2009-2010 Scientific Education and Training Workshops

All Workshops will be held at the GMA Conference Center
1350 I Street, NW, Washington, DC 20005
(unless otherwise indicated)


Each year the Grocery Manufacturers Association (GMA) offers a full slate of scientific education and training workshops on topics such as food labeling, thermal processing and product recall. GMA is the industry's trusted provider of scientific training, with more that 35 scientists on staff (16 holding Ph.D.s), robust laboratory capabilities and the tremendous wealth of industry knowledge about science, technical and regulatory issues that GMA has gained over its 102 year scientific history.

GMA workshops are designed to make the most of your time and precious financial resources, giving you professional training at prices only GMA can offer. Just because your budget may have been cut in this challenging economy doesn't mean your education should be shortchanged.

Below is a full calendar of the scientific workshops that GMA will be offering next year.

Please check back for registration information and watch your email for updates on specific workshops or contact Melodi Jenkins for more infomation.


JANUARY

January 28-29, 2010, Washington, DC
Advanced HACCP: Verification and Validation

Verification, which includes a validation component, is one of the most challenging aspects of HACCP plan development and implementation. Regulatory agencies and food industry are placing a renewed emphasis on both the validity of control measures and the compliance to HACCP plan. This workshop, accredited by the International HACCP Alliance, concentrates on the various verification activities included in the sixth principle of HACCP.

Model HACCP plans are provided to give participants hands-on experience in verification and validation. Another aspect of HACCP verification is the regulator's role. This course clarifies the USDA/FSIS and FDA expectations for verification and validation. Recent FSIS activities and expectations on HACCP validation will also be discussed.


FEBRUARY

February 15- 26, 2010, Washington, DC
Thermal Processing Professional Training Program (TPPTP)

The GMA TPPT Program is a two week intensive program of instruction 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 also serves as a compliment to the Better Process Control School program. The TPPT focuses on development of thermal processes and resolution of deviations encountered during the processing of food products and is aligned with the appropriate regulatory standards. It is crucial that processors understand and practice the most current science-based methods in the development of thermal food processes.

The TPPTP program is comprised of three back-to-back workshops, which can also be attended separately.

February 18-19, 2010, Washington, DC
Essentials of Thermobacteriology Workshop

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 a brand new, hands-on workshop to educate members of the processed food industry on the key elements of Thermobacteriology. This advanced workshop is the perfect follow-up to GMA's popular Advanced HACCP: Verification and Validation course.

February 22-24, 2010, Washington, DC
Thermal Process Development Workshop

Building on the over-20-year history of this popular workshop, GMA has answered the request for more! More hands-on activities with different packages and product types and more examples have been added to this expanded workshop. Working teams will spend four days examining in detail the design of thermal processes for retorted products to improve 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.

February 25-26, 2010, Washington, DC
Management and Evaluation of Thermal Deviations Workshop

Though companies strive diligently to eliminate them, thermal processing deviations do 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. Join trusted GMA experts as they cover the critical issues and techniques required to address thermal process deviations in everyday manufacturing.


MARCH

March 16, 2010- March 18, 2010, Grand Hyatt, Washington, DC
GMA Science Forum: Navigating Current Food Safety, Public Health and Lifestyle Goals


APRIL

April 6-7, 2010
Science Webinar Series: Aggressive Control Measures for a Wily Pathogen: Salmonella in Low-Moisture Products (3 hours over 2 days)

It is essential that food manufacturers prevent the contamination of Salmonella in low-moisture ready-to-eat products. This webinar is designed to serve as a medium for sharing the collective industry knowledge and expertise for the identification of risk factors associated with Salmonella contamination, and offer practical approaches for minimizing the risk of Salmonella contamination in low-moisture products.

April 13-14, 2010, Washington, DC
Food Labeling: Complying with Regulatory Requirements for the Labeling of Packaged Foods

This comprehensive two-day workshop on food labeling rules will present the fundamentals for labeling of food and beverage products regulated by the U.S. Food and Drug Administration (FDA) and meat and poultry products regulated by the U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS). GMA's staff experts in food labeling and nutrition will teach food company personnel and others involved in label design the food labeling skills they need, whether they are responsible for labeling compliance, food product marketing or product development. Instruction, interaction and hands-on activities provide an intensive introduction to labeling rules or an intermediate refresher course. Topics include general statutory authorities and rules governing all required label elements, special labeling provisions, information about food label claims and the latest developments on food labeling rules.

April 27, 2010
Science Webinar Series: Product Recall (3 hours)

Firms should have a recall plan in place, in order to act promptly and effectively in the event of a recall. Being prepared reduces the risk of potentially harmful product from reaching consumers. This webinar will review the various aspects of a product recall and model practices that can be used by the industry.

April 29-30, 2010, Washington, DC
Online HACCP Follow-up

This course complements GMA's Online HACCP Training by providing hands-on experience with the development of a mock HACCP plan to facilitate understanding of the online material and how to apply it to actual products. This 1-day certificate workshop is a follow-up to the online course that is prerequisite to the workshop (visit www.gmatraining.com to learn more about GMA's Online HACCP Training offerings).


JUNE

June 8-9, 2010, Hilton Minneapolis, Minneapolis, MN
Food Labeling: Complying with Regulatory Requirements for the Labeling of Packaged Foods

This comprehensive two-day workshop on food labeling rules will present the fundamentals for labeling of food and beverage products regulated by the U.S. Food and Drug Administration (FDA) and meat and poultry products regulated by the U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS). GMA's staff experts in food labeling and nutrition will teach food company personnel and others involved in label design the food labeling skills they need, whether they are responsible for labeling compliance, food product marketing or product development. Instruction, interaction and hands-on activities provide an intensive introduction to labeling rules or an intermediate refresher course. Topics include general statutory authorities and rules governing all required label elements, special labeling provisions, information about food label claims and the latest developments on food labeling rules.

June 9-10, 2010
Science Webinar Series: Economic Adulteration (3 hours over 2 days)

The webinar will address practical and effective economic adulteration detection strategies and process.


AUGUST

August 18, 2010
Science Webinar Series: Do It Yourself Spoilage Analysis (2 hours)

Spoilage of packaged processed foods can result in wasted product and significant losses in profit for food companies. This webinar will address methods involved in cause of spoilage analysis, interpretation of the results, and taking the appropriate action on spoilage issues that can save money and lead to prevention of future problems.

August 18-19, 2009, Washington, DC
Food Microbiology Testing Workshop (Hands-on Laboratory Workshop)

GMA has perfected many of the micro laboratory techniques currently recognized in the food industry and by regulators. It is crucial in such testing that laboratory personnel understand basic factors affecting growth and differentiation of both pathogenic and spoilage organisms common to various food products. Understanding the methods, interpreting the results and taking the appropriate action in these situations can lead to 'peace of mind' and increased efficiency.


SEPTEMBER

(Exact dates to be announced), Washington, DC
HACCP Train-the-Trainer

The HACCP Train-the-Trainer workshop is a three-day workshop designed to prepare and qualify candidates as an International HACCP Alliance Lead Instructor. In addition to providing a greater understanding of the seven HACCP principles, the workshop covers adult learning styles and delivery techniques to more effectively present HACCP course material. Hands-on working group exercises facilitate the learning process.