FRI Meetings
from the Food Research Institute
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Communications: Briefs | Seminars | Newsletters | Meetings |
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FRI Meetings
from the
Food Research Institute
| Upcoming Meetings |
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| dates: March 2–3, 2010 |
FRI Better Process Cheese School: Processing Controls for Shelf-Stable Pasteurized Process Cheese Product Manufacture Ebling Symposium Center, Microbial Sciences building, University of Wisconsin-Madison, 1550 Linden Drive, Madison Description: Current regulations for Low Acid Canned Foods (LACF) require that “Operators of systems shall be under the operating supervision of a person who has attended a school approved by the Commissioner for giving instruction appropriate to the preservation technology involved and who has been identified by that school as having satisfactorily completed the prescribed course of instruction.” The Better Process Control School (BPCS) training course currently available does not include process cheese formulation as a preservation technology This 2-day Better Process Cheese School is designed to cover LACF regulations as they pertain to shelf-stable process cheese manufacture. Topics include microbiology and control of Clostridium botulinum, thermal processing/pasteurization, formulation control, process instrumentation, HACCP, production and packaging controls, and records. Examinations will be given at the completion of each section. Satisfactory completion of this course will fulfill the regulatory certification requirements for operation of process cheese manufacturing systems. Who Should Attend: This course is intended for operators, supervisors, and management in process cheese manufacturing facilities, food safety professionals and regulatory officials involved in audits or inspections, or LACF filing for process cheese products. Registration Deadline is February 10, 2010. Register: Better Process Cheese School March 2–3, 2010 Processing Controls for Shelf-Stable Pasteurized Process Cheese Product Manufacture. Registration Fee: $475.00 FRI Sponsor Discounted Fee: $300.00 University of Wisconsin or State of Wisconsin Employees: $75.00 Registration fee includes workshop materials, supplies, lunches and breaks for both days. Lodging and parking are not included. For program details, visit the FRI website fri.wisc.edu. Program agenda will be posted in December 2009. Questions? or for more information contact: Kathy Glass, FRI Associate Director kglass@wisc.edu (608-263-6935) |
| Save the dates for our upcoming
meetings: |
Detailed information and updates
will be posted when available. Questions? or for more information
contact Kathy Glass,
FRI Associate Director, kglass@wisc.edu (608-263-6935) May 18–19, 2010 FRI 2010 Annual Spring Meeting, Ebling Symposium Center, Microbial Sciences building, University of Wisconsin-Madison, 1550 Linden Drive, Madison |
| Past
FRI Meetings |
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| Nov 2009 |
FRI
Focus on Food Safety Series "Developing Risk-Based
Food Safety Regulations" November 12, 2009 PROGRAM presentations from the meeting: “Risk Assessment Basics” (*.mpeg with audio): James S. Dickson, Iowa State University (pdf ) “Using FoodNet Sporadic Data for Source Attribution” (*.mpeg with audio): Dana J. Cole, CDC (pdf ) “Using Expert Elicitation to Attribute Foodborne Illness to Food Consumption” (*.mpeg with audio): Sandra Hoffmann, Resources for the Future (pdf ) “Dose-Response Data and Susceptibility in Microbial Risk Assessment” (*.mpeg with audio): Richard C. Whiting, Exponent, Inc. (pdf ) “The Burden of Chronic Sequelae Associated with Food-Borne Disease” (*.mpeg with audio): Pina Fratamico, USDA, ARS, ERRC (pdf ) “The Forgotten Foodborne Illnesses: Viruses” (*.mpeg with audio): Stacey Schultz-Cherry, Ph.D. St. Jude Children’s Research Hospital (pdf ) “Use of Listeria monocytogenes Risk Assessments to Guide Agency Decisions” (*.pdf): Janell R. Kause, FSIS, USDA “Risk-Based Approaches in Codex Guidelines for Managing Foodborne Pathogens” (*.mpeg with audio): Jenny Scott, FDA, CFSAN (pdf ) “Risk-Based Regulations: USDA Verotoxin-Producing E. coli” (*.pdf): Daniel L. Engeljohn, OPPD, FSIS, USDA “Industry Challenges for Consideration of Salmonella as an Adulterant in Non-Ready-to-Eat Foods” (*.pdf): Betsy L. Booren, American Meat Institute Foundation |
| August 2009 |
7th Annual Food and Dietary Supplement Symposium,
Covance
Learning Center, Madison, Wisconsin, from Covance and co-sponsored
by FRI August 25–26, 2009. SUMMARY in FRI Newsletter 21(2-3) |
| May 2009 |
Food Import Safety: Systems
and Infrastructure
(WAGE: Center for World Affairs and the Global Economy) May 26-27, 2009. Tong Auditorium in Engineering Centers building, University of Wisconsin-Madison, 1550 Engineering Drive, Madison, Wisconsin |
| April 2009 |
FRI 2009 Annual Spring Meeting
April
29-30, 2009 PROGRAM selected presentations for viewing: [ *.pdf ] “Epidemiology: An Important Tool to Identify and Control the Causes of Foodborne Disease,” Craig Hedberg, University of Minnesota “Diet and Chronic Disease Epidemiology: Is the Patient Dead Yet?,” David Klurfeld, USDA-ARS “Investigation of Foodborne Illness Outbreaks, Contaminations, and Trace-Backs,” Ben Miller, Minnesota Dept. Agriculture “Lessons Learned Salmonella Outbreaks 2007–2009,” Jack Guzewich, FDA “The Food Emergency Response Network and Its Role in National Food Emergencies,” Don Burr, FDA “Human Clostridium difficile Infection and Presence of the Organism in the Food Supply,” Glenn Songer, University of Arizona “Antibiotic Resistance and the Food Supply,” Jo Handelsman, Bacteriology, UW-Madison “Non-O157:H7 Verotoxin-Producing E. coli (VTEC): Highlights of Scientific Literature,” Ellin Doyle, FRI “The Long and Short of Salmonella,” Amy Wong, Bacteriology, UW-Madison “Interaction and Collaboration between Government, Industry and Academia to Address Food Safety Concerns,” Dr. Robert Brackett, Grocery Manufacturers Association (Wm. C. Frazier Memorial Award and Lecture) “Creation of an Animal Vaccine for Foodborne Parasites,” Laura Knoll, Medical Microbiology & Immunology, UW-Madison “Avian Astrovirus and Implications to the U.S. Food Industry,” Stacey Schultz-Cherry, Medical Microbiology & Immunology, UW-Madison “RNAi Technology to Control Mycotoxin Production,” Nancy Keller, Medical Microbiology & Immunology, UW-Madison “Food Tannins and Gut Health,” Jess Reed, Animal Sciences, UW-Madison |
| Feb 2009 |
Better Process Cheese
School — Processing Controls for Shelf-Stable
Pasteurized Process Cheese Product Manufacture
Feb. 26-27, 2009. Rm. 205 Babcock Hall, University
of Wisconsin-Madison.
