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NAMI IPPE Education

February 11 - February 14, 2019 | Atlanta, Georgia

Monday, February 11, 2019


Meat and Poultry Labeling Workshop

1:00 – 1:15 pm
Introduction and Product Labeling Basics
Roya Galindo, Director of Regulatory Services, North American Meat Institute
1:15 – 2:15 pm
FSIS Labeling Compliance: Tips and Best Practices
Jeff Canavan, Deputy Director, Labeling and Program Delivery Staff, FSIS, USDA
2:15 – 3:00 pm
FDA Labeling Initiatives and Impacts on Meat & Poultry Products
Veronica Colas, Senior Associate, Hogan Lovells US LLP
3:15 – 3:45 pm
Bioengineered Disclosure on Meat and Poultry Products
Trevor Findley, Deputy Director, Food Disclosure and Labeling Division, Agricultural Marketing Service, USDA
3:45 - 4:15 pm
Marketing Claims: Staying in Compliance
Roya Galindo, Director of Regulatory Services, North American Meat Institute
4:15 – 5:00 pm
Labeling Issues Roundup: Product Naming Resources, Allergen Labeling, and Required Inspected Activities
Debbie Nece, Scientific and Regulatory Affairs Director, Cargill Protein Group
Pork 101

1:00 – 5:00 pm
Pork 101
Dr. Davey Griffin, Professor, Extension Meat Specialist, Texas A&M University and Dr. Dean Pringle, Associate Professor and Undergraduate Coordinator, University of Georgia

Tuesday, February 12, 2019


Navigating Traceability and Business Management Systems in the Meat and Poultry Industry

7:35 – 8:15 am
Exploiting the Hidden Benefits of a Good Traceability System: How Mistake Prevention, Loss Prevention and Employee Accountability Can Provide Huge ROI
Matt Schoneman, Traceability Consultant and Sales Manager, VistaTrac by Schoneman Inc.
8:15 – 9:00 am
Processor Panel Discussion: Traceability and Recall Survival
Mike Gau, PFG Middendorf, Gregory Stevcic,, VistaTrac by Schoneman Inc.
9:15 - 10:15 am
The Need to Know of ERP: What is an ERP and How it Can Benefit Your Company
Ed Wood, CEO, North America, and Patrick Pilz, Industry Principal CPG, CSB-System
10:30 – 11:30 am
You Have Your ERP, Now What? Utilizing Your ERP Solution Through Business Intelligence (BI), the Internet of Things (Iot) and New Technologies.
Glenn Goulding, Senior Account Executive, and Sylvain Menard, Protein Industry Architect, Alithya and Microsoft Dynamics 365
Beef 101

8:30 – 10:30 am
Beef 101
Dr. Davey Griffin, Professor, Extension Meat Specialist, Texas A&M University
How to Prepare for the Blockchain Revolution

3:00 – 4:00 pm
How to Prepare for the Blockchain Revolution
Geri Kelley, Director – IT Application, Food Safety & Quality Assurance, Tyson Foods, Inc. and Kevin Otto, Senior Director, Industry Development, Foodservice, GS1 US

Wednesday, February 13, 2019


Meat Quality Workshop: Packaging, Color, and Shelf Life

7:35 – 8:00 am
Results and Implications of Sealed Air's Cryovac® 2018 National Meat Case Study
Shawn Harris, Director of Marketing, Fresh Red Meat, North America, Sealed Air Food Care Division- Cryovac® Brand
8:00 – 9:00 am
Introduction to Shelf Life and Factors Affecting Muscle Color
Dr. Dale Woerner, Associate Professor, Department of Animal and Food Science Cargill Endowed Chair in Meat Science and Sustainability, Texas Tech University
9:15 – 10:15 am
Role of Color in Meat Flavor and Palatability
Dr. Jerrad Legako, Assistant Professor, Department of Animal and Food Science, Texas Tech University
10:30 – 11:30 am
A Look Ahead: Packaging Technology Panel Discussion
Matt Peterka, Research and Development Director, Meat, Bemis Company, Inc., Shawn Harris, Director of Marketing, Fresh Red Meat, North America, Sealed Air Food Care Division- Cryovac® Brand, Matt Malott, President/CEO, Multivac, Inc.
Meat Industry Regulatory Update: Policy and Compliance

8:00 – 9:00 am
2018 Top Regulatory Issues for the Meat Industry
Mark Dopp, General Counsel and Senior Vice President of Regulatory and Scientific Affairs, North American Meat Institute
9:00 – 10:00 am
FSIS Compliance Issues: Inspection and Enforcement Update
Norm Robertson, Vice President of Regulatory Services, North American Meat Institute
Permit Required Confined Space – Train the Trainer

8:00 am – 5:00 pm
Permit Required Confined Space – Train the Trainer
Bill Dennert, Confined Space Instructor, Emergency Response Specialist and Brandon Peterleus, Lead Confined Space Instructor, Emergency Specialist
Competent Person Training for Fall Protection

8:00 am – 12:00 pm
Competent Person Training for Fall Protection
David Jewell, CSP, Regional Safety Consultant, Conney Safety
Get the Facts with Meat Mythcrushers

2:00 – 3:30 pm
Get the Facts with Meat Mythcrushers
Eric Mittenthal, Vice President, Public Affairs, North American Meat Institute

Thursday, February 14, 2019


Functional Ingredients in Meat and Poultry Processing

8:00 – 8:45 am
Guide to Functional Ingredients
Dr. Rodrigo Tarté, Assistant Professor, Meat Science and Technology, Department of Animal Science, Iowa State University
8:45 – 9:15 am
Case Studies in Product Development
Dr. Benjy Mikel, Director of Business Development and Technical Services, John R White Company
9:15 – 10:00 am
A Look Ahead and the Clean Label Challenge, Panel Discussion
Amanda King, Technical Manager, Kemin Food Technologies, Klaus Kreuzner, Director of Sales and Marketing, WTI Inc., Brian Smith, Director, Business Development- Food Ingredients, Hawkins, Inc.
International Trade Issues and Impacts on US Agriculture

8:30 – 10:00 am
International Trade Issues and Impacts on US Agriculture
Peter Rohde, Senior Member Informa’s Agribusiness Intelligence – IEG Vantage Client Advisory and David Williams, Vice President, Informa Economics IEG