Log in Join Grass Roots Action

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.

Hotel Information

Hilton Kansas City Airport
8801 NW 112th St
Kansas City, Missouri 64153
Phone: (800) 445-8667
Hotel Website

Click here for online reservations

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.

Sponsorships have evolved as a critical component in any marketing manager’s arsenal of marketing tools. Today’s expectations from sponsorships are much higher than the old days of simply having your company’s name listed at an event. The CEIR (Center for Exhibition Industry Research) reports that event efficiency increases by a whopping 104% when a sponsorship is included in an Event Plan, when that company is attending & participating in a conference or event.

For information regarding sponsorship opportunities please contact Jim Goldberg, Director Member Recruitment & Outreach, at 202-587-4206 or jgoldberg@meatinstitute.org

  • Hotel Key Cards: $3,000
  • Lanyards: $3,000
  • Lunch on Wednesday: $3,000
  • Coffee Breaks: $2,500
  • Table-Top Exhibit During Reception: $1,950

  • Increased recognition & signage before and during the event.
  • Provide materials at registration.
  • 2 individual social media posts to all 10,000 @meatinstitute followers.
  • 1 complimentary table-top exhibit.
  • 2 complimentary registrations to the event.

  • Increased recognition & signage before and during the event.
  • 1 complimentary table-top exhibit.
  • 1 complimentary registration to the event.

  • Recognition & signage before and during the event.

For information regarding sponsorship opportunities please contact Jim Goldberg, Director Member Recruitment & Outreach, at 202-587-4206 or jgoldberg@meatinstitute.org



Media Partners

Timothy A. Freier

Timothy A. Freier, Ph.D.

Vice President, Scientific Affairs and Microbiology, North America
Mérieux NutriSciences

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.

Presentation: Intro to Sampling, Investigation, Data Analysis and Process Control
Traceback and Whole Genome Sequencing

Suzanne Finstad

Suzanne Finstad

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.

Presentation: The Process of Environmental Monitoring

Steve Tsuyuki

Steve Tsuyuki

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.

Presentation: Case Study: Why Are We All Here?
Lunch and Maple Leaf Food Safety Journey: A Living Example
Investigation: Aggressive Sampling and Data Analysis

Matt Henderson

Matt Henderson

Director of Food Safety
Land O’ Frost

Matt Henderson has worked with Land O’ Frost for the past eighteen years in multiple roles across the organization focused on food safety. As Sanitation Manager and Food Safety Manager, his job functions included managing the sanitation process, managing Listeria sampling programs, and chairing the Seek and Destroy and Facility Design Teams. In his current role as Director of Food Safety, Matt is responsible for leading the ongoing continuous improvement of food safety systems at Land O’ Frost. Matt graduated from Arkansas Tech University with a Bachelor’s degree in Agribusiness and Michigan State University with a Master’s Degree in Food Safety.

Presentation: Seek and Destroy (Critical Thinking) Game Preparation
Process Management and Preventive Controls
Case Study: You’ve Got a Positive? Now What? Lot and Line Segregation and Product Testing and Seek and Destroy De-brief

Hayriye Cetin-Karaca

Hayriye Cetin-Karaca, Ph.D.

Food Scientist

Hayriye is originally from Europe (born in Bulgaria and raised in Turkey). Hayriye has her undergraduate degree in food engineering in Turkey. She received her master’s and Ph.D. in food science at University of Kentucky, where she has specialized in food microbiology and food safety. After completing her Ph.D., she worked at University of Kentucky as an instructor. Hayriye’s previous research and practical experience includes evaluation and application of natural bioactive antimicrobials into food systems in order to eliminate foodborne pathogens, increase shelf-life and enhance food safety. She also is interested and has experience in high pressure processing (HPP) of high risk foods.

Hayriye has been a part of corporate food safety team of Smithfield Foods, packaged meats division for 2.5 years, where she manages food safety projects and provide scientific/technical support to plant operations, food safety management, and research and development functions.

Presentation: Understanding Product Risk and Appropriate Intervention and Use of Bacteriophage

James Davis

James Davis

Corporate Sanitation Manager

James earned a B.S. from the University of Wisconsin – Madison and an M.S. from Michigan State University, with additional training in electro-mechanical systems. As the Corporate Sanitation Manager at OSI, he leads the company efforts in sanitation and hygienic design of equipment and facilities, with emphasis on food safety risk management. In this role, he develops and implements standards, training and policies to drive consistency in sanitation and hygienic design ensuring a high level of food safety for the organization. James collaborates and participates in industry associations to develop and implement best-practices and new standards.

Presentation: Sanitation Best Practices

Roya Galindo

Roya Galindo

Director, Regulatory Services

Roya Galindo serves as NAMI’s director of regulatory services. She first began her career in 2005 when she was one of the first successful consumer safety inspector interns (CSI) to complete the internship program for the Food Safety and Inspection Service. She worked as a CSI for a few years until she was quickly promoted to an Enforcement Investigation Analysis Officer (EIAO).

After mentoring many of the EIAOs, Galindo switched gears and worked for the industry managing and refining establishment’s food safety systems. Galindo’s extensive background in industry and regulations allows her to provide the members with guidance on a wide array of subjects.

Presentation: Welcome & Introduction to Listeria Process Control Technology and Principles
Regulatory Update

Jeff Klumpyan

Quality Manager-Sanitation
The Kraft Heinz Company

Jeff Klumpyan has been with the KraftHeinz Company for 22 years. Six of those years were in plant and Corporate Quality including Regulatory, six years in plant Sanitation and six in Corporate Sanitation. Current responsibilities are USDA Sanitation Programs, Sanitary Design review, and Environmental Program support during investigation, corrective action and preventative action.

Presentation: Sanitary Design Principles

Jeremy Adler

Sr. Area Technical Support Coordinator
Ecolab, Inc.

Jeremy is a Sr. Technical Support Coordinator for Ecolab. He provides technical support for the application of cleaning, sanitation, and antimicrobial products to the field sales team. Additionally, he provides in-plant support for product and process validation, regulatory compliance guidance, and remediation of microbiological food safety concerns. He also provides Sales, Marketing, and Research and Development support for commercialization of proprietary chemistries and their application systems designed to improve plant efficiencies and increase the microbiological quality of meat products and the production plant environment. Adler earned a Doctor of Philosophy degree in animal science from Colorado State University, with a concentration in food microbiology and meat safety. He has authored and co-authored several peer-reviewed publications in the Journal of Food Protection and Journal of Food Science.

Presentation: Sanitation Best Practices

Listeria monocytogenes Workshop is currently sold out. Please contact Nicole Vetsch (nvetsch@meatinstitute.org) to be placed on the waitlist.

Special Accommodations

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