ELIZABETHTOWN, PA. — The American Association of Meat Processors is holding a webinar on Feb. 4, 2025, at 1 p.m. ET to discuss cooking and cooling deviations in meat and poultry processing. The webinar will consist of two 30-minute presentations, followed by a Q&A period.

“Cooking & Cooling Deviations in Meat & Poultry Processing” will be led by industry experts Meryl Silverman and Andrew Lorenz.

Silverman is a senior food technologist at the Office of Policy and Program Development with the USDA Food Safety and Inspection Service (FSIS). She is a subject matter expert on policies related to Hazard Analysis and Critical Control Points (HACCP) system validation, lethality and stabilization of ready-to-eat meat and poultry products, use of predictive microbiology programs, and policy effectiveness evaluation.  Silverman earned her bachelor’s degree and PhD in food science from the University of Maryland as well as her master’s degree in food science from Cornell University.

Lorenz is the founder and chief executive officer of We R Food Safety! Previously, he served as a deputy district manager of enforcement investigations and analysis officer with FSIS. With more than 35 years of experience in the food industry, Lorenz is familiar with how FSIS prioritizes food safety.

AAMP Outreach has identified the need for education in the industry covering deviations and identifying when processing procedures do not go according to plan. During the webinar, Silverman will discuss what heating, cooking and cooling deviations are, as well as different options to demonstrate food safety and when to choose these options. Lorenz will cover cooling deviation and how to properly complete a pathogen modeling program for the deviation presented.

Register for the event here.