E. coli conference set near Chicago Sept. 16-17

 

(MEATPOULTRY.com, September 12, 2008)
by Bryan Salvage

 

Source of Article:  http://www.meatnews.com/news/headline_stories.asp?ArticleID=96425

 

 

 


 

 

CHICAGO -- Processors of ground, blade-tenderized, marinated and injected products are urged to attend a special industry update conference titled Prevention of E. coli O157:H7 for Further Beef Processors, which takes place Sept. 16 and 17 at the Four Points by Sheraton-O’Hare Airport, Schiller Park, Ill. The event is being co-sponsored by a variety of industry associations, food safety technology products and services companies and industry trade publications including MEAT&POULTRY.

Experts on E. coli O157:H7 from academia, government and industry will cover steps plant managers may take to improve their control programs for E. coli O157:H7 and meet F.S.I.S. expectations. Available food-safety technologies and best practices will be discussed along with practical recommendations for improving HACCP plans and prerequisite programs.

On Sept. 16, the following sessions will be held:

• 1:30-1:45 p.m. — Introduction & Overview of E. coli O157:H7 Detection, Ann Wells, director of scientific and regulatory affairs, North American Meat Processing Association.

• 1:45-2:45 p.m. — E. coli O157:H7 testing — Implications for further processors. Preparing for positive test results, Kerri Harris, president, International HACCP Alliance.

• 2:45-3:00 p.m. — E. coli O157:H7 testing — n-60 testing demonstration, Michelle Rossman, director of beef safety research, National Cattlemen’s Beef Association.

On Sept. 17, the following sessions will be held:

• 7:45-8:00 a.m. — Introduction and overview of F.S.I.S. actions, Ann Wells

• 8:00-8:45 a.m. — F.S.I.S. checklist interpretations and future plans, Dan Engeljohn, deputy assistant administrator, Office of Policy and Program Development, Food Safety Inspection Service.

• 8:45-9:45 a.m. — Surviving an F.S.I.S. food-safety assessment, Kerri Harris, president, International HACCP Alliance.

• 10:15-11:15 a.m. — Prerequisite programs and approved supplier programs, Tim Biela, chief food safety & quality officer, American Foodservice.

• 11:15- 12:15 p.m. — HACCP plans and supporting prerequisite programs, Kerri Harris; Tim Biela; Nick Nickelson, chief executive for science and health, Standard Meat Company.

• 12:15-1 p.m. — Lunch. Richard Raymond, U.S.D.A. undersecretary for food safety, is the keynote speaker. This will likely be his last presentation to the meat industry before he retires at the end of this month.

• 1:00-2:00 p.m. — Interventions and supporting documentation, Kerri Harris; Dr. Jim Marsden, NAMP senior science advisor and Regent’s Distinguished Professor, Kansas State University.

• 2:00-2:30 p.m. — Validation and verification, Nick Nickelson.

• 2:30-3:00 p.m. — Speaker panel, Q&A session.

Log onto http://www.namp.com/namp/Default.asp for more information.

 

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