AMI offers workshop on safe ground meat production
The AMI Foundation is offering a new workshop that will address the production of ground products within a preventative food safety system.
The Ground Meat and Poultry Production for Safety Workshop, which will be led by industry experts, will be held March 13-14, 2012, at the Westin Crown Center, Kansas City, Missouri.
The workshop agenda is structured to permit extensive discussion so that participants return to their companies not just with theory, but with practical, new ideas and information that can be implemented to ensure the production of the safest possible ground meat and poultry products.
Scheduled session topics include: a discussion on the state of the industry; recalls — a review and implications; current practices: raw materials; developing a supplier specification; process and product design; validation of HACCP systems; cooking instruction validation; lot and traceability data collection and analysis; traceability: a retailer perspective; the future of food safety regulation and more.
The registration fee for this workshop is $545 for members; $495 for three or more members registering from the same company; and $895 for non-members. Space is limited to 60 participants.
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