To assist meat and poultry processors, a Hazard Analysis Critical Control Points (HACCP) roundtable will be held Nov. 29 in College Station.
It is sponsored by the Southwest Meat Association, Texas A&M University, U.S. Department of Agriculture's Food Safety and Inspection Service (USDA/FSIS) and the Texas Department of Health's (TDH) Meat Safety Assurance Division.
During the half-day roundtable, attendees and state and federal food safety officials will discuss HACCP issues from 1 p.m. to 5 p.m. in Room 701 of Rudder Tower at Texas A&M University.
"We think this will be another excellent opportunity for meat and poultry processors to discuss food safety issues with regulatory officials one-on-one," said Dr. Jeff Savell, professor and meat science section leader in the department of animal science at Texas A&M University.
During the roundtable session, meat and poultry processors will have the opportunity to meet with federal and state meat inspection officials. Roundtable organizers hope to stimulate dialog between inspection supervisors and meat processors to enhance the effectiveness of HACCP implementation efforts.
Future sessions may be scheduled, and it is hope these meetings will allow for a better transition into the next steps of regulatory HACCP, Savell said.
Since this program is funded through a USDA grant, there is no registration fee for participants. However, space is limited and participants may register by call Misty Pfeiffer at 979-862-3643, or by downloading the registration form from the Web site at http://meat.tamu.edu/training/roundtable.html.