The Better Process Control School certifies 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. This BPCS also meets U.S. Department of Agriculture’s Food Safety and Inspection Service regulations 9 CFR 318.300 and 381.300 for shelf-stable, thermally processed meat and poultry products.
Opportunity for Training
University of Illinois, in collaboration with the Consumer Brands Association, will offers a Better Process Control School approved by the Food and Drug Administration (FDA) Commissioner.
Who Should Attend
This school is intended for and directed to the level of operating supervisors specified in 21 CFR 108.25(f), 108.35(g), 113.10, and 114.10 of the Federal Food, Drug and Cosmetic Act (FDCA). These sections indicate that all thermal processing and packaging systems operators shall be under the operating supervision of a person who has attended a school approved by the FDA Commissioner. The BPCS represents a cooperative venture of university, FDA, and industry personnel.
Attendance at the school by persons other than those requiring approved instruction, such as people from canneries producing acid foods, agencies regulating the food processing industry, and management personnel, is highly encouraged.
The hybrid course will be synchronously delivered online and with in-person portions at University of Illinois Agricultural Engineering Science Building Room 272. The building is located at 1304 W Pennsylvania Ave. in Urbana, Illionis.
$750 per person. The fee includes certificates and all training materials, including Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation [9th Edition]).
Registration Deadline is August 1, 2022
Requirements for Certification
CPDU and/or CEUs are available.
- The federal regulations require certified supervisors to oversee thermal processing and packaging systems.
- To obtain a certificate, students must receive training from a regulatory-approved course.
Dr. Pratik Banerjee (Lead instructor and the point of contact), Associate Professor of Food Safety, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign.
Dr. Youngsoo Lee, Associate Professor of Food Processing, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign.
Dr. Michael J Miller, Professor of Food Microbiology, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign.
Dr. Bala Kottapalli, Director, Food Safety Science, Walmart.
If you will need an accommodation in order to participate, please email Pratik Banerjee. Early requests are strongly encouraged to allow sufficient time to meet your access needs.