Better Process Control School
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 as a 2 day workshop (acidified only) or a 3 1/2 day workshop for the entire course. Please contact Connie Bowman (email@example.com; (865)974-7331) if you are interested in being added to our waitlist.
Overview of Online Course
There are 17 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 a year 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 the exams that follow each chapter. Each exam is timed, and you have 30 minutes to complete it. The exam is closed book. You must score a 70% 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 on hand at all times during processing who has attended Better Process Control School. Many operations will also elect to send individuals integral to processing, container evaluations and sanitation to the course as well.
This course provides an introduction to food microbiology, Good Manufacturing Practices (GMPs), cleaning and sanitation, Hazard Analysis and Critical Control Points (HACCP), food labeling, and allergen control for food manufacturers wishing to prepare non-potentially hazardous foods in their home kitchen. This course is the first step in meeting requirements outlined in TN Dept. of Ag. Regulations Chapter 0080-4-11.
This course is offered online and as a 1 day workshop. Workshops are offered based on demand, so please contact Connie Bowman (firstname.lastname@example.org; (865)974-7331) if you are interested in being added to our waitlist.
Who should attend
Food Manufacturers wishing to prepare non-potentially hazardous foods in their home kitchen.
- Key TDA Inspection Points
- Introduction to Food Microbiology
- Cleaning and Sanitation
- Introduction to HACCP
- Product Labeling
- Allergens and Allergen Control
October 4 @ 8:00 am – October 5 @ 5:00 pm
October 25 @ 8:00 am – October 27 @ 3:00 pm
November 8 @ 8:00 am – November 10 @ 12:00 pm