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1 A Conference for the North American Industry With the support of the Beef Industry Food Safety Council and in collaboration with the USDA FSIS Office of Outreach, Employee Education, and Training September 28-29, 2010 Register Online for this Important Conference at LOCATION: Four Points by Sheraton Hotel-Chicago O Hare Airport West Irving Park Road, Schiller Park, IL WHO SHOULD ATTEND: Producers of ground, blade-tenderized, marinated and injected products in the U.S. and Canada. WHY YOU SHOULD ATTEND: E. coli O157:H7 continues to be challenging and frustrating for processors of beef products. Now, regulatory agencies have focused their attention on HACCP plan validation. This conference will provide the most up to date information on that issue and what additional actions further processors may need to take. As the North American industry continues to focus on reducing the incidence of E. coli O157:H7, it is important that further processors understand their role in the food safety chain, and the processes that can be put in place to protect their businesses. Meat processors are dedicating unprecedented time and resources to develop control strategies and supporting documentation for their programs. Top experts will discuss the best ways to go about this. This conference will bring together the leading authorities on E. coli O157:H7 from academia, government, and industry to discuss the challenges specific to the further processing sector. Ensure your food safety program is current by learning from experts in pathogen control and FSIS regulation. Every major meat industry trade association and every trade media is supporting this Conference. So is the USDA Food Safety Inspection Service (FSIS). Thank you to everyone who makes this conference possible.

2 Prevention of Prevention E. coli O157:H7 of E. coli O157:H7 A Conference for the North American Industry August 18-19, 2009 September Chicago, 28 Illinois - 29, 2010 A Conference for the North American Industry PRELIMINARY SCHEDULE Tuesday, September 28, :30 am - 12:45 pm Check in and Registration 12:30 12:45 pm Welcome and Introductions 12:45 1:30 pm Pre-Harvest Control of E. coli O157:H7 This special opening session will address what research has shown can and cannot be achieved through pre-harvest management and interventions. The presenter will review current efforts in the pre-harvest sector as well as what the industry may see in the years ahead. Dr. Guy Loneragan (confirmed) Associate Professor of Animal Science West Texas A&M University Canyon, TX 1:30-4:30 pm Science, Policy, and the Law - What E. coli O157:H7 Means to Your Business Today This session will discuss the challenges presented by E. coli O157:H7 from three unique perspectives, with plenty of time for Q&A at the end. Back by popular demand, processors at NAMP s Management Conference said this session was the most informative they had ever attended. 1:30-2:00 pm Science 2:00 2:15 pm Break 2:15-2:45 pm The Law Dr. James Marsden (confirmed) Regents Distinguished Professor Kansas State University Manhattan, KS Shawn Stevens (confirmed) Attorney Gass, Weber, Mullins, LLC Milwaukee, WI

3 Tuesday, September 28, 2010 (continued) 2:45 3:30 pm: Policy 3:30-3:45 pm: Break Dr. Dan Engeljohn (confirmed) Deputy Assistant Administrator FSIS Office of Policy and Program Development Washington, D.C. 3:45-4:30 pm Panel discussion/q&a with Marsden, Stevens, Engeljohn 4:30 6:00 pm Bullet Session Presentations by Intervention and Testing Suppliers 6:00-7:30 pm Networking Reception with Tabletop Exhibits Wednesday, September 29, 2010 SPECIAL SESSIONS 7:00-8:30 am Special Session for Canadian Further Processors Open to all participants, but geared toward Canadian companies in attendance. Learn about the latest regulations that impact your business. 7:00-7:15 am Welcome and Overview Robert de Valk (confirmed) NAMP Director of Canadian Government Affairs De Valk Consulting Ottawa, Canada 7:15-8:00 am Outlook on CFIA E. coli O157:H7 Regulations Speaker: CFIA Representative (to be determined) 8:00 8:30 am Industry Perspective Speaker: Industry Representative (to be determined) 7:00 8:30 am Special Session for Mexican Further Processors (if sufficient interest)

