The Tortilla Industry Association (TIA) was created in 1989 to serve the emerging tortilla industry, now the fastest growing segment of the baking industry. In the U.S., annual sales of tortillas exceed all other ethnic and specialty bread sales, including bagels, croissants, muffins and pita bread.
Based in Arlington, Virginia, TIA is a not-for-profit organization whose members include tortilla manufacturers, industry suppliers and distributors around the world and companies with interests in the rapidly growing tortilla industry. TIA's function is to assist these companies, both large and small, to grow through effective management and marketing techniques. TIA also addresses management, regulation, quality control and distribution issues and provides members with educational support through technical seminars, conventions and market research.
As the nationally recognized representative for companies in the tortilla industry, TIA seeks to promote the consumption of this traditional Mexican bread, specifically alternative uses of tortillas in mainstream American fare, such as sandwiches, soups and desserts.
Bakeries impacted by OSHA National Emphasis Program OSHA recently posted a new directive to its website containing policies and procedures for inspecting workplaces that create or handle combustible dust. The NEP can be found at:
Upon further review, bakeries are impacted in this OSHA NEP since flour dust is classified as Class II Group G (see pages 4-5).
It appears that OSHA will be focusing on housekeeping
issues (see page 16).