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: http://meatsci.osu.edu/events
Source: The Ohio State University
