Better Process Control School - Acidified Only
Thursday, September 22 - Friday, September 23, 2011
Louisiana State University
214 Efferson Hall [map]
Baton Rouge, LA
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 canned foods. The BPCS provides 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 universities, the Grocery Manufacturers Association (GMA), the GMA Science and Education Foundation, industry, and FDA.
This school meets the requirements stated in FDA/USDA regulations for Acidified Foods only.
Related Web Pages and Sites:
2011 - 2012 Better Process Control Schools
The registration fee is $325 per person, which
includes the cost of the textbook, certificate,
materials, lunches, and coffee breaks.
Pre-registration is required.
Please make lodging arrangements directly with the hotel of your choice.
Suggested hotels include:
LSU Faculty Club (on campus)
Courtyard by Marriott
Holiday Inn Select
Information on these & other hotels can be found at the following link: http://www.lsu.edu/visitors/hotels.html
The Baton Rouge Metropolitan Airport is
approximately 10 miles north of the city. Allow
30-45 minutes for travel time. Flights out of this
airport on January 13th should be booked for
2:00pm or later.
The New Orleans International Airport is
approximately 60 miles south of Baton Rouge.
Allow two hours for travel time. Flights out of
this airport on January 13th should be booked for
4:00pm or later.
Sponsors and Sponsorship Information:
GMA Science and Education Foundation
LSU AgCenter Department of Food Science
Registration and Technical Contact:
Mrs. Audrey Rubio
Program Manager, Education and Training
Grocery Manufacturers Association
Phone: (202) 639-5928
Fax: (202) 639-5991