Better Process Control School

The Better Process Control School (BPCS) is presented virtually online and is a program designed for manufacturers of shelf stable, acidified and low acid foods (including pet foods).

Language: English

Note: Price ranges from $450 - $950. See below for course options and schedule.

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Course Options and Schedule

This program is scheduled in two overlapping tracks.

Week 1 = Acidified Foods ($450) March 14-15, 2022
Week 2 = Low Acid Canned Foods ($500) March 21-25, 2022
Week 1 + Week 2 = Acidified Foods and Low Acid Canned Foods ($950) March 14-15 and March 21-25, 2022

Course Description

The Better Process Control School (BPCS), presented virtually online, is a program designed for manufacturers of shelf stable, acidified and low acid foods (including pet foods.) U.S. Food and Drug Administration (FDA) regulations in 21 CFR 108, 113, and 114 require that acidified and low acid food manufacturers operate with a certified supervisor on hand at all times during production. This BPCS also meets U.S. Department of Agriculture's (USDA) Food Safety and Inspection Services (FSIS) regulations 9 CFR 318.300 and 381.300 for shelf stable, thermally processed meat and poultry products.

This BPCS satisfies the training requirements specified in both the FDA and USDA regulations.

This year's online/virtual course includes a brand new curriculum/content and includes the required courses to receive the acidified, retort, and aseptic certification. The course manual is Canned Foods: Principles of Thermal Process Control, Acidification, and Container Closure Evaluation, 9 ^th Edition. Consumer Brands Association. 2021. Aseptic certification offered at no extra cost!

Links and access information for the course will be sent to registrants closer to the course date. Quizzes will be online and graded real-time. You must pass your quizzes to obtain a course certificate.

Who Should Attend

Retort Operators
Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing.

Curriculum

Microbiology of thermally processed foods
Principles of food plant sanitation
Principles of acidified foods
Food container handling
Principles of thermal processing
Records and record-keeping
Equipment, instrumentation and operation
Closures for glass containers
Still steam retorts
Still steam retorts with over-pressure
Hydrostatic retorts
Continuous rotary retorts
Batch agitating retorts
Aseptic processing and packaging systems
Closures for double seamed metal and plastic containers

Fees

Agenda

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