Advanced Listeria monocytogenes Intervention and Control Workshop
April 30-May
1, 2012
For the first time ever, AMIF is pleased to offer the complete Advanced Listeria monocytogenes Intervention and Control Workshop in conjunction with the AMI Expo. Don't miss your chance to take advantage of this unique opportunity.
The workshop is designed to help manufacturers of ready-to-eat (RTE) meat and poultry products examine the issues surrounding control methods, and to provide experience in developing appropriate sanitation protocols and testing plans for RTE products. In addition to assuring optimal product safety and implementing best practices for RTE process, the workshop offers a key benefit: helping to assure compliance.
The agenda for this workshop has been updated to help meet the changing needs for RTE manufacturers and now features a new session on Data Analysis and updated case studies that will help participants learn to how take the theories presented back to their plants.
Who should attend:
Food Safety Managers
HACCP Managers
Research and Development Managers
Plant Managers
Scientific Affairs Directors
Regulatory Affairs Directors
Program Highlights:
Basis for Process Control
Sanitary equipment and facility design techniques
New ingredient technologies for preventing growth
Updated case studies and breakout sessions
Space is limited to 60 participants.
Workshop Location
Sheraton Dallas
400 N Olive St
Dallas, Texas 75201
For more information, please contact Rosie Levine.
Preliminary Agenda
Registration & Housing Information
Brochure
Cancellation Policy
All AMI and AMIF 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.
For the first time ever, AMIF is pleased to offer the complete Advanced Listeria monocytogenes Intervention and Control Workshop in conjunction with the AMI Expo. Don't miss your chance to take advantage of this unique opportunity.
The workshop is designed to help manufacturers of ready-to-eat (RTE) meat and poultry products examine the issues surrounding control methods, and to provide experience in developing appropriate sanitation protocols and testing plans for RTE products. In addition to assuring optimal product safety and implementing best practices for RTE process, the workshop offers a key benefit: helping to assure compliance.
The agenda for this workshop has been updated to help meet the changing needs for RTE manufacturers and now features a new session on Data Analysis and updated case studies that will help participants learn to how take the theories presented back to their plants.
Who should attend:
Food Safety Managers
HACCP Managers
Research and Development Managers
Plant Managers
Scientific Affairs Directors
Regulatory Affairs Directors
Program Highlights:
Basis for Process Control
Sanitary equipment and facility design techniques
New ingredient technologies for preventing growth
Updated case studies and breakout sessions
Space is limited to 60 participants.
Workshop Location
Sheraton Dallas
400 N Olive St
Dallas, Texas 75201
For more information, please contact Rosie Levine.
| Details |
Preliminary Agenda
Registration & Housing Information
Brochure
Cancellation Policy
All AMI and AMIF 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.