The National Fisheries Institute and the National Food Processors
Association are teaming up with Cornell University and Sea Grant
Programs to offer several intensive one-day workshops on controlling
Listeria monocytogenes in ready-to-eat (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:
March 26, 2003, New York, New York*
April 10, 2003 Virginia Beach, Virginia
April 29, 2003 Seattle, Washington*
May 1, 2003 Chicago, Illinois
Each workshop will focus on a particular type of product to illustrate
Listeria controls. 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 information visit:
http://www.nfi.org/uploads/ListeriaWorkshop.PDF
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