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| Nov 2008 |
FRI Focus on Food Safety Series "Sodium
Reduction and Its Effect on Food Safety, Food
Quality, and Human Health" November 6, 2008 PROGRAM selected presentations for viewing: [ *.pdf ] “Salt Tastes Good: What We Know and What We Don’t Know About Salty Taste” Leslie Stein, Ph.D., Monell Chemical Senses Center “The Role of Salt in Functionality and Production of Ready-To-Eat Meat Products” Andrew Milkowski, Ph.D., UW–Madison “The Role of Salt in Flavor and Functionality of Cheese” Mark Johnson, Ph.D., UW–Madison “Sodium in Bakery Products” Sanjiv Agarwal, Ph.D., FACNSara Lee Foods “Sodium and Health: The Basis for Current Recommendations” Gail Underbakke, R.D., M.S.School of Medicine, UW–Madison “Recommendations for Sodium Intake — U.S. Dietary Guidelines, DASH and Beyond” Karen Kritsch, Ph.D., R.D.UW–Madison Hospital and Clinics “Effects of Sodium vs. Other Salts on Microbial Ecology / Safety” Charles Kaspar, Ph.D., UW–Madison, FRI “Chloride: Sodium Chloride’s Neglected Partner” Theodore Kotchen, M.D., Medical College of Wisconsin “Formulation Strategies to Reduce Sodium Content while Maintaining Microbiological Safety of Foods” Kathleen Glass, Ph.D.UW–Madison, FRI “Maintaining Safety and Quality in Sodium-reduced Foods” Dominic Man, M.Sc.London South Bank University, UK |
| April 2008 |
Second Annual "Treatment and
Disposal of Food Products Contaminated by Biological Threat Agents": UW–Madison sponsoring
units: Food Research Institute, Civil &
Environmental Engineering, Journalism and Mass
Communication, Center for Human Performance & Risk Analysis,
Industrial & Systems Engineering, Center for
World Affairs and the Global Economy (WAGE), Engineering
Professional Development. April 30–May 1, 2008. SUMMARY in FRI Newsletter
20(1-2) [ *.pdf ] |
| June 2007 |
FRI Focus on Food Safety Series "Microbial Food Spoilage—Losses and Control
Strategies" June 12, 2007. SUMMARY in FRI Newsletter
19(3): Perspectives [ *.pdf ] |
| May 2007 |
FRI / UW–Madison / U. S. EPA / Wisconsin Security Research
Consortium: "Treatment and Disposal of
Material Contaminated by Biological Threat Agents"
May 2–3,
2007.
SUMMARY
in FRI
Newsletter 19(2) [ *.pdf ] |
| Nov 2006 |
FRI Focus on Food Safety Series
"Trends. Concerns, and Solutions for Natural
and Organic Food Safety", November 14, 2006. SUMMARY
[ *.pdf ] |
| June 2006 |
FRI
Focus on Food Safety Series "Nanotechnology";
June 13–14, 2006. SUMMARY in FRI Newsletter
18(3): Perspectives [ *.pdf ] |
| Sept 2005 |
FRI Focus
on Food Safety Series, September 28–29,
2005. SUMMARY Development
and Applications of Food Antimicrobials,
Cleaning and Sanitation [ *.pdf ] |
| April 2005 |
FRI Focus
on Food Safety Series, April 26,
2005. SUMMARY Development
and Production of Safe Process Cheese Formulations [ *.pdf ] |
| 2004– 2000 |
FRI Annual
Meeting , SUMMARIES: | Year 2004 [in
FRI Newsletter 16(2)] | Year 2003 | Year 2002 | Year 2001
| Year 2000
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| June 2004 |
Food
Law and Regulation Symposium:
June 8–9, 2004.
SUMMARY in
FRI Newsletter 16(3) |
| April 2002 |
FRI Fungi
and Mycotoxin Short Course, April 10, 2002. SUMMARY [
*.pdf ] |