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March 10, 2021 | 1:00 PM ET
Innovation in the meat industry in nothing new, but the pace of technology development has accelerated and meat processors are finding out how advanced processing techniques can improve their business and their bottom line. This webinar will take a look at where automation in the industry currently stands, and where the best opportunities for future innovation lie. Attendees will learn about both the challenges and benefits of investing in new technology, and the pit falls to avoid as you analyze your own unique processes and products.
March 16, 2021 | 1:00 PM ET
The control of Salmonella has been a priority of the meat industry for many years, and we know more than ever about its prevalence and control. This webinar will take a look back and a look forward as we consider what the future holds for both the control of and the regulatory status of this organism. Don’t miss the opportunity to hear from former Under Secretary for Food Safety, Mindy Brashears, and former Administrator and Acting Deputy Under Secretary for Food Safety Carmen Rottenberg, as they discuss the history of pathogens as regulated entities, the unique properties of Salmonella and advances in control, and how these subjects intertwine as special interest groups push for more oversight.
Wednesday, March 17, 2021 | 1:00 PM
Join us to see how the smart technologies from Inotec and Weiler improve quality and speed product preparation; then, how Handtmann linking and hanging advancements with gram accurate weights work with integrated monitoring to deliver stronger, more effective line management and a demonstrably stronger ROI. After the demo, there will be an opportunity for interactive Q&A with the technology specialist.
If you have a suggestion for an upcoming webinar or would like additional information please contact the Education and Workforce Development team at 202-587-4200