• Date: February 29–March 1, 2000
• Time: 8:00 a.m. (registration); 8:30 a.m. instruction begins
• Site: University of Wisconsin–Madison College of Agricultural and Life Sciences
• Fee: $300 per person (includes continental breakfasts, breaks, lunches, banquet, lectures materials, and lab time)
• Contact for registration: Jean L. Johnson, 608-263-7777, email: jljohns2@facstaff.wisc.edu

• To assist individuals in developing the capability of evaluating the safety of heating and cooling procedures for meat and poultry products, and to improve understanding of relevant regulations related to such processes.

• Steve Carlson, New Glarus Foods
• Larry Borchert, University of Wisconsin
• Jim Hodges, American Meat Institute Foundation
• Steve Ingham, University of Wisconsin
• Dennis Buege, University of Wisconsin
• Ron Weiss, University of Wisconsin
• Charles Kaspar, University of Wisconsin
• Kathleen Glass, University of Wisconsin
• Bob Hanson, Alkar
• John Cerveny, Consultant
• John Norback, University of Wisconsin

• Compliance Guidelines
• What are they and what do they mean?
• Fundamentals of Microbiology
• Determining Processing Lethality
• Hand-on Heat Penetration / Cooling Data Collection
• Choosing Your Heating and Cooling Processes
• "Safe Harbor" approach
• Validation studies
• Survival model approach
• Process Calculations: Validating the Safety of Heating / Cooling Times and Temperatures
• Hands-on use of:
• ARS pathogen model
• Lethality determination model
• Clostridium cooling model
• Datatrace Software
• Equipment Validation
• Making sure your equipment is doing what you expect it to do
• Strategies to Control Listeria monocytogenes Contamination in RTE Products
• Additives
• GMP's and post-processing handling of RTE products
• Microbiological sampling
• Post-processing pasteurization
• Dealing with Deviations in Heat Processing and Cooling (Corrective Action) Panel Q/A

• College of Agricultural and Life Sciences, University of Wisconsin–Madison
• UW Extension
• UW Food Research Institute
• American Meat Institute Foundation

phone: 608-263-6826
email: rweiss1@facstaff.wisc.edu

phone: 608-263-6955 
email: mwpariza@facstaff.wisc.edu