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NAMI IPPE Education

January 30-February 2, 2017 | Atlanta, Georgia

Monday, January 30, 2017


Meat and Poultry Labeling: Issues and Approvals

1:00-2:00 pm
Understanding and Maximizing the Generic Approval Process
Jeff Canavan, Deputy Director, Labeling and Program Delivery Division, USDA-FSIS
2:00-3:00 pm
Labeling Products Using Standards and Fanciful Names and Claims Guidance
John Dillard, Attorney, OFW Law
3:00 – 3:15 pm
Break
3:15-4:15 pm
Hot Topics: Protective Coverings and Immediate Containers, Processing Aids, and Consideration for Allergens
Jeff Canavan, Deputy Director, Labeling and Program Delivery Division, USDA-FSIS
4:15-5:00 pm
Recent Regulatory Changes for Meat & Poultry Labeling
Debbie Nece, Scientific and Regulatory Affairs Director, Cargill Protein Group
Pork 101, Co-sponsored by the American Meat Science Association

Speakers:
Dr. Dean Pringle, Associate Professor & Undergraduate Coordinator, Department of Animal and Dairy Sciences, University of Georgia
Dr. Davey Griffin, Professor, Extension Meat Specialist, Meat Science Section, Department of Animal Science, Texas A&M University

Tuesday, January 31, 2017


Listeria monocytogenes Prevention and Control Workshop

7:30-7:35 am
Welcome & Introduction
7:35-8:00 am
Introduction to Listeria and Control Programs
Sharon Birkett, VP North American Quality and Food Protection, OSI Group, LLC
8:00-8:45 am
Science Based Sanitation Best Practices
Kris Olson, Corporate Account Manager, Food and Beverage, Ecolab, Inc.
8:45-9:30 am
Process Based Sanitation Best Practices
Steve Tsuyuki, Senior Director, Sanitary Design & Corporate Sanitation, Maple Leaf Foods
9:30 - 9:45 am
Break
9:45-10:30 am
Principles of Sanitary Design
Matt Henderson, Director of Food Safety, Land O’Frost, Inc.
10:30 – 11:15 am
Environmental Monitoring and Seek and Destroy
Sharon Birkett, VP North American Quality and Food Protection OSI Group, LLC
9:45-10:30 am
Program Maturity Model
Steve Tsuyuki, Senior Director, Sanitary Design & Corporate Sanitation, Maple Leaf Foods
Family Businesses: Real Stories and First Steps

Speakers:
Jennifer Pendergast, Senior Consultant, The Family Business Consulting Group
Dave Miniat, CEO, Ed Miniat LLC
Mark Miniat, Business Development Manager, Ed Miniat LLC
Ron Miniat, Chairman of the Board, The Miniat Companies
Beef 101

Speakers:
Dr. Davey Griffin, Professor, Extension Meat Specialist, Meat Science Section, Department of Animal Science, Texas A&M University

Wednesday, February 1, 2017


Meat Quality Workshop: Know Your Muscle, Know Your Meat

7:30 – 8:15 am
Principles of Muscle Profiling, Aging, and Nutrition
Dr. Dale Woerner, Associate Professor, Department of Animal Sciences, Colorado State University
8:15 – 9:00 am
Managing Tenderness, Flavor, and Shelf Life
Dr. Chance Brooks, Associate Chair and Professor, Department of Animal Sciences, Texas Tech University
9:00- 9:15 am
Break
9:15 – 10:15 am
Pork Tenderness, Flavor, and Color Stability and Pork Color Demonstration
Dr. Dustin Boler, Assistant Professor, Department of Animal Science, University of Illinois
Meat Industry Regulatory Update and Compliance Session

8:00-9:00 am
2017 Top Regulatory Issues for the Meat Industry
Mark Dopp, General Counsel and Senior Vice President of Regulatory and Scientific Affairs, North American Meat Institute
9:00-10:00 am
FSIS Compliance Issues: Inspection and Enforcement Update
Norm Robertson, Vice President of Regulatory Services, North American Meat Institute
Setting Up for Success: Processed Meat Product Introductions

8:00-8:30 am
Consumer Trends and Growth Areas in Processed Meat Consumption
Patrick Fleming, Director of Market Intelligence and Innovation, National Pork Board
8:30-9:15 am
Importance of Internal Appearance, Texture and Effective Use of Line Extensions in Successful Processed Meat Product Introductions
Dr. Joe Cordray, Professor, Iowa State University
9:15-9:45 am
Importance of External Appearance, Packaging and Marketing in Successful Processed Meat Product Introductions
Dr. Gustavo Gonzalez, GUSTA Food Safety and Quality Consultants, LLC
Get the Facts With Meat Mythcrushers

2:00-3:00 pm
Meat Mythcrushers: Meat and Meat Processing
3:00-4:00 pm
Meat Mythcrushers: Animal Production and Slaughter
Janet Riley, Senior Vice President, Public Affairs, North American Meat Institute
Eric Mittenthal, Vice President, Public Affairs, North American Meat Institute

Thursday, February 2, 2017


Whole Genome Sequencing – Food Safety Implications

8:00-9:00 am
Understanding Whole Genome Sequencing
Dr. Haley Oliver, Associate Professor of Food Science, Purdue University
9:00-9:20 am
Whole Genome Sequencing as an Advance for Public Health Surveillance
Dr. John Besser, Deputy Chief, Enteric Diseases Laboratory Branch, Centers for Disease Control and Prevention
9:20-9:40 am
Whole Genome Sequencing use in Outbreak Investigations
Dr. Matthew Wise, Outbreak Response Team Lead, Outbreak Response and Prevention Branch, Centers for Disease Control and Prevention
9:40-10:00 am
Industry Implications for WGS
Dr. KatieRose McCullough, Director of Scientific and Regulatory Affairs, North American Meat Institute and Rafael Rivera, Manager of Food Safety and Production Programs, U.S. Poultry & Egg Association
Understanding and Achieving Operational Excellence- FREE

Speakers:
Bill Marion, VP Organizational Excellence, Land O’Frost
Donald (Donnie) Bowden, Plant Manager, Ecolab