Each year the Education & Workforce Development Department, in conjunction with other NAMI departments, conducts a series of annual conferences and educational workshops to meet the needs of the NAMI membership, others in the industry and their retail and food service customers.
Annual education conferences, topical workshops, award programs, committee meetings and an annual trade show. Every event is an opportunity for industry processors, suppliers and press to learn, network and take back valuable solutions.
October 15-16, 2015
This workshop is designed to help you improve productivity, efficiency and product quality while learning the latest humane handling and stunning practices. This program is intended for key plant personnel, such as managers, production and pen supervisors, training managers, quality assurance and safety staff and others involved in training personnel in animal driving, handling and stunning. Table top exhibits and sponsorship opportunities are available.
October 20-21, 2015
This workshop focuses on the challenge of controlling Listeria monocytogenes in order to produce a safe, nutritious product. The NAMI Foundation has worked with experts across the industry to develop a learning experience tailored to meet those challenges. This year's workshop will include an off-site afternoon at a nearby associate member, which was proven a successful venture in 2014, and other program updates will be implemented. Discussion topics will continue to focus on sanitation, equipment design, corrective actions, sampling plans and data analysis. Sponsorships and exhibits are available for this conference.
This annual meeting and conference is a great networking and educational opportunity for the entire industry. In partnership with the Canadian Meat Council, the Meat Importers Council of America this broadly attended event will include a variety of education sessions on key industry topics, particularly those involving regulatory and legislative issues, as well as outlook sessions for 2016 and the member to member education provided by Issues Answers Action. Tabletop exhibits and sponsorship opportunities are available.
January 26-January 28,
NAMI is offering numerous workshop sessions
at the show for attendees interested in
business growth, operations management, food
safety, and product development. In addition to
the free workshops, NAMI will offer a Product
Improvement Workshop addressing meat color,
packaging, and shelf life, a HACCP Validation
Workshop designed to help processors meet
expectations set by new FSIS compliance
guidelines, and an Ingredient Specification and
Allergen Control Workshop, which will take an
in-depth look at best practices for raw
material and ingredient control, and best
practices to avoid allergen issues.
Registration for IPPE is open.
January 25- January 26,
The NAMI Environmental Conference will once again be co-located with IPPE. This 2 day conference will provide information on a variety of topics and challenges related to environmental issues faced in the meat and poultry industry. This program addresses top of mind topics such as water use, conservation, goverment regulations, greenhouse gas emissions, and waste management. Winners of the Environmental Recogniton Awards will be honored at a reception on Monday, January 25. Registration is available as part of IPPE registration.
February 21-23, 2016
The Annual Meat Conference, co-sponsored by
NAMI and the Food Marketing Institute (FMI),
will be held in Nashville, TN on February
21-23, 2016 at the Gaylord Opryland Resort and
Convention Center. The AMC offers comprehensive
education sessions that include a variety of
wayts to explore the latest developments in
meat retailing. In addition, the annual Product
Tasting Reception continues to be a premier
event, and the conference provides outstanding
newtowkring opportunities. Registration for AMC
will open in the Fall.
February 28 – March 2, 2016
Exhibit sales are now open for the 2016 National Grocers Association (NGA) Show, which will take place February 28-March 2, 2016, at the Mirage Hotel and Casino in Las Vegas, Nevada. Meat Institute processor members receive discounts to showcase their latest products, innovations and services at NAMI's Meat Pavilion on the show floor. The 2016 NGA Show will convene independent retailers, wholesalers, food retail industry executives and food manufacturers to highlight cutting-edge tools, marketplace trends and best practices facing the independent grocery industry. For more information regarding exhibit opportunities and the Meat Pavilion, contact Eric Zito, senior director of membership and exposition services, at firstname.lastname@example.org or 202/587-4223.
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This annual meeting and conference is a great networking and educational opportunity for the entire industry. Education topics will be broad and cover multiple interest areas including food safety, government regulations, workforce issues, economics, and general business topics. The always popular Issues Answers Actions session will be featured, which provides structured member interaction on a variety of issues and topics. Education on new technologies will also be featured, and there will be tabletop exhibit opportunities.
Sorry, the details for this event are not yet set.
This NAMI Foundation educational conference is designed to provide critical information to help enhance worker safety, reduce injury and illness rates, lower compensation costs and increase productivity through better safety management. The program is intended for meat and poultry plant managers, safety and personnel specialists and supervisors with employee safety, health and human resources responsibilities. In addition to joint sessions, the program also break into specific tracks for worker safety and HR, and provides a motivational keynote speaker. The Worker Safety Awards will be presented at this conference.
Sorry, the details for this event are not yet set
NAMI Foundation Center of the Plate Training® (COP) sessions bring together some of the top experts and species organizations to teach food industry professionals the best and most profitable uses for beef, pork, lamb, veal and poultry, as well as processed meats and seafood. This three day course is designed to teach the fundamentals of meat specifications by giving a first-hand look at how carcasses are converted to cuts commonly used in retail and foodservice. This event draws approximately 50 attendees.
NAMI will schedule webinars at regular intervals that will focus on either 1) time-sensitive information, or 2) topics of interest to small and very small members who may not have the necessary resources to attend in-person events.
NAMI and NAMIF POSITION
NAMI and NAMIF will continue to provide annual conventions, conferences, and webinars for all segments of the membership and develop special workshops, seminars and other programs to meet needs as they arise.
NAMIF CONTACT: ANNE HALAL, SENIOR VICE PRESIDENT