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Quality Assurance 101QA101

December 1-2, 2009 ~ Des Moines, Iowa

ARE YOUR PROCESSES UNDER CONTROL?

ARE YOU PREPARED FOR THE NEXT AUDIT . . .
OR THE NEXT RECALL?

IS YOUR QA STAFF EQUIPPED TO NAVIGATE THE
COMING CHANGES IN REGULATORY POLICIES?

During the AMSA’s Quality Assurance 101, you will have the opportunity to spend time with some of the industry’s top experts in the field of quality assurance.

Beginning Tuesday morning, December 1, the American Meat Science Association QA 101 Task Force will take you on an educational journey designed to equip you with the tools you need to monitor and maintain the quality of your products. The meeting is being hosted by the National Pork Board.

Dates & Locations:

December 1-2, 2009
Des Moines, IA

Registration:

Registration Fee

Professional Rate

  • Before 11/15/2009: $395
  • After 11/15/2009 $445

Student Rate

  • Before 11/15/2009: $195
  • After 11/15/2009 $245

To register: click here to complete the online registration form or download and complete this form (PDF) here and fax to 1-888-205-5834 or contact AMSA member services at 1-800-517-2672.

Accommodations:

Comfort Suites
1167 Hickman Road
Urbandale, IA 50322
Phone: 515-276-1126
Fax: 515-276-8969

Room Rate: $75 Single or Double
Room Cut-off Date: 11/12/2009
Group Code: QA101

Program Description:

Click here for complete course outline

QA 101 attendees will have the opportunity to spend time with some of the industry’s top experts in the field of quality assurance. The American Meat Science Association QA 101 Task Force will take you on an educational journey designed to equip you with the tools you need to monitor and maintain the quality of your products.

QA 101 is a brand new program from AMSA written by a team of industry and university meat scientists with strong backgrounds in quality assurance applications.

Program topics will include:

  • Introduction to QA Philosophy
  • Product Quality Principles
  • Collection and Use of Data
  • Basic Sanitation & Sanitary Design
  • Regulatory Issues
  • Preparing for Audits
  • Food Safety Concerns
  • Shelf Life Issues