About the Event
Every day, RTE manufacturers face the challenge of controlling Listeria monocytogenes in order to produce safe, nutritious products. In addition, this workshop provides critical information to help processors stay up to date on regulatory issues and changes. The Foundation for Meat & Poultry Research & Education has worked with experts from across the industry to develop a learning experience tailored to meet those challenges.
From sanitation to corrective actions and sampling plans to data analysis, Listeria control involves your whole team. Not only does the Advanced Listeria monocytogenes Intervention and Control Workshop have presentations on the latest developments in Listeria control and real-life examples from people with plant experience, it features hands on demonstrations, breakout sessions and case studies designed to give you first-hand knowledge to apply to your plant.
Hilton Kansas City Airport
8801 NW 112th St
Kansas City, Missouri 64153
Phone: (800) 445-8667
The workshop will be held at the Hilton Kansas City Airport, 8801 NW 112th Street, Kansas City, Missouri, 64153. The hotel is located just south of the Kansas City Airport, and a free shuttle bus is available (call hotel for pick-up). Free parking is also available on-site.
To make reservations in the NAMI block, call the hotel directly at 1-800-445-8667 and reference the NAMI Listeria Workshop. The cutoff date to make reservations is noon, September 30, 2019. Reservations requested after this date will be based upon availability. The negotiated rate is $131 per night for single or double occupancy.
For information regarding sponsorship opportunities please contact Jim Goldberg, Director Member Recruitment & Outreach, at 202-587-4206 or email@example.com
Timothy A. Freier, Ph. D.
Vice President, Scientific
Affairs and Microbiology, North America
After receiving his Ph.D. in microbiology from Iowa State and conducting post-doctoral research at Oregon State, Dr. Freier has worked for over 25 years in food safety-related positions at Silliker, Cargill and Mérieux. He was a co-developer and instructor for the American Meat Institute’s “Advanced Listeria Intervention and Control Workshop” beginning in 1999 and continues to teach this course for the North American Meat Institute. He has been active with many other groups including the Grocery Manufacturer’s Association, where he chaired the Task Force on the Control of Salmonella in Low-Moisture Foods, the Listeria Guidance Task Force and the Microbiology Food Safety Committee. Tim chaired the Meat and Poultry Professional Development group for the International Association for Food Protection. He has served two terms on the U.S. National Advisory Committee on Microbiological Criteria for Foods.
Vice President of Food
Safety & Quality Assurance, Poultry
Suzanne is responsible for leading the Food Safety & Quality Assurance Team Members within the poultry segment. In this role, Suzanne provides thought leadership and strategy, including policies and programs designed to ensure regulatory and specification compliance, drive continuous improvement, as well as ensure technical support to the sales team in managing customer expectations. Her team works collaboratively with the business to identify and mitigate risk to the brand and consistently deliver to expected food safety and quality metrics.
Prior to her current role, Suzanne held several positions related to regulatory compliance across the enterprise. This includes responsibility for food safety and quality initiatives related to contract manufacturers and direct material suppliers. Before joining Tyson in 1997, she worked for another integrator on the live side of poultry operations.
Suzanne earned her Bachelor of Science degree from Texas A&M University and her Master of Science degree from the University of Arkansas. She actively serves as a member of the BRC’s International Advisory Board as well as the Technical Advisory Committee. She is a past co-chair of the North American Meat Institute’s Food Safety and Inspection Affairs Committee. Suzanne holds multiple professional certifications including the American Society for Quality’s Certified Quality Auditor and Certified HACCP Auditor.
Senior Director –
Sanitary Design and Corporate Sanitation
Maple Leaf Foods
Steve Tsuyuki has worked in the food industry for his entire career after graduating from the University of Toronto in 1984 (BASc – Chemical Engineering and BSc - Science). Since joining Maple Leaf Foods in 2001, he has held a variety of leadership roles in QA, Operations, Six Sigma, Food Safety and Sanitation. During the 2008 Listeria product recall, he took a lead role in developing and implementing a comprehensive environmental monitoring program. In his current role, Steve provides leadership and oversight to over 20 plants ranging from poultry hatcheries, primary processing plants and RTE plants.
All NAMI and Foundation for Meat & Poultry Research & Education educational programs are accessible to persons with disabilities. Please let us know your needs in advance if you require special accommodations or auxiliary aids. Please contact us for more information.
All requests for refunds are subject to a $50 processing fee per person. Refunds will be issued if written notification is postmarked or faxed by September 20, 2019. No refunds will be given after this date. Substitutions may be made in writing at any time.
Please contact us for more information or registration questions, Nicole Vetsch, Manager, Meetings & Conference Services, 202.587.4200