This past week I attended the first meeting of a newly formed association, the North American Meat Association (NAMA), a consolidation of National Meat Association (NMA) and North American Meat Processors (NAMP).
The newly formed North American Meat Association (NAMA), formed by the merger of NAMP and NMA, announced its slate of officers, upcoming events and senior executive staff.
The National Meat Association (NMA) and the North American Meat Processors Association (NAMP) recently took additional steps towards creating a new North American meat industry association, the two associations announced today in a joint statement.
NAMP opened registration for its 2012 course Center of the Plate Training II: Cuts to Culinary, March 27-28 at Kendall College in downtown Chicago, Ill.
The North American Meat Processors Association (NAMP) has announced the first of two Campylobacter workshops in 2012 on March 6 - 8, at Auburn University.
It approved forming the new association on two conditions: the approval of NAMP’s members, and Board approval of the legal documents for the new association.
More further-processors are turning to NAMP and other meat and poultry associations for education and training on how to respond to the recent FSIS action declaring the “Big 6” non-O157 STECs as “adulterants.”
The North American Meat Processors Association (NAMP) and USPOULTRY announced today the two associations will conduct a webinar focusing on the control of Salmonella and Campylobacter in processing operations on Sept 29 at 2:00 pm EDT / 11:00 am PDT.
