IDFA’s BPCS is designed to cover LACF regulations as they pertain to shelf-stable process cheese manufacturers. The training will utilize materials developed by Kathy Glass, senior scientist from the University of Wisconsin–Madison and by Kraft Foods. 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.
IDFA’s BPCS will take place in conjunction with IDFA’s International Dairy Show, and attendees of the workshop will not only benefit from the International Dairy Show’s discounted hotel room rates, but also receive a complimentary registration to the entire event. The International Dairy Show is the premier trade show for processing and packaging professionals in the global dairy industry providing top-notch education, daily networking events and access to hundreds of innovative suppliers.
Tuesday, September 15 - Wednesday, September 16, 2015
2301 S. Martin Luther King Dr.
Chicago, IL 60616
Read a detailed description of the course content and schedule.
Register here before the course fills up.