The Ohio State University Thermal Processing of Ready-to-Eat Meat Products is a three-day short course, offered the first time in 2000, that covers all of the technical and regulatory aspects of cooking, chilling and post-package handling of ready-to-eat meat products. As the responsibility for ensuring safe, ready-to-eat (RTE) meat products has shifted away from regulatory agencies to the meat industry, a better understanding of the critical factors involved in thermal processing was needed. The content of this course is presented by industry, regulatory, and academic experts. The course promotes and educates meat and food scientists to increase their understanding of food engineering and microbiological concepts, as they pertain to cooking and chilling of RTE meat products. This course has been promoted internationally to quality control, technical service, as well as research and development employees working in meat companies who produce RTE meat products.
This year’s course, held April 23-25, 2019 at the Ohio Farm Bureau 4-H Center, was the 17th edition and it was quite timely; the focus of this year’s course was meeting the new Appendix A and B Guidelines, that USDA Food Safety Inspection Service (FSIS) has proposed for meat processors. There were 48 participants attending, who represented 24 different companies and organizations, from across the USA and Canada. There were 12 speakers presenting at this year’s course, from the USA, Canada and the Netherlands.
To learn more about upcoming food safety courses, click here.