Preliminary Program

In This Section

Day 1 (8 a.m. – 5:30 p.m.)

  • Continental Breakfast
  • U.S. Regulation of Listeria monocytogenes in Food: Background and Current Framework –Gary Kushner, Hogan Lovells
  • Listeria monocytogenes overview – John Allan, American Frozen Food Institute
  • Systems approach to microbial risks– Kurt Buckman, Birds Eye/Pinnacle Foods
  • Prerequisite programs and employee training – Tom Dohman, Lamb Weston/ConAgra Foods
  • Sanitary design principles that make a difference – Karl Thorson, General Mills
  • Lunch with Presentation by Charles Breen, U.S. Food & Drug Administration
  • Controlling Lm in frozen food production facilities – Kurt Buckman, Pinnacle Foods
  • Breakout Session: Responding to real-life Listeria control scenarios
  • Sanitation principles and practices – Dale Fredell, Ecolab

Day 2 (7:30 a.m. – 1:00 p.m.)

  • Continental Breakfast
  • HACCP validation and verification strategies – Kelly Stevens, General Mills
  • Sampling plans – Kelly Stevens, General Mills
  • Lot definition, traceability, positive release criteria and recordkeeping – Tom Dohman, Lamb Weston/ConAgra Foods
  • Systems approach to Listeria control – Kurt Buckman, Pinnacle Foods

*This program is subject to change.