Better Process Control School

March 5, 2019 - March 8, 2019

Michigan State University, Erickson Hall, Rooms 226 and 228


Contact: ANR Event Services, events@anr.msu.edu

March 5-6, 2019 – Two-Day: Acidified Foods
Tuesday: Registration 7:30 a.m., Class: 8 a.m. – 4:50 p.m.
Wednesday: Class 8 a.m. – 5 p.m.

March 5-8, 2019 ‒ Four-day: Acidified Foods and Low-Acid Canned Foods
(The four-day class will take place only if at least 15 people register for this portion.)
Tuesday: Registration 7:30 a.m., Class: 8 a.m. – 4:50 p.m.
Wednesday: Class 8 a.m. – 5 p.m.
Thursday: Class 8 a.m. – 6 p.m.
Friday: Class 8 a.m. – 1 p.m.

The Better Process Control School (BPCS) certifies supervisors of thermal processing systems, acidification and container closure evaluation programs for low-acid and acidified canned foods. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing.

The U.S. Food and Drug Administration’s (FDA’s) regulations in Title 21 Code of Federal Regulations (CFR) 108, 113 and 114 became effective May 15, 1977. These regulations are designed to prevent public health problems in low-acid and acidified canned foods. The BPCS provides the practical application of the principles set forth by these regulations. These FDA regulations also apply to low-acid canned pet foods.

Similar regulations and training requirements, 9 CFR 318.300 and 381.300 for thermally processed meat and poultry products, were implemented by the U.S. Department of Agriculture’s Food Safety and Inspection Service on June 19, 1987.

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Tags: acidified food, anr week, better process control school, bpcs, low-acid canning

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