Combined Acidified Foods and Better Process Control School

Institute for Food Safety and Health | 6502 South Archer Road | Bedford Park, IL 60501 | February 25-28, 2020


The Combined Acidified Foods and Better Process Control School (BPCS) is a 2-4 day school designed for manufacturers of shelf stable, acidified and low-acid foods (including pet foods). The 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 Service (FSIS) regulations 9 CFR 431 for shelf stable, thermally processed meat and poultry products.

Target Audience

Personnel working in thermally processed foods, acidified or low-acid, including R&D, food safety, regulatory, QA, retort operators, plant personnel and supervisors.


Instructors for the course are approved by FDA, are processing authorities and have several years of experience teaching the course. FDA will give opening remarks.


Upon successful completion of the course, participants will receive a certificate of completion from IFSH, and passing the required exams. Please use the certificates as proof of course completion and update your training records.

Exams and passing

Participants are required to attend the entire course and take exams at the completion of each chapter. Participants must receive a passing score of 70% in order to receive the certificate.  

Schedule Overview

  • Track 1 - Two-Day Course: February 25 & 26, 2020 (Acidified Foods Only)
  • Track 2 -  Four-Day Course: February 25-28, 2020 (Acidified Foods and Low-Acid)

Track 1: Two-Day Course: February 25 & 26, 2020 

Day 1, February 25th: 8:00am-6:00pm
Registration 8:00am-8:30am
Chapter 1 Introduction
Chapter 2 Microbiology of Thermally Processed Foods
Chapter 3 Principles of Acidified Foods
Chapter 4 Thermal Processing Principles
Chapter 5 Principles of Food Plant Sanitation 
Day 2, February 26th: 8:00am-6:00pm
Registration 8:00am-8:30am
Chapter 6 Food Container Handling
Chapter 7 Records and Recordkeeping
Chapter 8 Equipment, Instrumentation, and Operation for Thermal Processing Systems
Chapter 16 Closures for Glass Containers
Chapter 17 Flexible and Semi-rigid Containers

Track 2: Four-Day BPCS Course: February 25-28, 2020

Days 1&2 (Schedule listed above)
Day 3, February 27th: 8:00am-6:00pm
Registration 8:00am-8:30am
Chapter 9 Still Steam Retorts
Chapter 10 Still Retorts Processing with Overpressure
Chapter 11 Hydrostatic Retorts
Chapter 12 Continuous Rotary Retorts
Day 4, February 28th: 8:00am-5:30pm
Registration 8:00am-8:30am
Chapter 13 Batch Agitating Retorts
Chapter 14 Aseptic Processing and Packaging Systems
Chapter 15 Closures for Double Seamed Metal and Plastic Containers

Registration Fees

Track 1- Two-day, Acidified Foods Only:
February 25-26, 2020
  • $625 - IFSH Members
  • $695 - Non-IFSH Members
Track 2- Four-day, BPCS (Acidified Foods and Low-Acid):
February 25-28, 2020
  • $895 - IFSH Members
  • $995 - Non-IFSH Members
The registration fee includes all instruction, course materials, including the FDA and USDA approved manual, 8th edition Canned Foods Manual and exams. Continental breakfast, lunch, parking permit, and morning and afternoon coffee breaks are included. Course materials and parking permits will be handed out on the first day, at the registration table.
Refund Policy: Attendees can receive refunds up to 30 days prior to course start.

Hotel Accommodations:

Chicago Marriott Southwest at Burr Ridge
* (Free shuttle service to IFSH, Moffett Campus)
1200 Burr Ridge, Parkway, Burr Ridge, IL 60527
Reservations: 800-350-1332
Book your corporate rate for Institute for Food Safety and Health
Hampton Inn and Suites Bridgeview
7010 South Harlem Avenue, Bridgeview, IL 60455
Reservations: 224-513-0017

Course Questions

Course Content Questions
If you have any questions regarding course content, please contact Akhila Vasan, 708.563.7539.
Course Registration Questions
If you have any questions regarding course registration, please contact, Renee McBrien, 708.563.8271 or cell 312.519.5552