This short course covers all of the technical and regulatory aspects of cooking, chilling and post-lethality handling of ready-to-eat meat products, presented by industry, regulatory and academic experts.
Learn More About Thermal Processing
As the responsibility for ensuring safe, ready-to-eat (RTE) meat is shifted away from regulatory agencies to the meat industry, a better understanding of the critical factors involved in thermal processing is needed.
Topics
This course has been designed to provide meat-industry participants with up-to-date information on the importance of thermal processing. The course program will cover these topics:
- Heat and Mass Transfer
- Microbiology and safety of Cooked Meats
- Control of Listeria monocytogenes in Ready-to-Eat Meat Products
- Validating Lethality Processes for Dry and Semi-Dry Meat Products
- Temperature Measurement
- Data Logging and Tracking
- Performance Standards for Lethality and Stabilization
- Equipment and Process Valdiation for Batch and Continuous Ovens
- Thermal Processing of Slurries with Indirect Heating Systems
- Fundamentals of Continuous Thermal Processing
- Mechanics of Chilling RTE Meat Products
- Introduction of Lethality Equations
- Use of the Pathogen Modeling Program and the Predictive Microbiological Information Portal
- Microwave Cooking of Bacon
- Food Safety Beyond Guidelines and Regulations
- Post-Packaging Pasteurization of Cooked Meat Products
- Sanitary Facility Design
- Processing Interventions to Prevent L. monocytogenes Growth
- FSIS Documentation Material for HACCP Decisions
Who Developed This Course?
This course was planned and organized by university and industry experts who specialize in processed meats, thermal processing foods, and food safety.
Lynn Knipe is an Extension processed meats specialist at The Ohio State University. Robert E. Rust is a retired Extension specialist from Iowa State University. The late Erin Waters was a recognized authority on process controls for ready-to-eat meat products.
Who Should Attend?
This course is designed for anyone in the meat industry who is responsible for producing safe, ready-to-eat meat products.
What does the Conference Cost?
The cost for an individual registration for this food-industry conference is $900. Please register by March 29, 2015.
After that date, there will be an additional charge of $100 for late registration.
Your registration fee covers the cost of the conference; lunches on Wednesday, Thursday, Friday; and a loose-leaf proceedings of the course presentations.