9th Annual Thermal Processing of Ready-to-Eat Meat Products Short Course
At The Ohio State University
April 8-10, 2008

Below are presentations from previous years. This page will be updated as the 9th Annual Thermal Processing class nears.

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 – Bob Hanson

Temperature Measurement – Bob Hanson

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 - TBA