{"id":3021,"date":"2014-03-27T15:47:23","date_gmt":"2014-03-27T19:47:23","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?page_id=3021"},"modified":"2017-03-16T09:35:00","modified_gmt":"2017-03-16T13:35:00","slug":"bpcs-agenda","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/food-health\/food-safety\/bpcs-agenda\/","title":{"rendered":"Better Process Control School (BPCS) for Acidified Foods Agenda"},"content":{"rendered":"

May 14-15, 2014
\nUniversity of Maine at Orono, Room 147 Hitchner Hall<\/h3>\n

Sequence of Course Presentations & Instructors<\/h3>\n
    \n
  1. Welcoming Remarks: <\/b>Beth Calder, Food Science Specialist, Associate Professor, University of Maine School of Food & Agriculture and Cooperative Extension<\/li>\n<\/ol>\n
      \n
    1. Federal Regulations and Botulism:<\/b> Louis Christy, Retired Consumer Safety Officer for the Food & Drug Administration (Food\/LACF Specialist), NH<\/li>\n<\/ol>\n
        \n
      1. Objectives of the BPCS Course, Lecture Scheduling, and Facilities: <\/b>Beth Calder and Melissa Libby<\/li>\n<\/ol>\n
          \n
        1. Lecture Material<\/b> (Tentative Schedule):<\/li>\n<\/ol>\n

          Wednesday<\/b> (8:30 AM – 5:00 PM):<\/p>\n

          Chapter 2: <\/b>Microbiology of Thermally Processed Foods (Beth Calder)<\/p>\n

          Chapter 4:<\/b> Principles of Thermal Processing (Dr. Al Bushway, Professor Emeritus, Food Science)<\/p>\n

          Chapter 3:<\/b> Principles of Acidified Foods (Beth Calder)<\/p>\n

          Hands-on Lab to follow in Commercial Kitchen<\/b><\/p>\n

          Chapter 6:<\/b> Food Container Handling (Al Bushway)<\/p>\n

          Thursday<\/b> (8:30 AM – 4:00 PM):<\/p>\n

          Chapter 5:<\/b> Principles of Food Plant Sanitation (Dr. Jason Bolton, Food Safety Specialist & Assistant Professor, Cooperative Extension)<\/p>\n

          Hands-on Lab to follow in Commercial Kitchen<\/b><\/p>\n

          Chapter 7:<\/b> Records and Recordkeeping (Louis Christy)<\/p>\n

          Chapter 8:<\/b> Equipment, Instrumentation, Equipment, and Operation for Thermal Processing Systems (John Manoush, President of Manoush Associates)<\/p>\n

          Chapter 16:<\/b> Closures for Glass Containers (John Manoush)<\/p>\n

          Chapter 17: <\/b>Flexible and Semirigid Containers (John Manoush)<\/p>\n

          Evaluations & Closing Remarks <\/b><\/p>\n","protected":false},"excerpt":{"rendered":"

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