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AMI Announces Agenda for Recalls and Public Health Investigations Program

Thursday, October 18, 2012

Washington, DC, October 18, 2012 – The American Meat Institute has published the agenda for the Recalls and Public Health Investigations program scheduled for Monday, January 28, 2013 at the International Meat Expo (IME) at the Georgia World Congress Center in Atlanta, Georgia. IME is part of the International Production and Processing Expo (IPPE).

This program addresses the unique challenges of recalls and public health investigations. AMI has worked with experts across the industry to develop a learning experience tailored to meet those challenges.

The program presents information on industry topics such as understanding how a public health investigation is conducted; the investigation process and outcomes from the Centers for Disease Control (CDC) and Food Safety and Inspection Service (FSIS); developing a broader understanding of an investigation; preparing responses to food borne outbreak questions; preparing message points for outside stakeholders; writing and reviewing the company’s recall plan; asking questions of officials during a food borne outbreak; and engaging in mock recalls by understanding benefits and being able to provide better suggestions.

Meat and poultry packer/processors, senior management, recall coordinators, technical services, operations management, and quality assurance managers are all encouraged to attend.

The confirmed speakers include Bradford Clemens, food safety and quality assurance manager, Clemens Food Group; David Goldman, M.D., Office of Public Health Science-FSIS; Robert Hibbert, partner, Morgan Lewis; and Andrew Milkowski, Ph. D, University of Wisconsin.

The registration fee is $150 per attendee.

To register and view the conference agenda, please visit www.ime13.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 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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