Federal requirements state that operators of retorts, processing systems, aseptic processing and packaging systems, and container closure inspectors be under the operating supervision of someone who has successfully completed a course of instruction in these matters. Better Process Control School (BPCS) is a course that has been approved by the Food and Drug Administration as well as the United States Department of Agriculture for processors of acidified and low acid canned foods. This course is offered online as well as a two-day workshop (acidified only) or a 3 1/2-day workshop for the entire course.
Please contact Connie Bowman (firstname.lastname@example.org; 865-974-7331) if you are interested in being added to our wait-list.
Overview of the ONLINE Course
There are seventeen chapters associated with this course, which have been divided into three sections: 1) required chapters, 2) low-acid canned food and aseptic processing, and 3) container closure evaluation. We strongly urge all participants to take all chapters in the BPCS course, as is it hard to predict what the future holds and what new processing methods or packaging types will be utilized. All participants must take the required chapters in addition to the container closure evaluation used in their facility. Low-acid and aseptic food manufacturers will also need to take the chapters pertinent to the processes they employ in their facility.
The course is offered so that participants can start and stop as their time allows. You have up to six months to complete the course from date of registration. Participants provide a mailing address so that we can provide a course textbook. This textbook will be helpful in highlighting key aspects of each chapter and are a good study tool to prepare you for the exams that follow each chapter. Each exam is timed, and you have thirty minutes to complete it. The exam is closed-book. You must score a 70 percent on each exam, and you will be able to retake it once if this minimum score isn’t achieved.
Who Should Attend
Food manufacturers processing low-acid or acidified foods must operate with a supervisor who has attended Better Process Control School on hand at all times during processing. Many operations will also elect to send individuals integral to processing, container evaluations, and sanitation to the course as well.