Better Process Control School for Acidified Foods
May 14-15, 2014
8:30 AM – 5:00 PM
Cost: $225.00 (includes course materials and lunch)
Location: 147 Hitchner Hall, University of Maine, Orono Campus
Acidified and low-acid canned food processors are required by the FDA and USDA to obtain Better Process Control School certification.
- Course Agenda
- Registration is now closed.
Examinations: We will be starting promptly at 8:30 a.m. each day.
Attendance is mandatory for both days in order to receive certification. Course material will be presented in lecture format and we will also have several hands-on labs. After each instructor’s presentation, an examination will be given. These examinations are open-book tests. After finishing your examination, please hand the completed test to the personnel in charge before leaving the room. Participants must pass examinations with a 70% or better to obtain certification. However, participants will have the ability to retest.
Please contact Melissa Libby if you have any questions. Any person with a disability who needs accommodations for this program should contact Melissa Libby at 207.581.2788 or 1.800.287.7170 (in Maine) or email@example.com to discuss their needs at least 10 days in advance.
Administrative Staff: University personnel and staff will be located on site at Hitchner Hall during the entire course. Melissa Libby, Beth Calder, and Jason Bolton are the contacts for UMaine’s Better Process Control School. Beth Calder can be reached at 581.2791 or firstname.lastname@example.org. Contact Jason Bolton at 581.1366 or email@example.com.
Phone: For incoming emergency calls, please call 207.581.2788.
Grades: Grades will be posted by student identification number as soon as possible after each test.
Refreshments and Lunch: Continental breakfast, coffee, tea, and afternoon refreshments will be served both days. We will break one hour for lunch; lunch tickets ($10.00/person) will be issued. We will walk over to the Memorial Union, which has an assortment of lunch items.
Directions and campus map:
- General directions to UMaine
- Campus map showing the location of Hitchner Hall
- Printable campus map (PDF)
Parking Passes: Parking is located near Hitchner Hall. Melissa will be either e-mailing or mailing parking passes. Participants will need to park in the designated Black Commuter Student Parking Lots. The closest Black Lot is behind Nutting Hall, which is the building next to Hitchner.
Lodging: We have reserved 10 rooms at the University of Inn in Orono for May 13-14, which is less than 1 mile from the UMaine campus. Rooms are $89.00/night; mention that you are attending Better Process Control School at UMaine and would like to be billed the UMaine Direct Bill Rate. For more information, including directions, the University Inn’s website.Breakfast is included. The Black Bear Inn is another lodging option at $79.99/night. Bangor is 15-20 minutes from the UMaine campus and offers more lodging options.
Text Book: The GMA seventh edition (2007), “Canned Foods, Principles of Thermal Process Control, Acidification and Container Closure Evaluation” will be the text for this course. Melissa will order books and mail them to you. Please read the chapters ahead of time to become familiar with the course material prior to May 14.
We look forward to having you participate in our course. If you have any concerns or questions, please feel free to contact us.
If you are a person with a disability and need an accommodation to participate in this program, please contact Melissa Libby (UMaine Cooperative Extension, Rm 130 Hitchner Hall, UMaine) at 207.581.2788 or 1.800.287.7170 (in Maine) to discuss your needs. Receiving requests for accommodations 10 days before the program provides a reasonable amount of time to meet the request, however, all requests will be considered.