Better Process Control School

Next class is October 26 & 27, 2011 in Hoover

About BPCS

canned vegetables; courtesy of the national center for home food preservation

Image courtesty of the National Center for Home Food Preservation

Auburn University Better Process Control School (BPCS) offers instruction which fulfills the FDA and USDA Good Manufacturing Practice (GMP) requirements to certify supervisors thermal processing systems, acidification and container closure evaluation programs for acidified canned foods.

Companies which manufacture low acid and acidified foods must operate with a certified supervisor on the premises when processing as specified in 21 CFR Part 108.25(f) and 108.35(g).

FDA's regulations in 21 CFR 108, 113, and 114 became effective May 15, 1979. These regulations are designed to prevent public health problems in low-acid and acidified low-acid canned foods. The BPCS provide the practical application of the principles set forth by these regulations.

Manual, Certificates & Reporting

Cost of the instruction Manual, Canned Foods—Principles and Thermal Process Control, Acidification and Container Closure Evaluation (7th ed., 2007), is included in the registration fee. Within 30 days following successful completion of the course, the participant will receive a certificate. In addition, their name, company affiliation, and a list of course sections certified will be reported to FDA along with verification to their employer if requested.

Schedule

Day 1 —
9:00 am	Introduction/Announcements
9:30	FDA representative
10:00	Microbiology of Canned Foods
12:00 pm	LUNCH
1:30	Acidified Foods
3:15	Food Plant Sanitation
5:00	End for Day 1
Day 2 —
9:00 am	Records for Product Protection
10:30	Equipment and Instrumentation
11:00	Food Container Handling
12:00pm	LUNCH
1:30	Food Container Handling
2:00	Closures for Glass Containers
5:00	End Day 2