4 Wednesday, September 29, 2010 (continued) GENERAL SESSION 8:30 am - 12:30 pm Understanding Validation for The Further Processor 8:30-9:15 am What Does Validation Really Mean? This session will include an explanation of what validation is and how it might be possible to validate a food safety plan for E. coli O157:H7. Speaker will address what can/cannot and should/should not be achieved through microbial testing. Dr. Jim Dickson (confirmed) Professor Iowa State University Ames, Iowa 9:15-10:00 am FSIS Expectations for Validation Expectations for validating a beef further processors food safety system 10:00-10:30 am Break FSIS Speaker- To Be Determined 10:30-11:15 am Creating a Validated Food Safety System This session will include information on what is needed to show your system works. Speaker will discuss the history of what the industry has done to achieve validation, and what plants should be thinking about now, as well as the controversy regarding the FSIS Guidance Documents and their current status. Bob Hibbert (confirmed) Partner K&L Gates LLP Washington, D.C.

5 Wednesday, September 29, 2010 (continued) 11:15 am - 12:00 pm The Industry Effort to Achieve Validation This discussion will discuss the regulatory requirements and types of validation, including supporting documentation, microbial testing, in-house data, and system validation. Kerri Harris (confirmed) President, International HACCP Alliance Associate Professor, Texas A&M University College Station, TX 12:00-12:30 pm Panel Discussion/Q&A 12:30-1:30 pm Lunch 1:30-2:30 pm Knowing Your Suppliers: The Right Questions to Ask This session will walk through a typical slaughter food safety program and address what makes an effective program. The speaker will discuss the information further processors need to make informed buying decisions, and how this can be incorporated into a food safety system. Mohammad Koohmaraie (confirmed) Chief Executive Officer of the Meat Division IEH Laboratories Lake Forest Park, WA 2:30-3:30 pm Today s HACCP Plan This session will look at a sample HACCP plan for ground and non-intact beef products. Industry knowledge, FSIS policies, and available technologies have all evolved since the advent of HACCP in the meat industry almost 15 years ago. Make sure your establishment s plan is current and ready for the future. Kerri Harris (confirmed) 3:30-4:00 pm Speaker panel/q&a 4:00 pm Adjourn

6 Registration Form To register online, please visit Fee includes all course materials, first night networking reception, and second day lunch. A valid address for each attendee is required. Members of NAMP, AAMP, AMI, AMSA, BIFSCo, CMMA, EMPA, International HACCP Alliance, NMA, SEMA, and SMA U.S. $449 (Before Sept. 3, 2010) U.S. $549 (After Sept. 3) Non-members: U.S. $549 (Before Sept. 3, 2010) U.S. $649 (After Sept. 3) PLEASE USE ALL BLOCK LETTERS Attendee: U.S.$ Attendee: U.S.$ Total Fees: U.S.$ How did you hear about this conference (or who recommended it)? Which partner organizations are you a member of? Company: Address: City, Prov/State: Postal/Zip: Phone: FAX: Payment (Advance payment required.) MasterCard VISA American Express Card#: Exp: Signature: Check (please make checks payable to NAMP) Make your reservations directly with the hotel. Ask for the special NAMP Conference rate of $99/night. Reserve now to guarantee your room. Four Points by Sheraton, W. Irving Park Rd. Schiller Park, IL Phone: Paying by credit card? Mail, fax, this form to NAMP. If paying by check, attach check to form and send to: North American Meat Processors Association, 1910 Association Drive, Reston, VA USA. Fax: awells@namp.com Cancellation/Refund Policy: Fees will be refunded in full if attendance is canceled in writing 30 days or more prior to the start of the event. All but U.S. $50 will be refunded for cancellations between days prior and 50% will be refunded for cancellations received 14 days or less prior to the event. Exceptions are granted under certain circumstances.