Nov 9, 9:00am to Nov 19, 11:15am
Virtual Interactive Course Through WebEx
The Virtual Better Process Control School (BPCS) is a 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.
The course is delivered remotely in real time via online WebEx Training platform. Participants must be present for the entire course and have reliable access to the internet and a computer or mobile device with video conferencing capabilities.
Sold out - Please contact Renee McBrien to be added to the waitlist for the BPCS.
Personnel working in facilities that manufacture thermally processed foods, acidified or low-acid foods, including R&D, food safety, regulatory, QA, retort operators, plant personnel and supervisors.
Instructors for the course are approved by FDA, and have years of practical industry experience.
Course participants will be given access to each day’s exams on the day of the course. The passing grade for each exam is 70%.
Upon successful completion of the course, and passing the required exams, participants will receive a Certificate of Completion by email.
- Track 1 - Virtual BPCS (Acidified Foods Only): November 9, 10, 12, 13, 2020
- Track 2 - Virtual Full BPCS (Acidified and Low-Acid Foods): November 9-19, 2020
TRACK 1: ACIDIFIED FOODS ONLY: NOVEMBER 9, 10, 12, 13, 2020
Chapter 1 - Introduction & Regulations
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
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: FULL BPCS (ACIDIFIED AND LOW-ACID FOODS): NOVEMBER 9-19, 2020 2020
Chapter 9 - Still Steam Retorts
Chapter 10 - Still Retorts Processing with Overpressure
Chapter 11 - Hydrostatic Retorts
Chapter 12 - Continuous Rotary Retorts
Chapter 13 - Batch Agitating Retorts
Chapter 14 - Aseptic Processing and Packaging Systems
Chapter 15 - Closures for Double Seamed Metal and Plastic Containers
Track 1- Virtual BPCS: Acidified Foods Only:
November 9, 10, 12, 13, 2020
- $400 - IFSH Members
- $450 - Non-IFSH Members
Track 2- Virtual Full BPCS: (Acidified and Low-Acid Foods):
November 9-19, 2020
- $800 - IFSH Members
- $900 - Non-IFSH Members
The registration fee includes all instruction, course materials, including the FDA and USDA approved Canned Foods Manual.
Refund Policy: No refunds will be given after registration payment has been completed. Should you need to cancel, we will credit your registration towards a future BPCS course.
If IFSH cancels the event, all attendees will receive a full refund.
If you have any questions regarding course content, please contact Renee McBrien, 773.690.1680 or email@example.com.