Food Protection Trends - July 2008 - (Page 538)

IAFP 2008 Workshops WORKSHOP 1 Better Process Cheese Control School Friday and Saturday August 1–2 8:00 a.m. – 5:00 p.m. WORKSHOP 2 The Art of Fungal Characterization and Identfication: A Hands-on Workshop Friday and Saturday August 1–2 8:00 a.m. – 5:00 p.m. WORKSHOP 3 Hands-on Workshop on Microbial Risk Assessment Modeling and Interpretation Saturday August 2 8:00 a.m. – 5:00 p.m. REGISTRATION – (Payment must be received by July 18, 2008 to avoid late registration rates). Cancellations received by July 18, 2008 will be refunded, less a $50.00 administrative fee. No refunds will be made after this date. Early Late Member Non-Member $575.00 $675.00 Late Rate $650.00 $750.00 Member Non-Member Early Rate $620.00 $720.00 Late Rate $695.00 $795.00 Member Non-Member Early Rate $270.00 $370.00 Late Rate $345.00 $445.00 Workshop 1 – Better Process Cheese Control School – Processing Controls for Shelf-Stable Pasteurized Process Cheese Product Manufacture – Friday and Saturday, August 1–2 Current regulations for Low Acid Canned Foods (LACF) require that “Operators of systems shall be under the operating supervision of a person who has attended a school approved by the Commissioner for giving instruction appropriate to the preservation technology involved and who has been identified by that school as having satisfactorily completed the prescribed course of instruction.” The Better Process Control School (BPCS) training course currently available does not include process cheese formulation as a preservation technology. This 2-day course is designed to cover LACF regulations as they pertain to shelf-stable process cheese manufacture, microbiology and control of Clostridium botulinum, thermal processing/pasteurization, formulation control, process instrumentation, HACCP, and production and packaging controls. Examinations will be given at the completion of each section. Satisfactory completion of this course will fulfill the regulatory certification requirements for operators of process cheese manufacturing systems. Topics: • • • • • • • • • • Introduction to LACF Regulations for Shelf Stable Process Cheese Microbiology – Basic Microbiology, Factors Affecting Growth Thermal Processing – Microbial Death, D, Z, and F Values, Factors Affecting Thermal Resistance, Pasteurization, Commercial Sterilization, Sterilization Botulism and Control of C. botulinum – Disease, Risks, Methods to Control Toxin Production Formulation Control for Shelf Stable Process Cheeses – Ingredients That Affect Safety, FRI Studies, Additional Factors for Safety Process Controls for Process Cheese – Cheese Processing Overview, Preparations Prior to Cooking, Batch Cooking, Continuous Cooking,Testing Food Plant Sanitation and GMPs – Basic Principles of Sanitation, Good Manufacturing Practices HACCP and Production Controls – Principles of HACCP, Critical Control Points for Shelf Stable Process Cheese, Other Production Controls for Shelf Stable Process Cheese Packaging for Process Cheese – Package Development Process, Examples of Packaging, Development and Qualification Testing Records and Record-Keeping – Reasons for Record-Keeping, Proper Documentation on Records, Record Retention and Availability, Product Recalls, Processing Records Instructors: Kathy Glass, University of Wisconsin-Madison, Madison, WI, USA Loralyn Ledenbach, Kraft Foods, Glenview, IL, USA Virgil Metzger, Kraft Foods, Glenview, IL, USA Don Zink, FDA-CFSAN, College Park, MD, USA Organizer: Loralyn Ledenbach, Kraft Foods, Glenview, IL, USA InTenDeD AUDIenCe Operators, supervisors, and management in process cheese manufacturing facilities. Food safety professionals and regulatory officials involved in LACF filing for process cheese products This workshop is dedicated to Dr. Nobi Tanaka, whose work at the Food Research Institute, University of Wisconsin-Madison has been instrumental in assuring the safety of shelf stable process cheese products. 538 FOOD PROTECTION TRENDS | JULY 2008

Table of Contents Feed for the Digital Edition of Food Protection Trends - July 2008

Food Protection Trends - July 2008 Contents Sustaining Members Lone Star Perspective from Your President Commentary from the Executive Director An Integrated Assay for Rapid Detection of Escherichia coli O157:H7 on Beef Samples Listeria Prevention Practices for Small Cheese Operations New Members News Industry Products Award Winners Committee Meetings Ivan Parkin Lecture John H. Silliker Lecture Preliminary Program Networking Opportunities General Information Registration Form Workshops Exhibitors Special Contributors and Sponsors Coming Events Advertising Index Journal of Food Protection Table of Contents Audiovisual Library Order Form Booklet Order Form Membership Application

Food Protection Trends - July 2008

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