Courses will provide in-depth discussion on industry best practices, implementing appropriate and effective microbial interventions and compliance with regulatory requirements. Each course will provide the most up-to-date information available and include time for participants to ask questions and solve problems in their own operations. Participants will be required to take a short quiz and will receive a Certificate of Completion at the end of the course.

In "Industry Best Practices for Ready-to-Eat Meat Operations: Listeria Intervention and Control," participants will learn strategies for controlling Listeria in the plant’s environment. Topics covered will include sanitary design and ready-to-eat sanitation, product formulation and post-packaging technology, routine sampling plans for process control and data analysis and corrective actions.

During the "Industry Best Practices for Beef Processing: Fresh and Ground Beef Products," industry scientists and operational experts will share the blueprint for microbial interventions in fresh and ground beef processing. Topics covered will include controlling pathogens in raw and ground meats, best practices for personnel, facility and equipment sanitation, best practices for process critical tasks and microbial interventions and sampling and testing principles.

Advanced registration is required for these free sessions. Interested parties should register online or download a registration form at https://www.compusystems.com/cgi-bin/registration/wwfe03/register.pl .

Worldwide Food Expo is the premier showcase of processing, packaging, equipment, ingredients and services for the global food industry. Sponsored by the American Meat Institute (AMI), the International Association of Food Industry Suppliers (IAFIS), the International Dairy Foods Association (IDFA), the International Bottled Water Association (IBWA), and the American Frozen Food Institute (AFFI), Worldwide Food Expo ’03, will be held Oct. 29 - Nov. 1, 2003, at McCormick Place in Chicago, Ill. Other sponsors include the Meat Importers Council of America (MICA) and the U.S. Hide, Skin and Leather Association (USHSLA). The biennial event attracts more than 30,000 industry leaders from 150 countries to see the largest North American display of food industry suppliers in one location. Attendees will view the innovations of more than 1,200 exhibitors in 1.2 million square feet of floor space, and attend up to 50 educational workshops emphasizing new technologies in the food processing industry. Expo ’03 is comprised of the Food, Dairy & Beverage Exposition and the International Meat, Poultry & Seafood Exposition. For more information, visit www.worldwidefood.com.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI's members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the U.S. Headquartered in Washington, DC, the Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the industry. Its affiliate, the AMI Foundation, is a separate 501(c)3 organization that conducts research, education and information projects for the industry.


For more information contact:
Dan Murphy
Vice President, Public Affairs
703-841-3624
dmurphy@meatinstitute.org
Josee Meehan
Manager, Public Affairs
703-841-3641
jmeehan@meatinstitute.org

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