Workshop Will Present Latest Poultry Processing Technology
ATLANTA (poultryegg.org) — Poultry processing managers will learn about the latest equipment and cutting-edge technology for today's poultry processing operations at the 2010 Poultry Processor Workshop. Sponsored by U.S. Poultry & Egg Association's Poultry & Egg Institute, this year's conference will be held May 12-13, at the Marriott Marquis Hotel in Atlanta.
"Advances in poultry processing continue to occur at a rapid pace," said program chairman Shaleta Fuqua, Koch Foods, Douglasville, GA. "In order to obtain maximum yield and efficiency, plant management must stay informed about new equipment, innovative processing techniques, and regulatory issues. This year's program will make sure that we stay up to date," she added.
Along with new technology, the program will also examine other important processing issues, such as antimicrobial interventions, a food safety regulatory update, marination pick-up and phosphate alternatives, and the changing workforce in today's processing plants.
The agenda was developed by a program committee of plant managers and food safety and QA professionals. Included were (seated from left): Fuqua; Michael Cox, House of Raeford, Columbia, SC; Dr. Marty Ewing, Sanderson Farms, Laurel, MS; (standing from left): Dale Hart, Cooper Farms, St. Henry, OH; Deke Fischer, Gold'n Plump, Cold Spring, MN; Dr. Phil Hudspeth, O.K. Foods, Ft Smith, AR; Phillip Turner, Mar-Jac Poultry, Gainesville, GA; Brad Williams, Wayne Farms, Pendergrass, GA; Tim Daniel, Peco Foods, Tuscaloosa, AL; and Scott Stillwell, Tyson Foods, Springdale, AR.