The Ohio State University is hosting a “Thermal Processing of Ready-to-Eat Meat Products Short Course.” The course is scheduled from April 20-22, 2016 at the Nationwide and Ohio Farm Bureau 4-H Center in Columbus.

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 Validation 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

This course is designed for anyone in the meat industry who is responsible for producing safe, ready-to-eat meat products.

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.

The registration fee covers the cost of the conference; lunches on Wednesday, Thursday, Friday; and a loose-leaf proceedings of the course presentations.

More program details can be found at:

Source: The Ohio State University