8th Annual Thermal Processing of Ready-to-Eat Meat Products Short Course
At The Ohio State University
March 13-15, 2007

Speaker's Pictures and Bios

Click on the topics below to see a brief summary.

Thermal Processing of RTE Meat and Poultry Products: the Importance to the Industry – Dr. Randy Huffman, AMI

Sanitary Facility Design - Dave Kramer, Sara Lee Foods

Sanitary Equipment Design - Dave Kramer, Sara Lee Foods

Overview of Heat and Mass Transfer – Dr. Brad Marks, Michigan State University

Microbiology of Cooked Meats – Dr. Vijay Juneja, USDA-ARS

Fundamentals of Continuous Thermal Processing - Dr. Don Burge, Gold'n Plump Poultry

Mechanics of Chilling RTE Meat Products – Seth Pulsfus, Alkar-Rapid Pak

Performance Standards for Lethality and Stabilization - Andrew Smith, FSIS

Equipment and Process Validation for Batch and Continuous Ovens – Seth Pulsfus, Alkar-Rapid Pak

Temperature Measurement – Seth Pulfus, Alkar-Rapid Pak

Data Logging and Tracking – Dr. Steve Offley, Data-Paq

ARS Pathogen Modeling Programs for Cooked Product Stabilization – Dr. Vijay Juneja, USDA-ARS

Validating Lethality Processes for Dry and Semi-Dry Meat Products – Dr. Shai Barbut, University of Guelph

Food Safety Beyond the Guidelines and Regulations – Dr. Brad Marks, Michigan State University

Thermal Processing of Slurries with Indirect Heating – Darrell Horn, BlenTech

Post-Packaging Pasteurization of RTE Meat Products – Seth Pulfus, Alkar-Rapid Pak

Processing Interventions to Prevent L. monocytogenes Growth – Dr. Lynn Knipe, The Ohio State University

Controlling L. monocytogenes in RTE Meat and Poultry Products (FSIS RTE Final Rule) - Andrew Smith, FSIS

Safe Handling of RTE Meat Products Post-Cook – Prof. Robert Rust, Rust Associates, Inc.

Supporting Documentation Material for Making HACCP Decisions– Mary Kay Folk and Dr. Lynn Knipe, The Ohio State University

Fundamentals of Microwave Cooking of Bacon - Dr. Philip Wiener and Kurt Kimmerling, Ferrite Inc