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1998 AMI Annual Convention to Feature Meat Industry Research Conference and a HACCP Implementation Confernece

Tuesday, June 2, 1998
 

The American Meat Institute Foundation (AMIF) and the American Meat Science Association (AMSA) will sponsor the annual Meat Industry Research Conference (MIRC) and a HACCP Implementation Conference in conjunction with the 1998 AMI Annual Convention and Innovation Showcase, September 17-19, 1998, at the Philadelphia Marriott in Philadelphia, PA.

Meat Industry Research Conference
Chaired by Dr. Robert Rust, professor emeritus of meat science, Iowa State University, the MIRC offers meat scientists, food technologists and technical experts with the best new ideas, technologies and research findings in the meat and poultry industry.

Through a series of sessions, scientific and technical experts from industry and academia will also address a variety of issues important to industry advancement. Among these are food safety microbial interventions, such as competitive exclusion and irradiation; contemporary issues in food safety, including sodium nitrite in cured meats and an update on bovine spongiform encephalopathy; nutritional issues, including the role of vitamins and trace minerals on meat quality; and processing innovations in such areas as case-ready production and cooking technologies.

Now in its 47th year, MIRC has established itself as the premier conference for those individuals searching for the latest technological and scientific advances in the meat and poultry industry. The MIRC committee and registrants will also have an opportunity to visit with and evaluate exhibitor products and services on the Innovation Showcase floor.

HACCP Implementation Conference
The HACCP (Hazard Analysis Critical Control Points) Implementation Conference will be led by a group of expert HACCP instructors from key food industry associations and technical consulting groups who will reflect upon the implementation of HACCP in the nation’s largest plants and discuss the next phase of implementation for medium-sized plants, scheduled for January 26, 1999.

This conference will discuss overall HACCP implementation from the perspectives of the Food Safety and Inspection Service, packers and processors, their customers and consumers. A status report on the legal issues surrounding implementation also will be provided.

Attendees also will be introduced to problem solving methodology for addressing the top ten impediments to implementation and instructed on how to better understand and communicate with plant inspectors.

The AMIF HACCP implementation program is the longest-running course in the industry. This is an advanced conference designed for attendees who have attended the basic HACCP course and will address the day-to-day, practical challenges that implementation presents.

Registration Information
Early registration received by August 17, 1998, for MIRC ’98 is $295 for AMI or AMSA members, $395 for non-members. Early registration for the AMI Convention is $545 for members and $645 for non-members. A discounted early registration of $645 for members and $745 for non-members is available when registering for both the AMI Convention and MIRC. Registration for the HACCP conference is included in the AMI Convention registration fee. Registration fees increase by $100 if received after August 17.

For more information on the AMI Convention, Meat Industry Research Conference or HACCP Implementation Conference, please call AMI’s Education and Convention Services Department at 703/841-2400 or visit AMI’s web site at www.meatami.org.

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
James Ratchford
Manager, Public Affairs
703-841-2400
jratchford@meatinstitute.org

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