IAFP Presents
In cooperation with Grocery Manufacturers Association (GMA) and American Frozen Food Institute (AFFI)
Prepared, But Not Ready-To-Eat Foods- What You Need to Know
January 24, 2008
9:00 a.m.-3:45 p.m.
Doubletree Hotel Crystal City
Arlington, VA
Convenors: Stan Bailey and Vickie Lewandowski
8:00 Registration and Continental Breakfast
9:00 Introduction of IAFP and Symposium
9:15 Foodborne Outbreaks Associated With Prepared, But Not Ready-to-Eat Products (PNRTE)-Ian Williams, CDC
9:45 Regulatory Issues Related To Prepared, But Not Ready-to Eat-Products-Dan Engeljohn, USDA-FSIS
10:15 Break
10:45 Consumer Practices and Expectations-Sheryl Cates, RTI International
11:15 Factors that
affect Microwave Power and Issues with the Uniformity of Heating in Ovens-Greg Hooper, Campden and Chorleywood Food Research Association
11:45 Lunch
1:00 Factors That Influence Microbial Inactivation during Microwave Cooking-P. Michael Davidson, University of Tennessee
1:30 Guidelines for Validation of Consumer Cooking Instructions for not Ready-To-Eat Products-Jenny Scott, GMA
2:00 Break
2:15 Microwave Issues and Labeling Concerns for the Frozen Food Industry-Bob Garfield, American Frozen Foods Institute
2:45 Round Table Discussion – Challenges Faced by Prepared, But Not Ready-to-Eat Products
3:30 Closing Comments
3:45 Adjourn
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