BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Meat Science - ECPv6.16.5.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://meatsciences.cals.wisc.edu
X-WR-CALDESC:Events for Meat Science
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Chicago
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20220313T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20221106T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20230312T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20231105T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20240310T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20241103T070000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20231010T080000
DTEND;TZID=America/Chicago:20231012T170000
DTSTAMP:20240108T174721Z
CREATED:20230117T182105Z
LAST-MODIFIED:20240108T174721Z
UID:5431-1696924800-1697130000@meatsciences.cals.wisc.edu
SUMMARY:Advanced Food Safety & Meat Microbiology School
DESCRIPTION:Advanced Meat Microbiology & Food Safety for Processed Meats Short Course – registration starts July 10th\, 2023. \nDate: Tuesday\, October 10th\, 2023\, at 8:00 am to Thursday\, October 12th\, 2023\, until 4:30 pm \nAbout the Advanced Meat Microbiology & Food Safety for Processed Meats Short Course \nThis three-day Advanced Meat Microbiology and Food Safety for Processed Meats Workshop is designed for those who have previously attended the University of Wisconsin-Madison Food Safety & Meat Microbiology School or a similar program\, or for those with strong knowledge of food safety practices in the meat and poultry industries. Lectures and breakout sessions will be led by a group of nationally and internationally recognized industry and academic authorities in their fields. This course will include numerous hands-on and interactive exercises to build upon classroom discussion. Attendees will have the opportunity to acquire proficiency with predictive models and other resources to manage process variations\, establish thermal process\, formulating foods for safety\, and handling cooling deviations\, focusing on real-world\, in-plant scenarios. Panel discussions and opportunities to interact with instructors are built into the schedule and will provide substantial one-on-one education \nWith the enrollment in this short course limited to 60\, you will have ample opportunity to have your questions answered directly by the speakers and staff. \nTopics Covered \n\nAppendix A & B\nThermal processing- target organisms\, data collection\, and interpretation\nUse of process lethality spreadsheets (including breakout exercises)\nCooking and cooling deviations (including breakout exercises)\nAlternate/novel technologies for pathogen reduction\nSurface-applied antimicrobials\nFormulating with synthetic and clean-label antimicrobial ingredients\nPredictive modeling\nHygienic design of facilities and equipment\nEnvironmental/product sampling\nShelf-life considerations\nProduct spoilage troubleshooting\nSampling plan development and statistics\nValidation strategies and support (including creating challenge studies)\nRegulatory issues and the future of food safety\nGenomic technologies for investigating contamination\n\n Course and Registration Questions: \nThe registration fee will include course materials & handouts\, breaks & lunches\, refreshments\, and local transportation between the DoubleTree hotel and the MSABD building\, lodging\, parking\, and other meals are not included. \nRegistration will open July 10\, 2023   \nRegistration fees will be $1350 general registration and $1\,150 for FRI sponsors\, university\, state and federal employees. \nPlease register using the link below: \n  \nhttps://charge.wisc.edu/animalscience/workshop_register.aspx?workshop_id=185 \nLodging \nDoubleTree Hotel by Hilton Madison Downtown \nA block of rooms has been reserved at the Double Tree by Hilton Madison Downtown\, rate $179.00 per night\, Group code:   This rate is only available until September 26th\, 2023\, after that date\, the rate is not guaranteed.  You may click on the link below to book directly. \n(1.7 miles from class site\, MSABD building)\n525 W Johnson Street\nMadison\, WI\nPh: (608) 251-5511 (if registering by phone\, please use group code: AFS) \nBooking Link: https://www.hilton.com/en/attend-my-event/msndtdt-afs-7d1b7316-5a20-45d8-b25a-f971c9c49110/ \nCourse Location\, Parking and Transportation: \nThe  Advanced Meat Microbiology & Food Safety for Processed Meats Short Course is held at the University of Wisconsin – Madison\, Meat Science & Animal Biologics Discovery (MSABD) building\, located at 1933 Observatory Drive\, Madison\, WI 53706. \nNearby parking is also available in Lot 67 (2002 Linden Drive) or Lot 36 (1645 Observatory Drive). Rates are $1 per 30 minutes for the first 3 hours\, and $1/hour thereafter. The maximum rate for the day is $15.   For additional information about parking\, please click on the link below (control + click) which shows the location of the Meat Science & Animal Biologics Discovery building. \nhttps://livestock.extension.wisc.edu/files/2021/09/MSABD-Map-Directions.pdf \n\nIf you have questions\, please contact .Colleen Crummy (colleen.crummy@wisc.edu \, 608-279-7669)\, Jeff Sindelar (608-262-0555 / jsindelar@wisc.edu) or  Adam Borger (acborger@wisc.edu / 608-263-7062)
URL:https://meatsciences.cals.wisc.edu/event/advanced-food-safety-meat-microbiology-school/
LOCATION:Meat Science & Animal Biologics Discovery Building\, 1933 Observatory Drive\, Madison\, WI\, 53706\, United States
CATEGORIES:Extension
END:VEVENT
END:VCALENDAR