| Safety Validation of Heating/Cooling Processes for Meat and Poultry
Products |
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- Date: February 29–March 1, 2000
- Time: 8:00 a.m. (registration);
8:30 a.m. instruction begins
- Site: University of Wisconsin–Madison
College of Agricultural and Life Sciences
- Fee: $300 per person (includes
continental breakfasts, breaks, lunches, banquet, lectures materials, and
lab time)
- Contact for registration: Jean
L. Johnson, 608-263-7777, email: jljohns2@facstaff.wisc.edu
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| Objective |
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- To assist individuals in developing the capability of evaluating the
safety of heating and cooling procedures for meat and poultry products, and
to improve understanding of relevant regulations related to such processes.
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| Speakers |
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- Steve Carlson, New Glarus Foods
- Larry Borchert, University of Wisconsin
- Jim Hodges, American Meat Institute
Foundation
- Steve Ingham, University of Wisconsin
- Dennis Buege, University of Wisconsin
- Ron Weiss, University of Wisconsin
- Charles Kaspar, University of Wisconsin
- Kathleen Glass, University of Wisconsin
- Bob Hanson, Alkar
- John Cerveny, Consultant
- John Norback, University of Wisconsin
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| Program |
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- Compliance Guidelines
- What are they and what do they
mean?
- Fundamentals of Microbiology
- Determining Processing Lethality
- Hand-on Heat Penetration / Cooling
Data Collection
- Choosing Your Heating and Cooling
Processes
- "Safe Harbor" approach
- Validation studies
- Survival model approach
- Process Calculations: Validating
the Safety of Heating / Cooling Times and Temperatures
- Hands-on use of:
- ARS pathogen model
- Lethality determination model
- Clostridium cooling model
- Datatrace Software
- Equipment Validation
- Making sure your equipment is
doing what you expect it to do
- Strategies to Control Listeria
monocytogenes Contamination in RTE Products
- Additives
- GMP's and post-processing handling
of RTE products
- Microbiological sampling
- Post-processing pasteurization
- Dealing with Deviations in Heat
Processing and Cooling (Corrective Action) Panel Q/A
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| Sponsors |
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- College of Agricultural and Life Sciences,
University of Wisconsin–Madison
- UW Extension
- UW Food Research Institute
- American Meat Institute Foundation
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Short Course