Better Process Control School (BPCS) for Acidified Foods Agenda
May 14-15, 2014
University of Maine at Orono, Room 147 Hitchner Hall
Sequence of Course Presentations & Instructors
- Welcoming Remarks: Beth Calder, Food Science Specialist, Associate Professor, University of Maine School of Food & Agriculture and Cooperative Extension
- Federal Regulations and Botulism: Louis Christy, Retired Consumer Safety Officer for the Food & Drug Administration (Food/LACF Specialist), NH
- Objectives of the BPCS Course, Lecture Scheduling, and Facilities: Beth Calder and Melissa Libby
- Lecture Material (Tentative Schedule):
Wednesday (8:30 AM – 5:00 PM):
Chapter 2: Microbiology of Thermally Processed Foods (Beth Calder)
Chapter 4: Principles of Thermal Processing (Dr. Al Bushway, Professor Emeritus, Food Science)
Chapter 3: Principles of Acidified Foods (Beth Calder)
Hands-on Lab to follow in Commercial Kitchen
Chapter 6: Food Container Handling (Al Bushway)
Thursday (8:30 AM – 4:00 PM):
Chapter 5: Principles of Food Plant Sanitation (Dr. Jason Bolton, Food Safety Specialist & Assistant Professor, Cooperative Extension)
Hands-on Lab to follow in Commercial Kitchen
Chapter 7: Records and Recordkeeping (Louis Christy)
Chapter 8: Equipment, Instrumentation, Equipment, and Operation for Thermal Processing Systems (John Manoush, President of Manoush Associates)
Chapter 16: Closures for Glass Containers (John Manoush)
Chapter 17: Flexible and Semirigid Containers (John Manoush)
Evaluations & Closing Remarks