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This is a guidance document for the peanut shelling industry and provides examples of prerequisite and HACCP programs that can be used in ensuring the safe shelling of peanuts. The handbook is part of a broader nut industry initiative to provide food safety guidance for the supply chain and was developed using GMA’s Industry Handbook for the Safe Processing of Nuts and American Peanut Council’s Good Management Practices, 2009 as a foundation.

PDF - $0.00
Product #SRA-2016-sa1

The pistachio industry has historically focused on fungal contaminants, the associated mycotoxins, and chronic food safety risks. These revised Good Agricultural Practices will retain the earlier sections on aflatoxin risk while adding greater emphasis on managing the more acute microbial contamination risks.

Food safety risks in minimally processed dry products like almonds, pistachios, and peanuts are different from high moisture foods. Yet, there are still many similarities among crop production practices in different commodities and, thus, these guidelines incorporate aspects of microbial control found to be practicable and valuable in other crops.

PDF - $0.00
Product #SRA-2010-sa2

All food products are coming under increasing scrutiny by government agencies and consumer groups. With the fast growth of the California almond industry comes the increasing risk of contamination from various sources. Contamination control programs do not start and stop at the huller/sheller or handler. Prevention steps must begin at the farm. Current technologies cannot eliminate all potential food safety hazards; however, by utilizing Good Agricultural Practices you can minimize the risk of contamination.

This guide is designed to help you examine and improve your own growing practices and ensure that they meet the generally accepted standards of Good Agricultural Practices.

PDF - $0.00
Product #SRA-2010-sa3

The Grocery Manufacturers Association (GMA) developed a companion annex to the Salmonella Control Guidance. This extensive literature review covers the risk factors for and sources of Salmonella contamination, as well as survival and inactivation of Salmonella in low moisture food.

PDF - $0.00
Product #SRA-2009-c1
Canned Foods, 8th Edition

The quintessential processors handbook! Updated last summer, the 8th edition of our Canned Foods Manual includes the latest FDA process filing requirements, cooling water essentials, the use of new flexible and semirigid containers, and key elements from the Food Safety Modernization Act!

Paperback - $110.00
Product #SEF-2015-c
GMA Technical Guidance

The Grocery Manufacturers Association (GMA) Salmonella Control Task Force developed this guidance to address the control of Salmonella when manufacturing low-moisture foods. The guidance is applicable to various products that include, but are not limited to, peanut butter, cereals, dry protein products, confections, snacks, spices, animal feeds, pet foods and pet treats. Depending on the susceptibility of the product to Salmonella contamination, all or selected practices described in this guidance may be applied. The guidance outlines best-practices in various topics including hygienic design, hygienic practices, verification and validation.

PDF - $0.00
Product #SRA-2009-c

At the conclusion of this webinar, viewers will have the knowledge and tools to determine what records your company must create and retain as part of the final Preventive Controls rule, describe the scope of FDA's records access under FSMA, and apply practical tips and industry practices to your recordkeeping procedures.

GMA Members - PDF & On Demand Recording - $89.00
Nonmembers - PDF & On Demand Recording - $189.00
Product #SRA-2016-d

This guide is the GMA Equipment Design Checklist for Low Moisture Foods to evaluate compliance with the GMA Sanitary Design Principles for low moisture foods.

Excel Worksheet - $0.00
Product #SRA-2010-e

Este guia é a Lista de verificação de design de equipamentos para alimentos de baixa umidade da GMA usada para avaliar a conformidade com os Princípios de design sanitário da GMA para alimentos de baixa umidade.

Excel Worksheet - $0.00
Product #SRA-2010-ep
GMA Webinar Series

An introductory short course on food labeling, laying the foundation of the laws governing food labeling and the concepts and terminology of what's required to develop a food label. Viewers will have the knowledge and resources to identify statutory authorities that govern food labeling, describe the required label elements for FDA and USDA-regulated products, and describe the different approaches that FDA and USDA prescribe to food labeling.

GMA Members - PDF & On Demand Recording - $50.00
Nonmembers - PDF & On Demand Recording - $100.00
Product #SRA-2016-f5
FSMA Final Rules Webinar Series

This 90-minute webinar, brought to you by GMA and Hogan Lovells, breaks down the final Preventive Controls rules for both human and animal food into an easy-to-understand digest while offering unique insight on the implications for your operation.

