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AMI Foundation, National Turkey Federation Sponsor Two Listeria Intervention and Control Workshops in 2003

Friday, December 27, 2002
 

Washington, DC—The American Meat Institute Foundation (AMIF) is partnering with the National Turkey Federation (NTF) to sponsor two sessions of the AMIF’s popular “Implementing Listeria Intervention and Control” workshop next year.

The Listeria workshops are scheduled for Feb. 5 – 6, 2003, at the Hilton Palacio del Rio in San Antonio, and for April 2 – 3, 2003, at the Hilton Milwaukee City Center in Milwaukee.

The course is designed to help participants examine the issues surrounding Listeria control and testing and to provide experience in developing and implementing a Listeria control program in ready-to-eat meat and poultry establishments.

The importance of this issue is underscored by recent actions taken by the U.S. Department of Agriculture. On Dec. 12, 2002, USDA’s Food Safety and Inspection Service (FSIS) made final its administrative directive 10,240.3 that outlines additional steps FSIS inspectors will take to determine if establishments producing ready-to-eat products are taking the necessary steps to prevent contamination with Listeria monocytogenes.

Each 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.

Participants also will have the opportunity to work through on-the-job product sampling scenarios in small groups with workshop speakers and AMI regulatory and scientific affairs staff on hand to answer questions and help solve problems. Breakout sessions will allow participants to deal with different Listeria related scenarios in small groups.

Registration is limited to 60 participants for each workshop to ensure a quality learning experience.

To register for the February workshop, contact Brie Wilson at bwilson@turkeyfed.org.

To register for the April workshop, visit http://www.meatinstitute.org. Direct questions regarding the workshop to Katie Brannan at 703-841-3621 or kbrannan@meatinstitute.org

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.

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
703-841-3635
jriley@meatinstitute.org
Josee Daoust
Manager, Public Affairs
703-841-3641
jdaoust@meatinstitute.org

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