AAMP is partnering with USDA's FSIS' Dr. Meryl Silverman and Andrew Lorenz, CEO of We R Food Safety, to discuss cooking and cooling deviations in meat and poultry processing. AAMP Outreach has identified the need for education in the industry, covering deviations and identifying when processing procedures do not go according to plan. Silverman will discuss what heating, cooking and cooling deviations are, as well as different options to demonstrate food safety. Lorenz will walk through a cooling deviation and how to properly complete a pathogen modeling program for the deviation presented. AAMP will host this webinar on Feb. 4, 2025, at 1 p.m. Eastern. The event will last approximately 90 minutes. All meat and poultry industry professionals are invited to attend this free event.

Lorenz is the founder and CEO of We R Food Safety. Andrew served as a deputy district manager, enforcement investigations, analysis officer with the USDA-FSIS. With more than 35 years of experience in the food industry, Lorenz knows firsthand what the USDA-FSIS is looking at for food safety. He also contributes food safety content to the The National Provisioner and several other publications.

Silverman is a senior food technologist who works in the Office of Policy and Program Development at the Food Safety and Inspection Service. Silverman is a subject-matter expert on policies related to HACCP system validation, lethality and stabilization of ready-to-eat meat and poultry products, use of predictive microbiology programs and policy effectiveness evaluation. Silverman holds a Ph.D. in food science from the University of Maryland, a Master of Science in food science from Cornell University and a Bachelor of Science in food science from the University of Maryland.

Source: American Association of Meat Processors