The AMI Foundation is offering an educational workshop this September that will address one of the most relevant issues in the meat and poultry industry today: Listeria monocytogenes control.

The AMI Foundation Advanced Listeria monocytogenes Intervention and Control Workshop, co-sponsored by the Canadian Meat Council (CMC), will be held September 24-25, at The Hyatt Regency Chicago in Chicago, Illinois.

Every day, ready-to-eat (RTE) manufacturers face the challenge of controlling Listeria monocytogenes in order to produce a safe, nutritious product. The AMI Foundation has worked with experts across the industry to develop a learning experience tailored to meet those challenges. From sanitation to corrective action and sampling plans to data analysis, Listeria control involves your whole team.

Not only does the Advanced Listeria monocytogenes Intervention and Control Workshop have presentations on the latest developments in Listeria control and real-life examples from people with plant experience, it features hands on breakout sessions and case studies designed to give you firsthand knowledge to use in your plant. In addition to assuring optimal product safety and implementing best practices for RTE process, the workshop offers a key benefit: helping to assure compliance.

Scheduled session topics include an introduction to listeriosis process control technology and principles; challenges of facility design; sanitary equipment design principles; understanding product risk and appropriate intervention; monitoring for process control; data analysis; process data management tools; investigation and corrective actions; and lot and line segregation. The workshop will also feature a number of case studies.

Alchemy, a leading provider of industry training and education, is the proud Silver Sponsor of this conference.  For more information about Alchemy, click here:  http://www.alchemysystems.com/

The American Meat Institute Foundation is a non-profit research, education and information foundation established by the American Meat Institute to study ways the meat and poultry industry can produce better, safer products and operate more efficiently.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI’s members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.