Poultry associations offer food safety seminar at Process Expo
Industry professionals meet at global food equipment and technology show to discuss processing and packaging innovations.
September 29, 2011
by Canadian Packaging Staff
The U.S. Poultry and Egg Association and the National Chicken Council are gathering industry professionals for a Food Safety Symposium at PROCESS EXPO, a global food equipment and technology tradeshow sponsored by the Food Processing Suppliers Association (FPSA), November 1 – 4, 2011 at Chicago’s McCormick Place.
Dr. Al Yancy, vice-president for food safety and production programs at U.S. Egg and Poultry will present a historical account of events leading to the industry’s heightened focus on ready-to-cook prepared poultry products.
Dr. Ashley Peterson of the National Chicken Council will moderate the balance of the Symposium dealing with:
- Labeling and packaging interventions presented by Jeff Shaw of Barber Foods looking at looking at labeling and packaging innovations designed to better educate consumers with respect to appropriate preparation of this class of products;
- Processing Interventions by Jeff Shaw, Ken Springer of Koch Foods, and August Konie of Maple Leaf Farms discussing processing interventions designed to help control Salmonella in ready-to-cook prepared poultry products. This session titled “Not-Ready-To-Eat (NRTE) Poultry Products That Appear Ready-To-Eat (RTE)” will take place on Wednesday, November 2 from 1:15-3:15pm in room S102D. For information about the seminar program at PROCESS EXPO go to www.myprocessexpo.com.
“We are pleased to accept the invitation from FPSA to present this symposium at PROCESS EXPO,” states John Starkey, president of the U.S. Poultry and Egg Association.“We hope this symposium demonstrates the importance of food safety to both our Association and the National Chicken Council.
Adds Mike Brown of the National Chicken Council: “Food safety is the most important goal of the companies that produce chicken products. We are pleased to help sponsor a discussion of the important processing interventions and consumer education initiatives that help ensure the safety of ready-to-cook products.”
David Seckman, president of FPSA notes: “This is a wonderful example of our goal to offer visitors to PROCESS EXPO an exceptional educational experience to complement our tradeshow.”
In addition to the Food Safety Symposium, visitors can choose over thirty hours of educational programs during the four days of PROCESS EXPO.
About the Food Processing Suppliers Association
The Food Processing Suppliers Association (FPSA) is a global trade association serving suppliers in the food and beverage industries. Its programs and services support member’s success by providing assistance in marketing their products and services, overall improvement in key business practices and many opportunities to network among industry colleagues. Programs and services to achieve these objectives include PROCESS EXPO (industry leading trade show), electronic media marketing, education, market intelligence, research, and advocation of critical industry issues such as food safety, sanitary design of equipment, and global trade. FPSA members are organized in vertical industry councils which focus on specific needs and concerns that are unique to each industry sector. FPSA councils currently represent the Bakery, Beverage, Dairy, Prepared Foods and Meat sectors. For more information, visit www.fpsa.org.