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Pathogen Control and Regulatory Compliance in Beef Processing Conference

September 6-7, 2017 | Hilton Rosemont, Chicago O’Hare

Wednesday, September 6, 2017


1:00 pm – 1:10 pm
Grand Ballroom
Welcome and Introduction
Norm Robertson, Vice President, Regulatory Services, NAMI
1:10 pm – 2:00 pm
Grand Ballroom
Cultivate Food Safety – Going Beyond Compliance
Dr. Lone Jespersen, Principal, Cultivate
2:00 pm – 3:00 pm
Grand Ballroom
CDC Update: Foodborne Illness and Surveillance Techniques
Ellyn Marder, Surveillance Epidemiologist, Centers for Disease Control and Prevention
3:00 pm – 3:15 pm
Grand Ballroom Foyer
Break
3:15 pm – 4:15 pm
Grand Ballroom
Validation Resources for Beef Processors
Dr. Kerri Gehring, Associate Professor, Texas A&M University, President and CEO, International HACCP Alliance; Dr. Jeff Sindelar, Associate Professor, Department of Animal Science, and Wendy Bedale, Science Writer, Food Research Institute, University of Wisconsin-Madison
4:15 pm – 5:15 pm
Grand Ballroom
Novel Intervention Strategies in Fresh Beef
Dr. Mindy Brashears, Professor - Food Microbiology, Food Safety, Director, International Center for Food Industry Excellence, Texas Tech University; Dr. Bob Delmore, Interim Director of Undergraduate Programs and Professor, Department of Animal Sciences, Colorado State University
5:15 pm – 7:00 pm
Yaeger, Davis and Wright Rooms
Networking Reception with Tabletop Exhibits

Thursday, September 7, 2017


*8:00 am – 8:30 am
Grand Ballroom
FSIS Priorities and 2018 Outlook
Paul Kiecker, Acting Administrator, FSIS, USDA
*8:30 am – 9:00 am
Grand Ballroom
FSIS Policy Update
Roberta Wagner, Assistant Administrator, Office of Policy and Program Development, FSIS, USDA
*9:00 am – 9:30 am
Grand Ballroom
Whole Genome Sequencing- Agency Update and Industry Implications
Dr. David P. Goldman, Assistant Surgeon General and Chief Medical Officer, USPHS, Assistant Administrator, Office of Public Health Science, FSIS, USDA
9:30 am – 9:45 am
Grand Ballroom Foyer
Break
** 9:45 am – 10:15 am
Grand Ballroom
Downstream Interventions and Intended Use
Brenden McCullough, VP Technical Services, National Beef Packing
**10:15 am – 11:00 am
Grand Ballroom
Establishing Microbiological Independence
Dr. Barb Masters, VP Global Food Safety and Quality, Keystone Foods, and Sherri Jenkins, Regional Beef Technical Services, JBS USA
**11:00 am – 12:15 pm
Grand Ballroom
Improving Pre-requisite Programs: Interactive Session
Dr. Kerri Gehring, Associate Professor, Texas A&M University, President and CEO, International HACCP Alliance
12:15 pm – 1:00 pm
Lindbergh
Lunch
1:00 pm – 1:45 pm
Grand Ballroom
STEC – Are They Any Different? What We Know Now
Dr. Harshavardhan Thippareddi, John Bekkers Professor of Poultry Science, University of Georgia
1:45 – 2:30 pm
Grand Ballroom
Understanding and Improving the Efficacy of Antimicrobial Interventions
Dr. Randall Phebus, Professor, Food Safety and Defense, Kansas State University
2:30 – 3:00 pm
Grand Ballroom
Hot Topics: Labeling Claims and Compliance and Notification of Adulterated or Grand Ballroom Misbranded Products
Roya Galindo, Director, Regulatory Services, NAMI, and Dr. Barb Masters, VP Global Food Safety and Quality, Keystone Foods
*no media
**no media or government