Pre-Conference Workshop: Better Process Cheese School — Day One

Sun. April 2| 8:15 AM - 5:00 PM |

Overview
The Better Process Cheese School Workshop is designed to cover low-acid canned foods (LACF) regulations as they pertain to shelf-stable process cheese manufacturers. The training will utilize materials developed by Kathy Glass, distinguished scientist from the University of Wisconsin–Madison and by Kraft Heinz. Topics will include microbiology and control of Clostridium botulinum, thermal processing/pasteurization, formulation control, process instrumentation, production and packaging controls, and records.
Exams will be given at the completion of each section. Satisfactory completion of this course and passage of all exams will fulfill FDA's certification requirements for becoming a trained operator.

Who Should Attend
This course is intended for operators, supervisors and management in process cheese manufacturing facilities; product developers; food safety professionals and regulatory officials involved in audits or inspections or LACF filing for process cheese products.

Agenda

Day One: Sunday, April 2, 2017

8:00 – 8:30 a.m.Welcome and Background
Speaker: Kathy Glass, Distinguished Scientist, University of Wisconsin–Madison
8:30 – 9:10 a.m.FDA: LACF Regulations
Speaker: Nathan Anderson, Research Agricultural Engineer, Institute for Food Safety and Health
9:10 – 9:40 a.m.Process Cheese as a LACF
Speaker: Kathy Glass, Distinguished Scientist, University of Wisconsin–Madison
9:40 – 11:20 a.m.Microbiology
Speaker: Kathy Glass, Distinguished Scientist, University of Wisconsin–Madison
11:20 – NoonThermal Processing (Part I)
Speaker: Kathy Glass, Distinguished Scientist, University of Wisconsin–Madison
Noon – 1:00 p.m.Break
Lunch on your own
1:00 – 2:00 p.m.Thermal Processing (Part II)
Speaker: Kathy Glass, Distinguished Scientist, University of Wisconsin–Madison
2:00 – 3:15 p.m.C. botulinum
Speaker: Kathy Glass, Distinguished Scientist, University of Wisconsin–Madison
3:15 – 4:30 p.m.Food Plant Sanitation and GMPs
Speaker: Lori Ledenbach, Principal Scientist, Food Safety & Microbiology, Kraft Heinz Company
4:30 – 5:00 p.m.Exam Retakes

Day Two: Monday, April 3, 2017

8:00 – 10:15 a.m.Formulation Control
Speaker: Kathy Glass, Distinguished Scientist, University of Wisconsin–Madison
10:15 – 11:30 a.m.Process Controls for Process Cheese
Speaker: Ammar Chinwalla, Senior Associate Principal Engineer in Food Safety & Microbiology, Kraft Heinz Company
11:30 – NoonProduction Controls – Critical Control Points
Speaker: Lori Ledenbach, Principal Scientist, Food Safety & Microbiology, Kraft Heinz Company
Noon – 1:00 p.m.Break
Lunch on your own
1:00 – 1:30 p.m.Food Package Handling
Speaker: Lori Ledenbach, Principal Scientist, Food Safety & Microbiology, Kraft Heinz Company
1:30 – 2:00 p.m.Records for Product Protection
Speaker: Lori Ledenbach, Principal Scientist, Food Safety & Microbiology, Kraft Heinz Company
2:00 – 2:30 p.m.Final Questions and Exam Retakes
2:30 – 3:30 p.m.Supplemental Discussion: control of vegetative pathogens for cut/sliced/wrapped process cheese; process deviations; developing food safety plans
Speaker: Kathy Glass, Distinguished Scientist, University of Wisconsin–Madison
Note: This section is optional and not part of the BPCS.

Course Registration
$695


Type: ProFood Tech Conference Program

Track: Regulations and Food Safety


Speakers

Nathan Anderson Research Agricultural Engineer, Institute for Food Safety and Health, U.S. Food and Drug Administration | Role: Speaker
Ammar Chinwalla Senior Associate Principal Engineer, Food Safety & Microbiology, Kraft Heinz Company | Role: Speaker
Kathleen Glass Distinguished Scientist, University of Wisconsin–Madison | Role: Speaker
Lori Ledenbach Principal Scientist, Food Safety & Microbiology, Kraft Heinz Company | Role: Speaker

Learning Format

Workshop