GMA Members - PDF & On Demand Recording - $49.99
Nonmembers - PDF & On Demand Recording - $149.99
Product #SRA-2015-f1
GMA Webinar Series

Our experts and our team from Hogan Lovells -- Elizabeth Fawell and Maile Hermida -- break down the final Sanitary Transportation rule into an easy-to-understand digest while offering unique insight on the implications for your operation.

GMA Members - PDF & On Demand Recording - $49.99
Nonmembers - PDF & On Demand Recording - $149.99
Product #SRA-2016-f3

The purpose of a sanitation program is to provide a clean and sanitary environment for the safe manufacturing and handling of food products. The program should be written with the goal of producing safe food, with this goal in mind the cornerstone of an effective program is well developed Sanitation Standard Operating Procedures (SSOP).

Excel Worksheet - $0.00
Product #SRA-2015-ss
GMA Technical Guidance

Created to provide guidance to food testing laboratories on Good Laboratory Practices (GLP) and to provide information to food manufacturing companies on criteria that can be used to select and evaluate a laboratory. Includes a laboratory checklist which can be used for initial laboratory selection and ongoing auditing.

PDF - $0.00
Product #SRA-2016-g
HACCP Manual, 5th Edition

This popular instructional and resource manual builds on the knowledge and practical teachings used by the industry to teach and implement HACCP. Featuring new advances in food science and regulatory references from the Food Safety Modernization Act (FSMA), this text is a must for HACCP-related food safety management.

Check out our Online HACCP Training created in partnership with Vivid Learning Systems. Mention your GMA membership for a discounted rate!

Paperback - $89.99
Product #SRA-2014-h

NEW! The second edition of this handbook has been designed as a tool chest of guidance material for all of the nut industry to utilize in developing stronger food safety measures and programs relevant to their sector of the business. A cross section of the nut growing, shelling and processing industry has been involved in development of the handbook, which promotes understanding of the role each segment plays in nut safety.

PDF - $0.00
Product #SRA-2016-s

This guidance document was created to provide guidance on designing a Listeria Environmental Monitoring Program (LEMP). From the need to conduct investigative sampling and root cause analysis when a potential harborage is identified to when and how to escalate LEMP activities, using this “seek and destroy” approach over time with appropriate data analysis and corrective actions will help to reduce the likelihood of product contamination with L. monocytogenes.

PDF - $0.00
Product #SRA-2018-li

This guidance document, based on the 2009 GMA report, Control of Salmonella in Low Moisture Foods, was prepared to provide guidance to members of the US pasta industry for mitigating and controlling Salmonella in their facilities. These practices are recommended as an extension of Good Manufacturing Practices (GMPs).

GMA Members - PDF - $0.00
Product #SRA-2016-mi
GMA Webinar Series

In this webinar, ingredient suppliers will be able to:
• Identify changes to the Nutrition Label that require new or different information on ingredient composition
• Identify analytical and other methods that can be used to obtain nutrient information
• Understand compliance requirements for the new labeling rules and timing for their implementation

GMA Members - PDF & On Demand Recording - $0.00
Nonmembers - PDF & On Demand Recording - $135.00
Product #SRA-2016-n4

¿Como deben de prepararse los proveedores y exportadores ante la implementación de las nuevas normas dictadas por la Ley de Modernización de la Inocuidad de Alimentos (FSMA)? ¿Cómo impactarán estas normas la exportación de productos agrícolas, alimentos y bebidas, en el comercio internacional entre América Latina y los Estados Unidos (EE.UU.)?

Video - $50.00
Product #SEF-2015-cs
GMA Webinar Series

In this webinar, listeners hear from a panel of industry experts who worked on the document as they:

- Identify the highlights of what's changed in the handbook since the passage of the Preventive Controls for Human Food Final Rule
- Synthesize key sections of the handbook into an easy-to-digest format
- Discuss how to conduct a Food Safety Plan, Validation Programs, and Supplier Programs in compliance with FSMA

PDF & On Demand Recording - $0.00
Product #SRA-2016-s2

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