Food Safety Symposium to be offered at PROCESS EXPO.

Press Release Summary:



At PROCESS EXPO (November 1-4 at Chicago's McCormick Place) U.S. Poultry and Egg Association and the National Chicken Council will bring together panel of industry professionals in Food Safety Symposium. Some topics include industry's heightened focus on ready-to-cook poultry products, and labeling and packaging innovations designed to better educate consumers with respect to preparation of these products. Also addressed will be products that appear to be ready to eat, but are not.




Original Press Release:



National Poultry Associations to Offer Food Safety Symposium at Process EXPO



The U.S. Poultry and Egg Association and the National Chicken Council will bring together a distinguished panel of industry professionals in a Food Safety Symposium at PROCESS EXPO, the food industry tradeshow sponsored by the Food Processing Suppliers Association, November 1-4 at Chicago's McCormick Place.

Dr. Al Yancy, V.P. 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 which will deal with the following issues:

Labeling and Packaging Interventions by Jeff Shaw of Barber Foods which will deal with 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 will be a discussion of 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 myprocessexpo.com

"We are pleased to accept the invitation from FPSA to present this Symposium at PROCESS EXPO", said 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", added Starkey.

"Food safety is the most important goal of the companies that produce chicken products," said Mike Brown, president of the National Chicken Council. "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."

"This is a wonderful example of our goal to offer visitors to PROCESS EXPO an exceptional educational experience to complement our tradeshow", said David Seckman, President of FPSA. In addition to the Food Safety Symposium, visitors can choose over thirty hours of educational programs during the four days of PROCESS EXPO.

The Food Processing Suppliers Association (FPSA) is a global trade association serving suppliers in the food and beverage industries. The Association's 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.

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