Better Process Control School
- Length
- Multi-day
- Language
- English
- Note
- See below for course options, prices, and schedule.
U.S. Food and Drug Administration (FDA) regulations in 21 CFR 108, 113, and 114 require that acidified and low acid food manufacturers operate with a certified supervisor on hand at all times during production. This BPCS also meets U.S. Department of Agriculture's (USDA) Food Safety and Inspection Services (FSIS) regulations 9 CFR 318.300 and 381.300 for shelf stable, thermally processed meat and poultry products.
This BPCS satisfies the training requirements specified in both the FDA and USDA regulations.
This year's virtual school includes the required courses to receive the acidified, retort, and aseptic certification. Aseptic certification offered at no extra cost!
The course manual is Canned Foods: Principles of Thermal Process Control, Acidification, and Container Closure Evaluation, 9th Edition. Consumer Brands Association. 2021.
Lectures will be presented by Penn State faculty and staff as well as course manual authors David Anderson and Bill Smialek who will be available to answer specific questions.
Course Options and Schedule
This program is scheduled in two overlapping tracks.
- Part 1 = Acidified Foods only ($385) June 16-17, 2025
- Part 2 = Complete course (Acidified and Low-acid Foods, Aseptic Processes) ($885) June 19-20 and June 23-25, 2025
Continuing Education Credits
This workshop is eligible for Penn State Continuing Education Units (CEUs) in our Food Science Certificate Program.
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