CIC Baking and Pastry Coordinator Chef Bernd Gronert and Baking and Pastry Adjunct Chef Instructor Kristy Holdgate go to UGA's Better Process Control School

Chefs Gronert and Holdgate went to the University of Georgia in Athens on November 8th and 9th to get certified in “Low acid and acidified food in thermally sealed containers” at the Better Process Control School. The two day class was very intense and included 9 tests, each of which had to be passed in order to get nationally certified by the Food and Drug Administration and the USDA Food Safety and Inspection Service.

Congratulations! Chef Holdgate and Chef Gronert are now nationally certified in the following areas:

• MICROBIOLOGY OF THERMALLY PROCESSED FOODS
• PRINCIPLES OF FOOD PLANT SANITATION
• EQUIPMENT, INTRUMENTATION & OPERATION FOR THERMAL PROCESSING SYSTEMS
• CLOSURES FOR GLASS CONTAINERS
• FLEXIBLE AND SEMIRIGID CONTAINERS
• FOOD CONTAINER HANDLING
• RECORDS AND RECORDKEEPING
• PRINCIPLES OF THERMAL PROCESSING
• ACIDIFIED FOODS
  Chef Gronert says that "it was a great opportunity and eye opener to realize and study the new rules and regulations that the FDA and USDA require every business to have in place from now on in order to produce and sell thermally processed low acid and acidified foods. We certainly will forward the information we acquired to our eager students in our Baking and Pastry department as well as to all the faculty and staff."