Not-Ready-To-Eat (NRTE) Poultry Products That Appear Ready-To-Eat (RTE)

DOWNLOAD THE PRESENTATIONS:

Consumer Product Comprehension
Risk Management & Intervention
NRTE Processing Interventions

TIME: Wednesday, Nov. 2, 1:15pm - 3:15pm

ROOM: S102D

 

The U.S. Poultry & Egg Association and National Chicken Council and experts from prominent poultry processors join forces to offer this food safety symposium that focuses on ready-to- cook prepared poultry products. This in-depth session will include a discussion of processing interventions designed to help control Salmonella in ready-to-cook prepared poultry products, as well as label and packaging innovations designed to better educate consumers with respect to appropriate product preparation.

 

PRESENTERS: Dr. Al Yancy, U.S. Poultry & Egg Association, Dr. Ashley Peterson, National Chicken Council, Jeff Shaw, Barber Foods, Ken Springer, Koch Foods, and August Konie, Maple Leaf Farms