2009 Workshop Schedule

All Workshops will be held at the GMA Conference Center
1350 I Street, NW, Washington, DC 20005
(unless otherwise indicated)
Information Coming Sooon...
Managing Allergens in Food Processing Establishments Webinar
July 29-30, 2009
GMA Headquarters, Washington, DC

Essentials of Thermobacteriology
August 27-28, 2009
GMA Headquarters, Washington, DC

Understanding the basics of thermobacteriology is the key to validating a thermal process for any food product. 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. This workshop offers hands-on thermal resistance calculations and exposure to lab set-ups to educate processors in the food industry on the key elements of thermobacteriology.

Topics Will Include:
• Microbiology of Food Processing
• Determination of the Heat Resistance of Microorganisms
• Thermal Resistance Data Interpretation and Calculations
• Application of D and z Values
• Biological Evaluation of Thermal Processes
• Interpretation of Scientific Literature
• Process Validation

To register today, click here to download the registration brochure and registration form.

For information on registration, please contact Melodi Jenkins at (202) 639-5928.

For more information on the workshop, please contact Phil Elliott at (202) 639-5916

Thermal Process Development Workshop
August 31-September 2, 2009
GMA Headquarters, Washington, DC

Attendees will spend three 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 thermal system operation. Different system approaches will be discussed and hands-on exercises and activities employed to provide a foundation for process decisions.

Topics Will Include:
• Retort Operating Procedures
• Critical Factor Identification
• Heat Penetration Test Design
• Practical Thermobacteriology
• Heat Penetration Data Collection and Analysis
• General Method and Ball Formula Calculation Methods
• Process Schedule Establishment
• Process Establishment Case Studies

To register today, click here to download the registration brochure and registration form.

For information on registration, please contact Melodi Jenkins at (202) 639-5928.

For more information on the workshop, please contact Glenn Black at (202) 637-8054

Management and Evaluation of Thermal Processing Deviations Workshop
September 3-4, 2009
GMA Headquarters, Washington, DC

Thermal processing deviations occur in food and beverage production, making proper management and evaluation of deviations essential to protecting public health and ensuring regulatory compliance. 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 a scheduled process. Critical issues and techniques required to address thermal process deviations in everyday manufacturing will be discussed.

Topics Will Include:
During this two-day workshop, participants will cover the principles of deviation management and evaluation. Instruction, interaction and hands-on activities will provide the participants the skills they need to be able to:
• recognize when a deviation occurs;
• understand the regulatory requirements for handling deviations;
• formulate methods for preventing deviations;
• develop procedures for correcting potential deviations;
• implement an effective record keeping and review system;
• perform calculations for evaluating process deviations;
• establish testing parameters for deviation simulations; and
• develop a comprehensive deviation management system

To register today, click here to download the registration brochure and registration form.

For information on registration, please contact Melodi Jenkins at (202) 639-5928.

For more information on the workshop, please contact Glenn Black at (202) 637-8054

Food Labeling: Complying with Regulatory Requirements for the Labeling of Packaged Foods
September 15-16, 2009
GMA Headquarters, Washington, DC

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. The registration fee includes all course materials, references and resources, as well as breakfasts, lunches and refreshments.

Space is limited for this popular workshop, which historically sells out. Register today to secure your seat!

What You Will Learn:
Food Labeling Basics
• Key terminology
• Regulatory agencies and authorities
• FDA general approach to food labeling
• USDA–FSIS approach and prior label approval
FDA and FSIS Required Label Elements
• Identity statement
• Net contents declaration
• Inspection legend (FSIS)
• Handling statements (FSIS)
• Packer–distributor statement
• Ingredient labeling
• Food allergen labeling
Conditionally Required Labeling
• Labeling for safety-related issues
• Irradiation labeling
• Country of origin marking
• Bilingual labeling
• Flavor, color, preservative statements
• Labeling for certain ingredients and additives
Special Labeling Requirements
• Juice and juice products
• Infant formula
Label Claims and Statements
• "Fresh"
• "Natural"
• "Organic"
• Biotechnology labeling
• Religious dietary labeling
Nutrition Labeling
• Serving size
• Nutrient declarations
• Nutrition label formats
• Exemptions
• Special nutrition labeling provisions
• Nutrition labeling for raw produce and seafood
• Child Nutrition labeling
Label Claims about Nutrition
• Nutrient content claims
• Structure–function claims
• Health claims
• Dietary guidance statements

Who Should Attend:
Individuals involved in:
• Food label development
• Food labeling compliance
• Food marketing
• Nutrition
• Product development—labeling
• QA/QC—labeling
• Regulatory affairs

To register today, click here to download the registration brochure and registration form.

For information on registration, please contact Melodi Jenkins at (202) 639-5928.

For more information on the workshop, please contact Regina Hildwine at (202) 639-5926 or Christie Gray at (202) 637-8064.

HACCP Train-the-Trainer Workshop
September 22-24, 2009
GMA Headquarters, Washington, DC

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. The workshop emphasizes areas of HACCP that students have found to be confusing or complicated.

Topics Will Include:
• Adult learning styles and techniques
• International HACCP Alliance Accreditation Process
• The relationship between HACCP and food safety
• Prerequisite programs
• Identifying and controlling biological, chemical and physical hazards
• Conducting a hazard analysis
• Determining the critical control points
• Establishing critical limits, monitoring procedures and corrective actions
• Establishing verification and validation procedures
• Establishing recordkeeping and documentation procedures
• Regulatory aspects of HACCP
• Organizing and managing HACCP programs

For more information on the workshop, please contact the International HACCP Alliance's Kerri Harris or Tiffany Mooney at (979) 862-3643 or GMA's Yuhuan Chen (202) 639-5974

Watch for more information on the events below...

Food Defense Workshop
Date TBD

Applying current programs/guidance documents, understanding current and pending legislation and regulations to ensure compliance. Information regarding new legislative activities include the Public Health Security and Bioterrorism Preparedness and Response Act of 2002. New food defense initiative to be covered will include, but will not be limited to, Strategic Partnership Program Agroterrorism (SPPA)'s Vulnerability/risk assessments conducted by federal and state government agencies and private sector volunteers to provide government and industry with a more complete sector-wide perspective of food and agriculture defense, assist in identifying potential mitigation measures and identification/prioritization of research needs. Current and proposed regulations will be discussed, including the registration of food facilities, establishment and maintenance of records, administrative detention, prior notice of imported food shipments (FDA/CBP). Food defense assessment programs to be discussed will include CARVER, Shock evaluation and ALERT. This section will also involve a working group exercise on food defense assessment. Certain USDA initiatives will also be touched upon during this workshop. Those topics will include FSIS - Meat and Poultry Defense Directives, AMS - Government Purchase Defense Evaluation, APHIS "animal and plant disease" import inspection, also to be discussed is the potential for additional USDA regulations- what and why.

GMA Contacts: Allen Matthys (202) 639-5960

Regulatory Requirements for Recalls
Date TBD
From your desktop via webinar!

GMA Contacts: Jenny Scott (202) 639-5985 and Lloyd Hontz (202) 639-5924

Need more information or have questions about these and other Food Safety Workshops? Please contact:
Jenny Scott
Vice President of Food Safety Programs
(202) 639-5985