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AMIF Listeria Intervention and Control Workshop Slated for December 5-6, 2001, in Dallas, TX

Friday, September 21, 2001
 

The AMI Foundation’s (AMIF) popular workshop “Implementing Listeria Intervention and Control” will be held December 5-6, 2001, at the Hyatt Regency Dallas in Dallas, TX. The Dallas workshop will be cosponsored by the Southwest Meat Association (SMA).

The course is designed to help participants examine the issues surrounding control of microbiological hazards, primarily Listeria, in ready-to-eat meat processing and to provide experience in developing appropriate procedures for processing and handling ready-to-eat meat and poultry products under USDA’s soon-to-be finalized rule.

The two-day workshop will address sanitary design, product formulation and post packing technology, microbiological sampling, data analysis, and investigation and corrective actions. The workshop also will include a technology fair where attendees can meet directly with suppliers.

Workshop leaders are unique because they are "working food safety/HACCP experts" from Cargill, Inc., ConAgra Refrigerated Foods, Inc., Hormel Foods Corporation, Ecolab Inc., Food & Beverage Division, John Morrell & Co., Land O’ Frost, Inc. and Oscar Mayer Foods. AMI regulatory and scientific affairs staff will also be on hand to answer questions and help solve problems.

Participants will also receive a special maintenance sanitation training video to use with in-plant employees, courtesy of Kraft Foods and the AMI Foundation.

Registration is $595 for AMI or SMA members, $495 when three or more members register together, $1,000 for exhibitors and $695 for non-members. Registration is limited to 60 participants to ensure a quality learning experience.

To register for the workshop, visit http://www.meatinstitute.org.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Headquartered in Washington, DC, the Institute provides legislative, regulatory and public relations services, conducts scientific and economic research, offers marketing and technical assistance and sponsors education programs.

The AMI Foundation is a nonprofit organization dedicated to research, education and information that benefit the meat and poultry industry. Originally created in 1944, the AMI Foundation today solicits grants from government, industry and other organizations to fund a broad range of food safety, worker safety, nutrition and consumer information projects.


For more information contact:
Janet Riley
Vice President, Public Affairs
703-841-2400
jriley@meatinstitute.org
Josee Daoust
Manager, Public Affairs
703-841-2400
jdaoust@meatinstitute.org

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