Be where your customers are. In the U.S. and Canada, meat processors turn to Meatingplace for information they trust in print, online and in person: news, strategic insights and real-time operating solutions. more...
Let CarneTec help you reach decision-makers in this $116 billion market. In print and online, CarneTec covers the stories, issues, news, equipment and technical information that matter most to Latin American meat and poultry processors. more...
Reach a $68 billion market for meat and poultry through CarneTec Brasil. This new online community is where Brazilian meat and poultry processors can find news and technical information in their own language – Portuguese. more...
SEP 22, 2011 3:00PM Central Time
Our panel of experts will provide insight not only into how this technology works but also what some of the potential applications are beyond food safety and shelf life. Click here to register
Originally Broadcast on AUG 24, 2011
This webinar will address the six non-O157 strains that are of immediate concern, looking at how they are alike and different from the more familiar O157 strain. We will discuss the regulatory environment, and what companies should be doing now regarding these emerging pathogens to stay on the right side of food safety — and the law. Made possible by Ecolab and Pfizer Animal Health. Click here to register
Originally Broadcast on JUL 26, 2011
Our panel of experts will address the regulatory, operational and planning factors involved in keeping Ammonia on premises, including current OSHA programs, best practices and alternatives to ammonia as a refrigerant. Click here to register
Originally Broadcast on JUL 13, 2011
Our panel of experts discuss current regulations and equipment design standards affecting processing food safety. Made possible by Weber and Multivac. Click here to register
Originally Broadcast on FEB 2, 2011 - View Now Flavored sausages are all the rage but every added ingredient tips the delicate balance of a sausage recipe. Our panel of experts will explore the challenges of making specialty sausages. Click here to register