Anita Wan , Student Group Secretary and Lorraine McIntyre, BCFPA Treasurer at the registration desk. Is that before or after?
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Ian Crook, keynote speaker for the evening and Michael Ng of
Ecolab Food and Beverage Division,
(recipient of the IAFP 2006 Black Pearl Award) with their display.
Ernst Schoeller, C.D.S. Sanitation Ltd, Founding Director and Gold Sustaining
Member of BCFPA with his display.
Annette Moore, Quality First in Agriculture Inc. and
Vice President of the BC Food Protection Association awaits members at her display.
BCFT Program Chair, Thu Pham await the evenings events with Sharon Riches
and
Karen Catherwood in the background
Anne McCannel, BCFT Chair and Terry Peters, President, BCFPA make some
preliminary announcements about the evenings agenda.
Joanna Ho, Stephanie Chiu, BCFPA Student Coordinator
and Lorraine McIntyre,
BCFPA Treasurer look after registrations.
Another shot of the registration table.
Gary Baird BCFPA Members and one of our speakers for the evening visits
with
Paul Kenny and Mike Stortz before the presentations.
The audience prepares to take their seats!
Dr. Suzanne Teuber, Distinguished IFT Speaker begins her presentation, "The
Fatal Kiss and Other Oddities".
Dr. Teuber discusses a recent incident in Canada where a fatality of a hypersensitive
individual
was thought to be related to exposure to a food allergen via a kiss.
Anne McCannel moderates as Dr. Teuber takes questions from the audience.
Dr. Teuber responds to a question.
The audience listens as Dr. Teuber takes questions following her presentation.
Anne McCannel thanks Dr. Teuber for taking the time to travel to BC and for
her excellent presentation.
Terry Peters introduces Gary Baird, A/Nutrition and Allergen Specialist,
Canadian Food Inspection Agency, Western Area.
Gary Baird awaits his introduction with the BCFPA display in the background.
Gary Baird speaks on "The 3 R's - Realities, Regulations & Recalls"
Terry Peters thanks Gary for his presentation and presents him with a token
of our appreciation.
Students from the University of British Columbia and the British Columbia Institute of Technology
conducted a 50-50 draw
in support of travel by their teams to attend the CIFST Challenge Cup later this year.
Our display awaits!
BCFPA Treasurer, Lorraine McIntyre and BCFPA President, Terry Peters at the ready.
BCFPA Membership Coordinator, Lance Hill and BCFPA Treasurer, Lorraine McIntyre
with our display.
Traffic was constant at our exhibit with students asking many questions about BCFPA and IAFP.
Anita Wan, Events Coordinator for the Student Group answers questions while
Joanna Ho, Secretary of the BCFPA Student Group prepares to greet another visitor.
Joanna Ho, Secretary of the BCFPA Student Group speaks with a student while
Anita Wan, Events Coordinator for the Student Group looks on.
Anita and Joanna both engaged in converstaion with Lorraine busy in the background.
Our group visits the handwash station before beginning the tour.
BCFPA Student Group Coordinator, Stephanie Chiu washes up.
Lance Hill, BCFPA Membership Coordinator speaks with tour guide
Juliet Hansen,
a Production Supervisor with Purdy's.
The slab tables which were not in use at the time of our visit.
George another of Purdy's Production Supervisors explains how the slab tables
are used..
The blenders used for making cream centers.
George explains part of the process for chocolate production.
Juliet Hansen speaks to one of the groups.
George discusses the nut products produced in the plant.
The raw ingredient storage area.
Chocolate arrives in large bags on pallets.
George explains the process for handling incoming ingredients.
A 10,000 pound tank of liquid chocolate!
Feeding sugar-coated cherries on to the enrobing line.
The sugar coated have passed over the 'bottomer' which applies a chocolate base
to the bottom of what will be chocolate enrobed cherries.
Cherries passing over the 'bottomer'.
The chocolate covered cherries exit the enrober.
The students learn about marking each chocolate with an identifying design.
The choclates on their way from the production room in to the packaging area.
The 'enrober'.
The sugar-coated cherries with their chocolate bottoms pass through a curtain
of chocolate in the 'enrober'.
Terry Peters, BCFPA President and Lorraine McIntyre, BCFPA Treasurer seem to
be enjoying the tour.
BCFPA Student Coordinator, Stephanie Chiu in front of the cherry line.
Appyling an identifying mark to the chocolate enrobed cherries.
Packing the chocolates for storage.
George explains the coating of the cherries.
The inspection table used to ensure the cherries are free of pitts.
Behind George is the tumbler used for sugar coating the cherries.
Choclate filled tray molds on the cooling racks.
Tempered chocolate awaiting pumping to the molds.
Molds being filled and placed on cooling racks.
One of the mold filling stations.
The cooling units for molded products.
Removing product from the molds; trimmings and imperfect products are returned
to the melt tanks.
Removing and inspecting molded product.
George explains the packaging to Dewi Winoto.
Two of our students watch the Lilliput egg foil wrapping machine.
The colourful foil wrapped eggs!
A machine used to rotate and distribute the chocolate in molded hollow product.
Automated tray mold filler.
MMMMMM....Chocolate bunny suckers!
A long line of molded chocolate bunny suckers being prepared for the Easter
Bunny.
Hand packing the infamous 'purples'.
The students assisted with organoleptic evaluation!
Juliet explains the final packaging process.
Lorraine speaks with a Purdy's employee.
Packing white choolate product to be placed in storage.
Stephanie makes a presentation to Juliet on behalf of the BCFPA.
The members of BCFPA along with tour guides, George and Juliet in the retail
store.
The group has a dim sum snack following the tour.
