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 Rebecca Cash (firstname.lastname@example.org; (865)974-7331) if you are interested in being added to our waitlist.
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.
Overview of Online Course
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.
NOTE: when registering for the course, first time users will need to create an account in extol before this link will take you to the BPCS registration page.
Who should attend
Food Manufacturers processing low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing.
- Microbiology of thermally processed foods
- Principles of acidified foods
- Food container handling
- Principles of thermal processing
- Principles of food plant sanitation
- Equipment, instrumentation and operation
- Still steam retorts
- Hydrostatic retorts
- Continuous rotary retorts
- Aseptic processing and packing systems
- Closures for glass, metal and plastic containers
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