Better Process Control Schools
The Better Process Control Schools (BPCS) certify supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing.
FDA's regulations in 21 CFR 108, 113, and 114 became effective May 15, 1979. These regulations are designed to prevent public health problems in low-acid and acidified low-acid canned foods. The BPCS provide the practical application of the principles set forth by these regulations. These FDA regulations also apply to low-acid canned pet foods.
Similar regulations and training requirements, 9 CFR 318.300 and 381.300 for thermally processed meat and poultry products, were implemented by the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) on June 19, 1987.
Instructors for these schools are drawn from the FDA-approved universities, the Grocery Manufacturers Association (GMA), the GMA Science and Education Foundation, industry, and FDA.
These schools satisfy the training requirements specified in both the FDA and USDA regulations.
The BPCS courses listed below are in chronological order. For registration, course agenda, and hotel information, please contact the school of your choice. You may link to the university website by clicking on the university name or you may send an email directly to the contact person at each university by clicking on their name.
March 9-12, 2010
Acidified Foods and Low Acid Canned Foods
Michigan State University
Location: Room 1300 Anthony Hall, MSU, East Lansing, MI 48824
Contact: Dr. Kirk Dolan, Phone (517) 355-8474, ext. 119
Registration Contact: Linda Young, Phone: (517) 355-8474, ext. 114 / Fax: (517) 353-8963
March 16-19, 2010
University of Georgia
Location: 242 Food Science Building, UGA Campus, Athens, GA
Contact: William C. Hurst, Phone (706) 542-0993
Registration Contact: Marian Wendinger, Phone: (706) 542-2574 / Fax: (706) 583-0992
March 22-25, 2010
The Ohio State University
Location: Kottman Hall, Parker Food Science Building, Columbus, OH
Contact: Valente Alvarez, Phone (614) 688-4961
Registration Contact: Jayne Sholl, Phone: (614) 292-7004 / Fax: (614) 688-5459
March 29-April 1, 2010
Chapman University
Location: Chapman University, One University Drive, Orange, CA 92866
Contact: Marilyn de Vasconcellos, Phone: (951) 479-1367
April 6-7, 2010
Acidified Foods Only
Auburn University
Location:Jeff State Community College, 1850 Lay Dam Road, Clanton, AL 35045
Contact: Dr. Jean Weese, Phone (334) 844-3269
Registration Contact: Patti West, Phone: (334) 334-844-8090 / Fax: (334) 844-2719
April 26-29, 2010
The Pennsylvania State University
Location: The Nittany Lion Inn, State College, PA
Contact: Dr. Stephanie Doores, Phone (814) 863-2956
Registration Contact: Melissa Maurer, Phone: (814) 865-8301 / Fax: (814) 865-7050
April 27-29, 2010
Acidified Foods Only
The University of Nebraska-Lincoln
Location: Food Industry Complex, UNL, East Campus, Lincoln, NE
Contact: Dr. Durwad Smith, Phone (402) 472-2921
Registration Contact: Julie Hanigan, Phone: (402) 472-2816 / Fax: (402) 472-1693
May 4-7, 2010
Acidified and Low Acid Foods
Cornell University
Location: Ramada Inn Geneva Lakefront, Geneva, NY
Contact: Dr. Olga Padilla-Zakour, Phone (315) 787-2259
Registration Contact: Nancy Long, Phone: (315) 787-2288 / Fax: (315) 787-2443
May 10-13, 2010
Purdue University
Location: Stewart Center - Purdue University, West Lafayette, IN 47907
Contact: Kiya Smith, Phone (765) 496-3827
Registration Contact: Tom Robertson, Phone: (765) 494-7220 / Fax: (765) 494-0567
May 10-14, 2010
New Mexico State University
Location: NMSU-Gerald Thomas Hall, Room 303, Main Campus, Las Cruces, NM 88003
Contact: Dr. Nancy C. Flores, Phone (575) 646-1179
Registration Contact: Gloria Hernandez, Phone: (575) 646-2198 / Fax: (575) 646-1889
June 7-10, 2010
Spanish
Chapman University
Location: Chapman University, One University Drive, Orange, CA 92866
Contact: Marilyn de Vasconcellos, Phone: (951) 479-1367
June 14-17, 2010
Spanish
The Ohio State University
Location: Kottman Hall, Parker Food Science Bldg., Columbus, OH
Contact: Valente Alvarez, Phone (614) 688-4961
Registration Contact: Jayne Sholl, Phone: (614) 292-7004 / Fax: (614) 688-5459
June 14-17, 2010
Oklahoma State University
Location: Robert M. Kerr Food and Agricultural Products Center, 112 FAPC, Stillwater, OK 74078
Contact: William McGlynn, Phone (405) 744-7573
Registration Contact: Karen Smith, Phone: (405) 405-744-6277
June 21-24, 2010
Oregon State University
Location: LaSells Stewart Center, 100 LaSells Stewart Center, Corvallis, OR
Contact: Dr. Mark Daeschel, Phone (541) 737-6519
Registration Contact: Debby Yacas, Phone: (541) 737-6483 / Fax: (541) 737-1877
July 12-15, 2010
Louisiana State University
Location:214 Efferson Hall, Louisiana State University, Baton Rouge, LA
Contact: Ashley Bond Gutierrez, Phone (225) 578-6304
Registration Contact:
July 12-15, 2010
Spanish
Louisiana State University
Location:212 Efferson Hall, Louisiana State University, Baton Rouge, LA
Contact: Ashley Bond Gutierrez, Phone (225) 578-6304
Registration Contact:
August 9-12, 2010
Chapman University
Location: Chapman University, One University Drive, Orange, CA 92866
Contact: Marilyn de Vasconcellos, Phone: (951) 479-1367
Need more information or have questions about the BPCS? Please contact:
Sherri Frye
Executive Assistant, Scientific & Regulatory Affairs
(202) 637-4806