UNDERSTANDING AND CONTROLLING LISTERIA MONOCYTOGENES TRANSMISSION THROUGH READY-TO-EAT MEAT PRODUCTS FROM PROCESSING PLANT TO CONSUMER

These sessions will be held as a pre-conference workshop of the 2006 Food Safety Education Confernce (September 27-29, 2006)

TENTATIVE PROPOSED BREAKOUT SESSION QUESTIONS

Based on the theme “…define, develop and communicate the most effective Listeria monocytogenes control strategies…” of objectives 1-3, the following questions are posed for discussion by each group.

FOOD PROCESSING GROUP

Monday, September 25, 2006, 3:00 – 5:00 pm

DEFINE: ISSUES AND CONCERNS

• What are 5-10 major issues/concerns at food processing relative to L. monocytogenes?
• Are these issues/concerns different for small and medium food processors?
• How are the major issues/concerns presently being addressed?
• Are these approaches adequate to control L. monocytogenes
• What else should be considered relative to L. monocytogenes at food processing?

Tuesday, September 26, 2006, 10:15 am – 12:00 pm

DEVELOP: APPROACHES FOR CONTROL AND RESEARCH NEEDS

• What is needed to control L. monocytogenes more effectively at food processing?
• Should control measures be voluntary or mandatory?
• Who should develop control measures for L. monocytogenes at food processing?
• What should the role of industry, government and academia be in developing L. monocytogenes control methods at food processing?
• How can academia be better updated/informed of the research and educational needs of industry and government?
• What else should be considered regarding the development of control measures for L. monocytogenes at food processing?

Tuesday, September 26, 2006, 3:30 – 4:30 pm

COMMUNICATE: EDUCATION AND TRAINING

• How should control methods be communicated to small and large food processors?
• What are effective ways of communicating food safety information at food processing?
• What else is important relative to education needed for L. monocytogenes control?
• How can changes in the processing industry be measured/analyzed for trends, pro and con?

UNDERSTANDING AND CONTROLLING LISTERIA MONOCYTOGENES TRANSMISSION THROUGH READY-TO-EAT MEAT PRODUCTS FROM PROCESSING PLANT TO CONSUMER

Workshop – Denver

TENTATIVE PROPOSED BREAKOUT SESSION QUESTIONS

Based on the theme “…define, develop and communicate the most effective Listeria monocytogenes control strategies…” of objectives 1-3, the following questions are posed for discussion by each group.

FOOD RETAIL/SERVICE GROUP

Monday, September 25, 2006, 3:00 – 5:00 pm

DEFINE: ISSUES AND CONCERNS

• What are 5-10 major issues and concerns at food retail/service relative to L. monocytogenes?
• Are these issues/concerns different for small operators?
• How are the issues/concerns presently being addressed?
• Are these approaches adequate to control L. monocytogenes?
• What else should be considered relative to L. monocytogenes at retail/service?

Tuesday, September 26, 2006, 10:15 am – 12:00 pm

DEVELOP: APPROACHES FOR CONTROL AND RESEARCH NEEDS

• What is needed to control L. monocytogenes more effectively at retail/service?
• Should control measures be voluntary or mandatory?
• Who should develop control measures for L. monocytogenes at retail/service?
• Will compliance with the Food Code result in control of L. monocytogenes? 
• What should the role of industry, government and academia be in developing L. monocytogenes control methods at retail/service?
• How can academia be updated on the research and educational needs of food retail/service? 
• What else should be considered regarding the development of control measures for L. monocytogenes at retail/service?

Tuesday, September 26, 2006, 3:30 – 4:30 pm

COMMUNICATE: EDUCATION AND TRAINING

• How should control methods be communicated to small and large operators?
• What are effective ways of communicating food safety information at retail/service?
• What else is important relative to education needed for L. monocytogenes control?
• How can changes in food retail/service be measured/analyzed for trends, pro and con?

UNDERSTANDING AND CONTROLLING LISTERIA MONOCYTOGENES TRANSMISSION THROUGH READY-TO-EAT MEAT PRODUCTS FROM PROCESSING PLANT TO CONSUMER

Workshop – Denver

TENTATIVE PROPOSED BREAKOUT SESSION QUESTIONS

Based on the theme “…define, develop and communicate the most effective Listeria monocytogenes control strategies…” of objectives 1-3, the following questions are posed for discussion by each group.

CONSUMER/HOME GROUP

Monday, September 25, 2006, 3:00 – 5:00 pm 

DEFINE: ISSUES AND CONCERNS

• What are 5-10 major issues and concerns at the consumer level relative to L. monocytogenes?
• Are these issues/concerns different for various groups of consumers?
• How are the issues/concerns presently being addressed?
• Do these approaches contribute to L. monocytogenes control?
• What else should be considered relative to L. monocytogenes at the consumer level?

Tuesday, September 26, 2006, 10:15 am – 12:00 pm

DEVELOP: APPROACHES FOR CONTROL AND RESEARCH NEEDS

• What is needed to reduce the risk of listeriosis more effectively at the consumer level?
• Who should develop control measures for L. monocytogenes at the consumer level?
• What should the role of industry, government and academia be in developing L. monocytogenes control methods at the consumer level?
• How can the processing industry, food retail/service and government become informed of changes they should make based on research at the consumer level?
• What else should be considered regarding reducing the risk of listeriosis through applying control measures for L. monocytogenes at the consumer level?

Tuesday, September 26, 2006, 3:30 – 4:30 pm 

COMMUNICATE: EDUCATION AND TRAINING

• How should control methods be communicated to various consumer groups?
• What are effective ways of communicating food safety information to consumers?
• What else is important relative to education needed for L. monocytogenes control?
• How can changes at the consumer level be measured/analyzed for trends, pro and con?
• How can trends in 4, above, be linked to trends in foodborne listeriosis in the US?
• Can the trends in industry, food retail/service and consumer level be used to identify weaknesses along the food chain for ready-to-eat meat products and indicate where research/education/policy changes are needed?