Better Process Control School
   Program Information
   Outline & Agenda

Travel & Lodging Information

Chapman Food Science Programs Home Page

Grocery Manufacturers Association Home Page

Contacts: 
Carla Wiesmuller, Program Coordinator, 949-341-9863,
se habla español, wiesmull@brandman.edu

Anuradha Prakash, PhD,
Academic Director,
714-744-7826,
prakash@chapman.edu

Vincent Glaeser, Program Director, 949-341-9860, glaeser@brandman.edu

Better Process Control School Program Information

An Instructional Training Course on the Thermal Processing of Canned Foods recognized by the U. S. Food and Drug Administration - Food Safety and Inspection Service (USDA-FSIS).

According to US food regulations, operators of retorts and thermal processing systems and container closure inspectors must be under the supervision of a person who has attended a school approved by the Commissioner of the Food and Drug Administration (US FDA) for giving instructions in thermal processing and who has satisfactorily completed the required course of instruction. The Better Process Control School (BPCS) aims at training participants in the practical application of Good Manufacturing Practices (GMPs) for thermal processing operations set forth in US regulations.

To assist food industries in complying with the FDA/USDA regulations, a four-day Better Process Control School is offered by Chapman University which will certify attendance and successful completion of the required course of instruction. The certification is a requirement that should be met by all low-acid canned food processors. This course allows food professionals to complete the required training. The text for this course is “CANNED FOODS: Principles of Thermal Process Control, Acidification and Container Closure Evaluation” 7th Edition, 2007, published by The Food Processors Association (FPA).

Instruction will be given by professors of the Chapman University Physical Sciences Department – Food Science Program, and by experts from food companies, with wide experience in thermal processing, container handling, federal regulations for manufacturing and processing foods, food plant sanitation and food microbiology.

Participants who have completed the course successfully - which requires attending all classes, as well as passing the examination for every chapter, with a minimum score of 70% - will be awarded a Certificate of Completion, and will be registered with the FDA as qualified food canning supervisors.

Recommended Participants

• Food industry employees working in companies: - using thermal processing - using aseptic processing - manufacturing acidified foods
• Upper management/owners of food companies who do not have practical experience with processing and regulatory requirements;
• Food industry professionals needing an update on regulatory changes and Good Manufacturing Practices;
• Professionals working in food-regulatory/inspection agencies;
• Retort operators and closure inspectors;
• Supervisors of retort operators and closure inspectors.

General Information Printable Brochure           En Español

On-site Courses available.
Our scheduled courses are offered on the Chapman University Campus in Orange, California. However, we can bring the training to you. Make valuable use of plant shut-down time by training your workers at your own location.

Last updated: Friday, December 18, 2009