In 2023, USDA FSIS issued a guideline on ready-to-eat (RTE) fermented, salt-cured, and dried products, outlining responses to commonly asked questions about these products, where cooking is not the primary lethality step. Some products impacted by this guideline are summer sausage, pepperoni, salami, and country-cured ham. Join experts from Eurofins in this webinar to discuss considerations in creating validation studies.

The AMC is the premier conference for meat retail professionals, bringing together peers and trading partners across the industry. Experience three days of insightful discussions on consumer trends, sustainability, technology, and the political landscape.

Network with industry leaders, discover the latest innovations and solutions from leading suppliers, and gain valuable knowledge through a diverse program featuring expert speakers, interactive presentations, and an exclusive first look at the Power of Meat, essential insights to drive your business forward.

Who Should Attend: Meat department managers, buyers, merchandisers, marketing and sales professionals from national chains, regional supermarkets, direct-to-consumer brands, and specialty food retailers, as well as equipment, technology and service providers in sales and marketing, product development, food safety and quality, technical services, research and development, business development, and executives.

ELS+ is a platform designed for safety, environmental compliance, and HR professionals in the meat industry to stay ahead of emerging trends and challenges. Our experts focus on practical and applicable insights, sharing essential information to help you keep your workforce and facilities safe, engaged, and up to date. This community provides a secure environment where you can discuss challenges and learn from peers about what strategies are effective and which ones aren’t. Most importantly, you will leave equipped with tools and talking points to effectively communicate your valuable ideas back at your plant.

WHO SHOULD ATTEND: Professionals at all levels in safety, human resources, and environmental compliance

The Animal Care & Handling Conference is the only event dedicated to advancing animal welfare and handling practices, particularly within the meat industry’s slaughter sector. This unique gathering brings together industry leaders, academics, and practitioners, bridging academic research and real-world application. Unlike other conferences, it encourages open dialogue and shares practical, actionable solutions designed for those working in slaughter operations. Attendees will gain valuable insights, network with peers, and leave equipped with strategies to enhance animal care and handling in their daily practices.

WHO SHOULD ATTEND: Professionals in animal welfare and handling, compliance, food safety and quality, technical services, and academia.

RTE manufacturers face the constant challenge of controlling Listeria monocytogenes to produce safe, nutritious products. This intimate workshop covers the latest developments in Listeria control, sanitation, sanitary design, environmental monitoring, investigations, corrective actions, and critical information to help processors stay current on regulatory issues and changes. Attendees will engage in hands-on exercises, including a critical thinking exercise focused on ‘seek and destroy’ scenarios. This unique learning experience provides valuable insights and actionable takeaways that can be directly applied to your plants with take-home action items for continuous improvement. Seats are limited, and participants will receive a certificate upon completion of the workshop.

Who Should Attend: Professionals in food safety and quality, technical services, production, sanitation, HACCP, regulatory affairs, microbiology, research development and operations.

The Meat Institute Food Safety Conference brings together food safety professionals across the supply chain, creating opportunities for attendees to openly share experiences and best practices addressing the meat industry's most pressing challenges. From the latest scientific findings on foodborne pathogens and evolving food safety regulations and guidance documents to emerging threats like antimicrobial resistance, this event will inspire new innovative approaches to your food safety challenges and provide actionable and practical solutions to advancing your food safety programs.

Who Should Attend: Professionals in food safety and quality, technical services, compliance, regulatory affairs, science and innovation, microbiology, research and business development, and sales.

We are thrilled to announce the reimagined Protein PACT Solutions Summit, formerly known as the Protein PACT Summit. This is the premier event where the efforts you make in your operation meet with the entire meat value chain to address the multitude of sustainability, supply chain management, animal welfare, food safety, and consumer trust challenges. This is not just a conference with endless speeches; it's a reimagined platform where industry leaders can come to benchmark their strategies, where innovators collaborate to find solutions, and where we all partner on pre-competitive action. Attend to discover how forward-thinking companies are future-proofing their business and leave with practical insights to help your organization reach its goals.

WHO SHOULD ATTEND: CEOs, COOs, sustainability, FSQA, animal welfare, legal and supply chain executives.

RTE manufacturers face the constant challenge of controlling Listeria monocytogenes to produce safe, nutritious products. This intimate workshop covers the latest developments in Listeria control, sanitation, sanitary design, environmental monitoring, investigations, corrective actions, and critical information to help processors stay current on regulatory issues and changes. Attendees will engage in hands-on exercises, including a critical thinking exercise focused on ‘seek and destroy’ scenarios. This unique learning experience provides valuable insights and actionable takeaways that can be directly applied to your plants with take-home action items for continuous improvement. Seats are limited, and participants will receive a certificate upon completion of the workshop.

Who Should Attend: Professionals in food safety and quality, technical services, production, sanitation, HACCP, regulatory affairs, microbiology, research development and operations.

IPPE is the world’s largest annual display of technology, equipment, supplies, and services used in the production and processing of eggs, meat, and poultry and those involved in feed manufacturing.

Who Should Attend: C-level executives, professionals in sales and marketing, production and processing, maintenance, food safety and quality, research and academia.