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AMI Foundation Offers Back-to-Back Workshops on Listeria Monocytogenes and Allergen Control in December

Friday, September 23, 2011

Washington, D.C  – The AMI Foundation is offering two back-to-back educational workshops this December that will address two of the most relevant issues in the meat and poultry industry today: Listeria monocytogenes and allergen control.

The AMI Foundation Advanced Listeria monocytogenes Intervention and Control Workshop, co-sponsored by the North American Meat Processors Association (NAMP) and the Canadian Meat Council (CMC), will be held December 6-7, 2011, at the Hilton Rosemont in Chicago, Illinois.

This updated educational opportunity is designed to help manufacturers of ready-to-eat (RTE) meat and meat products examine the issues surrounding control methods, and to provide experience in developing appropriate sanitation protocols and testing plans for processing RTE products.  In addition to assuring optimal product safety and implementing best practices for RTE process, the workshop offers a key benefit: helping to assure compliance.

Scheduled session topics include an introduction to Listeriosis process control technology and principles; challenges of facility design; sanitary equipment design principles; understanding product risk and appropriate intervention; monitoring for process control; data analysis; process data management tools; investigation and corrective actions; lot and line segregation; and successfully completing an RLM and Food Safety assessment. The workshop will also feature a number of case studies.

The Allergen Control for the Meat and Poultry Industry Workshop will be held December 7-8, also at the Hilton Rosemont in Chicago. This workshop is being cosponsored by the Food Allergy Research and Resource Program (FARRP) at University of Nebraska-Lincoln.

Adverse physical reactions to food are of growing concern to both consumers and to food product manufacturers. Liability and recall issues, as well as recent changes to labeling laws, have had an impact on the way meat and poultry manufactures develop and process their products.  This conference will examine the scientific aspects of food allergen issues, new regulatory developments, control strategies, labeling and validation testing.

In this workshop designed specifically for the meat and poultry industry, attendees will hear strategies used by others in the industry; address allergens in new product development and product reformulation; receive up-to-date information on allergen control programs; learn how USDA-FSIS approaches food allergens; explore lessons learned from allergen-related recalls; understand how to work with ingredient suppliers to address allergen issues in incoming ingredients; and receive information on appropriate analytical methods for detection of food allergens.

Space for each workshop is limited to 60 participants.  For more information and to register, go to http://meatinstitute.org/ht/d/sp/i/40701/pid/40701.


The American Meat Institute Foundation is a non-profit research, education and information foundation established by the American Meat Institute to study ways the meat and poultry industry can produce better, safer products and operate more efficiently.

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 United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.


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