Purpose:
This course covers training requirements for food manufacturers producing shelf-stable acidified food products under 21 CFR Part 114 and in accordance with state food regulations. Only chapters of the Better Process Control School relevant to Acidified Foods will be covered, as shown in the course outline. An exam will be given at the conclusion of each chapter.
To receive the certificate, you must be present for the entirety of the course and pass each exam with a score of 70% or greater. The certificate does not expire.
This course will be offered live, in person at the Monongalia County Extension Office (270 Mylan Park Lane, Suite #150, Morgantown, WV 26501) from 8:30am-5:00pm each day for two consecutive days. Registration will begin at 8:00am. No refunds will be offered for those who do not attend and participate fully without an approved reason.
Please contact Dr. Alexis Hamilton at foodsci_ext@utk.edu or (865) 974-7717 if you would like more information or have questions about the course.
Registration Link: 9th Ed. BPCS for Acidified Foods Workshop
Who should attend:
Any individual curious about or wanting to produce an acid, acidified, and/or fermented food for sale.
Curriculum:
Registration
Introductions and housekeeping
Objectives of BPCS and course introduction
Microbiology of Thermally Processed Foods
Administer Exam
Introduction to Thermal Processing
Administer Exam
Closures for Glass and Twist-Off Plastic Containers
Administer Exam
Mild Thermal Processes
Administer Exam
Sanitation for Retorts and Atmospheric Cookers
Administer Exam
Exam retakes, course wrap-up, and questions
Notes:
A special discounted rate of $50 is available for West Virginia registrants due to the generous support of the West Virginia Department of Agriculture. Please reach out to Melissa Wright (mswright@vt.edu) for the discount code you must apply at checkout.
