Ohio State UniversityColumbus, Ohio

April 8-10, 2008

As the responsibility for ensuring safe, ready-to-eat (RTE) meat products is shifted away from regulatory agencies, and to the meat industry, a better understanding of the critical factors involved in thermal processing is needed. This course is designed for anyone in the meat industry who is responsible for producing safe RTE meat products. All technical and regulatory aspects of cooking, chilling and post-package handling of RTE meat products are covered in this course, with presentations by meat industry experts. This course was developed by the late Erwin Waters, Bob Rust and Lynn Knipe.

The Course is being held at:
University Plaza Hotel
3110 Olentangy River Rd
(614) 267-7461
Columbus, OH 43202

Visit their website at: http://www.universityplazaosu.com/maps.htm for directions and location maps

For Topics, Speakers, and Abstracts Click here

Click here for Online Registration or

for the Brochure and registration formClick here

Email knipe.1@osu.edu for additional information

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