NAMI announces additional educational programs for IPPE
The North American Meat Institute (NAMI) announced it will sponsor five additional education programs at the 2016 International Production & Processing Expo (IPPE) scheduled for Jan. 26-28 at the Georgia World Congress Center in Atlanta.
The “Ingredient Specification and Allergen Control Workshop”, scheduled from 1 p.m. to 5 p.m. on January 25, will look in-depth at best practices for raw material and ingredient control and will review in-plant practices that can protect employees and businesses from unwanted allergen issues. The workshop costs $150 for registered IPPE attendees.
The “Product Improvement Workshop: Meat Color, Packaging and Shelf Life ” will highlight critical factors affecting meat quality and customer satisfaction, and will provide attendees with an understanding of the relationship between meat color, packaging and shelf life. NAMI says the program also will cover the latest packaging technologies and discuss effective ways to determine and extend product shelf life. The session, which costs $150 for all registered IPPE attendees, is scheduled to take place from 7:30 a.m. to 11:30 a.m. on January 26.
NAMI will also sponsor three additional free education workshops:
The “Challenges and Opportunities in Meat Product Traceability” session on Jan. 26 will address global meat traceability and the unique challenges faced by US producers. The workshop also will focus on in-plant traceability and the technologies available to help processors track products and improve efficiencies. On Jan. 28, NAMI will host the “Global Food Safety Initiative: Planning for Success” session detailing the top mistakes—and how to avoid them—in achieving or continuing certification from Global Food Safety Initiative (GFSI) recognized certification schemes.
The “Process Technology Workshop: Brines, Marinades and Cook Technologies ,” scheduled for Jan. 28, will cover the latest techniques and ingredients for improving the use of brines and marinade in plants and will discuss sanitation best practices. The second part of the workshop will highlight innovative cook technologies, and current practices to improve those technologies.
For more information these sessions and to register to attend the event, visit www.ippexpo.org.
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