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

  1. Welcoming Remarks: Beth Calder, Food Science Specialist, Associate Professor, University of Maine School of Food & Agriculture and Cooperative Extension
  1. Federal Regulations and Botulism: Louis Christy, Retired Consumer Safety Officer for the Food & Drug Administration (Food/LACF Specialist), NH
  1. Objectives of the BPCS Course, Lecture Scheduling, and Facilities: Beth Calder and Melissa Libby
  1. 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