The National Fisheries Institute and the National Food Processors
Association are teaming up with Cornell University and Sea Grant
Programs in five states to offer five intensive one-day workshops on
controlling Listeria monocytogenes in ready-to-eat (RTE) seafood
products. The workshops are for plant managers, quality control and
sanitation managers, and anyone else involved in controlling food safety
hazards in seafood processing plants that produce RTE seafood products.
Experts at the workshops will provide guidance on how to enhance
Listeria control programs based on cutting edge scientific research
recently conducted in ten RTE seafood plants in the U.S.
Dates and locations for the workshops are:
February 27, 2003, Breaux Bridge, Louisiana
March 26, 2003, New York, New York*
April 10, 2003 Virginia Beach, Virginia
April 29, 2003 Seattle, Washington*
May 1, 2003 Chicago, Illinois
All processors of RTE seafood products are invited to attend any of the
workshops in this series. Each workshop will focus on a particular type
of product to illustrate Listeria controls. The Louisiana workshop will
focus on controls for crawfish processors. The New York, Seattle and
Chicago workshops will focus on controls for smoked seafood processors,
and the Virginia workshop will focus on controls for blue crab
processors.
*For the New York workshop hotel reservations must be made by March 7,
2003 (call 800-882-1043) and for Seattle reservations must be made by
April 4, 2003 (call 800-278-4159).
For further registration and hotel information, please contact: Kinda
Mines, National Fisheries Institute, 1901 N. Fort Myer Dr., Suite 700,
Arlington, VA 22209, 703-524-8880, Email: kmines@nfi.org
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