Better Process Controls Workshop
Better Process Controls Certification Workshop
November 30-December 2, 2022
Cost: $600.00
Location:
Williamson County Extension Office
4215 Long Lane, Suite 200
Franklin, TN 37064
Time: November 30-December 2: 8:00 am to 5:00 pm (Central)
Purpose
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.
Who should attend
Food manufacturers processing low-acid or acidified foods must operate with a supervisor who has attended Better Process Control School on hand at all times during processing. Many operations will also elect to send individuals integral to processing, container evaluations, and sanitation to the course as well. Regulators of low acid or acidified canned food manufactures will also benefit from this course.
The course includes exams for each chapter. Each participant must achieve a passing grade of 70 % for each chapter to be included on their certificate.
Curriculum based on 9th Edition of the Textbook: Canned Foods – Principles of Thermal Process Control, Acidification, and Container Closure Evaluation
For manufacturers of acidified foods, only Chapters 1, 2, 3, 6, 8, and 15 are required if filling into Glass containers.
Day 1 –
Chapter 1: Introduction to Course and Regulations
Chapter 2: Microbiology of Thermally Processed Foods
Chapter 3: Sanitation for Retorts and Atmospheric Cookers
Chapter 6: Closures for Glass and Twist-off Plastic Containers
Chapter 8: Introduction to Thermal Processing
Day 2 -
Chapter 15: Mild Thermal Processes
Chapter 9: Retort Equipment and Operation
Chapter 10: Batch Saturated Steam Retorts: Still and Agitating
Chapter 12: Retorts with Overpressure: Still and Agitating
Chapter 5: Double Seamed Metal and Plastic Containers
Day 3 -
Chapter 14: Aseptic Processing and Packaging Systems
Chapter 4: Cleaning of Continuous Systems
Chapter 11: Continuous Rotary Retorts
Chapter 13: Hydrostatic Retorts
Chapter 7: Flexible and Semirigid Containers
Instructors
- Dr. Mark Morgan, Professor and Extension Specialist, University of Tennessee
- Kyla Adkins, Extension Assistant, University of Tennessee
- Nathan Miller, Creamery Manager, University of Tennessee
November 30-December 2, 2022
Cost: $600.00
Location:
Williamson County Extension Office
4215 Long Lane, Suite 200
Franklin, TN 37064
Time: November 30-December 2: 8:00 am to 5:00 pm (Central)
Purpose
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.
Who should attend
Food manufacturers processing low-acid or acidified foods must operate with a supervisor who has attended Better Process Control School on hand at all times during processing. Many operations will also elect to send individuals integral to processing, container evaluations, and sanitation to the course as well. Regulators of low acid or acidified canned food manufactures will also benefit from this course.
The course includes exams for each chapter. Each participant must achieve a passing grade of 70 % for each chapter to be included on their certificate.
Curriculum based on 9th Edition of the Textbook: Canned Foods – Principles of Thermal Process Control, Acidification, and Container Closure Evaluation
For manufacturers of acidified foods, only Chapters 1, 2, 3, 6, 8, and 15 are required if filling into Glass containers.
Day 1 –
Chapter 1: Introduction to Course and Regulations
Chapter 2: Microbiology of Thermally Processed Foods
Chapter 3: Sanitation for Retorts and Atmospheric Cookers
Chapter 6: Closures for Glass and Twist-off Plastic Containers
Chapter 8: Introduction to Thermal Processing
Day 2 -
Chapter 15: Mild Thermal Processes
Chapter 9: Retort Equipment and Operation
Chapter 10: Batch Saturated Steam Retorts: Still and Agitating
Chapter 12: Retorts with Overpressure: Still and Agitating
Chapter 5: Double Seamed Metal and Plastic Containers
Day 3 -
Chapter 14: Aseptic Processing and Packaging Systems
Chapter 4: Cleaning of Continuous Systems
Chapter 11: Continuous Rotary Retorts
Chapter 13: Hydrostatic Retorts
Chapter 7: Flexible and Semirigid Containers
Instructors
- Dr. Mark Morgan, Professor and Extension Specialist, University of Tennessee
- Kyla Adkins, Extension Assistant, University of Tennessee
- Nathan Miller, Creamery Manager, University of Tennessee