RFA Technical Webcasts

 

The RFA hosts quarterly Technical Webcasts on timely food safety and regulatory topics affecting
the prepared foods industry. The Webcasts are live, interactive events that you can join from your office!

See below for details on the latest Technical Webcast.

RFA Members can access slide presentations from past Technical Webcasts at anytime in the Member Center.

May 25, 2022 RFA Technical Webcast:

 
“Update on the December 2021 Appendix A & B Guidance
Issued by USDA-FSIS”

 

REGISTER HERE for this live, interactive Webcast that you can join from your office!

Non-member registration form

Date and Time:

     * Wednesday, May 25, 2022, from 2:00 p.m.- 3:00 p.m. Eastern Time 

      (1:00 p.m.-2:00 p.m. Central, 12:00 p.m.-1:00 p.m. Mountain, 11:00 a.m.-12:00 p.m. Pacific)

Overview:

Since 1999, USDA has provided Guidance Documents known as Appendix A and B that outline cooking and chilling parameters that will provide pathogen control during cooking and chilling of meat products. Originally they were directed at Salmonella control for roast beef and poultry (Appendix A) and avoidance of clostridium perfringens growth during chilling of cured and uncured products (Appendix B). In the past 20 + years both Documents have been used as the basis for meeting safety requirements specified in company HACCP plans with respect to these and other pathogenic bacteria over the full range of processed meat products . The updates provide expanded information around new research and thinking about how to ensure safety of thermally processed meats. This webcast is directed at regulatory, food safety and research staff of RFA members needing to understand cooked and chilled foods safety requirements that are under USDA regulatory jurisdiction.

 

Presenters: 

Jeff Sindelar and Andy Milkowski, University of Wisconsin – Madison

Jeff Sindelar is a Professor of Meat Science and Extension Meat Specialist in the Department of Animal and Dairy Sciences at the University of Wisconsin – Madison. He has been at UW for the past 15 years after completing his PhD at Iowa State University. Jeff conducts a research program centered around food safety as well as ingredient functionality and quality of meat and processed meat products. In his extension program he offers numerous workshops and short course to small processors in Wisconsin and staff from large national and international companies. Notable in this area is a Master Meat Crafter Program, which trains and recognizes participants as certified in technical expertise in meat processing. Many of his graduates have received numerous awards in national and international product quality competitions.

Andy Milkowski is an Adjunct Professor in the Department of Animal and Dairy Sciences at the University of Wisconsin – Madison. After completing his PhD in Biochemistry at UW – Madison, Andy joined the Research and Development Department of Oscar Mayer, and progressed to become the leader for basic and applied research covering food chemistry, ingredient technology, sensory evaluation, measurement of product quality and shelf life, nutritional labeling and food safety. At UW – Madison, Andy lectures in numerous undergraduate and graduate classes as well as short courses. He is also involved in numerous research projects of regular faculty members.

 

How does the webcast work?

It's easy and convenient!  A virtual seminar is one that you can "attend" and participate in right from your offices. There is no travel time, and now provided at NO COST to RFA members!
      

The RFA Technical Webcast will include live audio along with a slide presentation on the Web. You just need a phone connection for the audio and an Internet connection.  

In addition, the webcast will allow you to comment and ask questions at specified times during the event using your phone.
     

You can invite staff members to listen and participate too!  To get the most out of a webcast, it is recommended that you have no more than five people at any one computer connection. If you have multiple locations, please register each location separately.

Credits

The Institute of Food Technologists (IFT) and the Research Chefs Association (RCA) have confirmed that continuing education credits are available for numerous RFA technical functions. Depending on the specific educational criteria of these two organizations, credits will be accepted for attendance at 1) RFA Webinars, 2) the RFA Fall Symposium and 3) the RFA Annual Conference.

Contact the RFA office for more information or for proof of participation.

 

Registration Information:

The cost for this event is as follows:

  • RFA Members: NO CHARGE - Now Included as a Member Benefit!

  • Non-Members: $310 per computer/audio connection

To attend the meeting, you can either:

  • Just send an email to [email protected] to register. There is no cost for members.  Nonmembers: checks must be made payable to the Refrigerated Foods Association. Payment should be received no later than May 23, 2022.

Once you have registered for the meeting, you will receive an email message inviting you to attend the web conference with instructions on how to attend. This message will provide the information that you need to join the meeting.

If you have questions about the RFA Technical Webcasts, please e-mail the RFA office at [email protected].