IEH Academy

IEH Academy Webinar

Changes in USDA Meat Temperature Regulations

Don’t miss our upcoming webinar featuring Dr. Gene Bartholomew, Vice President of Technical Services at IEH Laboratories & Consulting Group. This webinar will help you interpret lengthy USDA guidelines and better understand how to ensure the safety and quality of your meat and poultry products.

Webinar Description:

Who Should Attend:

HACCP or food safety plan coordinators, cooking supervisors, product R&D teams, production supervisors, heating equipment manufacturers.

Topics Covered:

  • A brief history of cooking and chilling determinations within USDA and establishment of Appendix A and B guidelines
  • The focus on Salmonella lethality
  • Original and revised Time/Temperature Tables for lethality and why we worry about humidity
  • Other cooking control options
  • A brief discussion of revisions to Appendix B – product stabilization or chilling

Webinar Length:

45 minutes

Meet the Instructor

Dr. Gene Bartholomew

Dr. Bartholomew began his professional career at International Paper in 1983 as a research scientist. During his 15 years there, he commercialized and validated an aseptic packaging system, managed a beverage pilot plant and its laboratory, started taste panel testing for the company, and advanced to manage several product development groups.

Dr. Bartholomew then joined Smithfield Foods Packaged Meats. He started in the John Morrell Group as the corporate director of food safety for 7 meat processing and slaughter facilities and 1 spice plant. He later took on the role of Senior Director of Corporate Food Safety, during which he was responsible for 14 meat processing plants and several FDA-regulated plants. Throughout his 20-year career at Smithfield, he led HACCP plan design and validation, thermal processing, regulatory compliance, sanitation, allergen control and environmental pathogen monitoring. He also managed a corporate microbiology laboratory and its accreditation, and has certifications in HACCP training, BRC and SQF schemes, and is a Preventive Controls Qualified Individual.

Dr. Bartholomew was a founding member of the North American Meat Institute Listeria Control Workshop and has taught numerous courses to members of the food industry.

Let's get in touch

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