Executive Update

GMA Hosts Two-Week Thermal Processing Program September 17-28

On September 17-28, 2012 at GMA Headquarters, Washington, DC,GMA will once again host theThermal Processing Professional Training (TPPT) program.

This program is a two-week, intensive program of instruction consisting of multiple workshops designed to teach thermal processing professionals the most current science-based techniques to be applied in the development of optimal thermal processes and the mitigation of thermal process deviations.

This program teaches professionals working towards becoming a recognized Process Authority not only the “whats” and “whens” of food processing, but they are also taught “why” specific steps used in the development process are so critical. This focus on “why” sets GMA’s TPPT program apart from other training programs.

Can’t make the full program? The TPPT program consists of five modules conducted over the course of two weeks. Many attendees are interested in specific topics, but are unable to participate in the full program, so many of these modules are available as individual workshops. Below is a listing of the workshops that are available for individual registration.

The following modules are also offered as individual workshops. Click on the links below to view the content of these workshops.


Industry Guidance on Acidified Foods Workshop
Workshop
Wednesday, September 19, 2012
GMA Headquarters, Washington, DC

This workshop will increase participants' understanding of new policies, regulations, and federal guidance on how to distinguish acid foods from acidified foods, thermal process recommendations, reprocessing and repackaging acidified foods, adequacy of the scheduled process, heat resistance of bacteria important in thermally processed acidified foods and quality control procedures to address spoilage. Registration includes all course materials, lab gear, and lunch.

Essentials of Thermobacteriology
Workshop
September 20-21, 2012
GMA Headquarters, Washington, DC

The key to validating a thermal process for any food product is understanding the basics of thermobacteriology. Whether the products your company produces are shelf-stable or perishable, ready-to-eat or not, it is critical for food safety and quality to base the primary heat treatment on sound scientific principles. The validation experts at GMA have developed this hands-on workshop* to educate members of the processed food industry on the key elements of thermobacteriology.

Thermal Process Development Workshop
Workshop
September 24-26, 2012
GMA Headquarters, Washington, DC

Building on its 20-plus year history, this workshop* uses hands-on activities with different packages and product types to examine in detail the design of thermal processes for retorted products. Working in teams, participants will improve their skills and understanding of basic thermal process establishment and evaluation techniques; identify critical decision-making steps essential to thermal process establishment; study different methods of process calculation; and review the basic principles of retort system operation.

Management and Evaluation of Thermal Process Deviations Workshop
Workshop
September 27-28, 2012
GMA Headquarters, Washington, DC

Though companies strive diligently to eliminate them, thermal processing deviations still occur in food and beverage production, making proper management and evaluation of deviations essential to protecting public health and ensuring regulatory compliance. Further, federal regulations (21 CFR 113.89, 9 CFR 318.308 and 381.308) require low-acid canned food processors to detect and properly handle deviations from the scheduled process. In this workshop*, GMA experts will cover the critical issues and techniques required to address thermal process deviations in everyday manufacturing.