This workshop will provide an in-depth overview of the 10 Principles of Food Safety Design and how to apply these principles in processing facilities. The Food Safety Design Principles were expanded in 2021 by the Food Safety Equipment Design Task Force (FSEDTF), a group of representatives from equipment manufacturers with insight from meat and poultry companies. The expanded principles encompass all aspects of food safety, focusing on foreign material mitigation.

From topics like Salmonella virulence and prevalence, whole-genome sequencing, antimicrobial interventions, bio mapping, sanitation, and recall prevention, this premier event delivers a comprehensive program on the most critical food-safety related topics in the meat industry, including expert instruction, sharing of best practices, research updates, and ample opportunities for networking with peers and colleagues.

In today’s dynamic and competitive landscape, staying ahead in the protein processing industry requires a comprehensive strategy that addresses critical challenges such as product innovation, labeling compliance, and recall preparedness. Join NAMI and Infor for a webinar to guide you through the strategies and tools essential for optimizing these key aspects of your processing business. Our expert panel will share innovative approaches to product development, strategies to achieve precise and compliant labeling, and how to quickly act on a food safety issue.

Co-located with Process Expo, we're offering tailored, timely content and exclusive networking opportunities to serve our community in the Midwest. Join us October 24-25 at McCormick Place in Chicago, Illinois, highlighting crucial issues like Proposition 12, Salmonella, and workforce verification practices and discovering more member participation opportunities—like the Protein PACT—the industry's sustainability framework, committees, and valuable member benefits and resources.

Every day, RTE manufacturers face the challenge of controlling Listeria monocytogenes to produce safe, nutritious products. Taught by the foremost experts in the meat and poultry industry, this year's two-day immersive workshop will use real-life examples from their plant experience to cover the latest developments in Listeria control. From process control and sanitation to sanitary design, environmental monitoring, investigations, and corrective actions, processors will gain critical information to stay up-to-date on regulatory issues and changes.

Earlier this year, the USDA FSIS issued a guideline on Ready-to-Eat (RTE) Fermented, Salt-Cured, and Dried Products, outlining responses to commonly asked questions for 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 USDA FSIS and academia experts in this webinar to discuss outbreaks and research leading to guideline creation, review, and implementation of product validation and targets and future implications for the meat industry.

From appealing non-compliance reports to product labeling to recent inspection issues and policy updates, NAMI's bi-monthly Regulatory Services Update provides members access to experts that understand how to navigate the regulatory environment. We offer a wealth of resources and support to meet and exceed compliance standards and provide guidance on FSIS policy, HACCP, enforcement actions, and recalls, among other regulatory topics.

Unscheduled downtime and foreign material risk can significantly impact a company’s profitability. When plant leaders strive to eliminate these risks from their conveyor systems, they can meet or exceed their throughput and quality goals, which strengthens their position with customers. Join the North American Meat Institute and Intralox in this webinar to discover best practices for eliminating conveyor-related production losses to improve overall business operations, drive results, and strengthen customer trust.