Educational material discussed during this seminar will include both effective sanitation and hygienic practices and the control of microorganisms that cause spoilage and foodborne illness. After a discussion of microorganisms found in meat products, safety issues will be addressed and contamination sources identified. Practices to reduce contamination such as personal hygiene and Good Manufacturing Practices (GMPs) will be discussed. Sanitation procedures for cleaning after production will be provided and the identification of the optimal cleaning compounds and sanitizers will be addressed. Furthermore, viable sanitation equipment and updated food safety technologies will be identified.

Date : 3rd December 2015 to 4th December 2015

Place : United States, St. louis

Website :http://bit.ly/1OTNKfG

Contact Person:Event Manager

Description:

Educational material discussed during this seminar will include both effective sanitation and hygienic practices and the control of microorganisms that cause spoilage and foodborne illness. After a discussion of microorganisms found in meat products, safety issues will be addressed and contamination sources identified. Practices to reduce contamination such as personal hygiene and Good Manufacturing Practices (GMPs) will be discussed. Sanitation procedures for cleaning after production will be provided and the identification of the optimal cleaning compounds and sanitizers will be addressed. Furthermore, viable sanitation equipment and updated food safety technologies will be identified.

Educational material discussed during this seminar will include both effective sanitation and hygienic practices and the control of microorganisms that cause spoilage and foodborne illness. After a discussion of microorganisms found in meat products, safety issues will be addressed and contamination sources identified. Practices to reduce contamination such as personal hygiene and Good Manufacturing Practices (GMPs) will be discussed. Sanitation procedures for cleaning after production will be provided and the identification of the optimal cleaning compounds and sanitizers will be addressed. Furthermore, viable sanitation equipment and updated food safety technologies will be identified. will be held in St. louis,United States on date 2015-12-04

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Deadline for abstracts/proposals : 1st December 2015

Keynote Speakers : Norman Marriott Consultant, Food Industry Norman Marriott Food Scientist Professor Emeritus and food Industry Consultant has 38 years' of experience in the food industry. He is teaching university courses related to sanitation and food science, especially meat science. Dr. Norman is the author of four books, four book modules or chapters, and over 650 technical or industry-related manuals, papers, or bulletins. He has served as an editor for 14 years of a technical journal also as an

Conference Highlights : Agenda: Day 1 Schedule: Lecture 1: Meat Microbiology Lecture 2: Meat Safety Issues Lecture 3: Contamination Sources Lecture 4: Personal Hygiene Lecture 5: Good Manufacturing Practices (GMPs) Lecture 6: Meat Plant Sanitation Lecture 7: Sanitizers Lecture 8: Optimal Sanitation Lecture 9: Sanitation Equipment Lecture 10: Emerging Food Safety Technologies Day 2 Schedule: Lecture 1: Hazard Analysis and Critical Control Points (HACCP) Lecture 2: HACCP Plan Development Lecture 3: San

Venue :Courtyard St Louis Downtown West, Market Street, Saint Louis, MO, United States

Check the event website for more details.