wiesmull@brandman.edu

According to US food regulations, operators of retorts and thermal processing systems and container closure inspectors must be under the supervision of a person who has attended a school approved by the Commissioner of the Food and Drug Administration (US FDA) for giving instructions in thermal processing and who has satisfactorily completed the required course of instruction. The Better Process Control School (BPCS) aims at training participants in the practical application of Good Manufacturing Practices (GMPs) for thermal processing operations set forth in US regulations.

To assist food industries in complying with the FDA/USDA regulations, a four-day Better Process Control School is offered by Chapman University which will certify attendance and successful completion of the required course of instruction. The certification is a requirement that should be met by all low-acid canned food processors. This course allows food professionals to complete the required training. The text for this course is “CANNED FOODS: Principles of Thermal Process Control, Acidification and Container Closure Evaluation” 7th Edition, 2007, published by The Food Processors Association (FPA).

Instruction will be given by professors of the Chapman University Physical Sciences Department – Food Science Program, and by experts from food companies, with wide experience in thermal processing, container handling, federal regulations for manufacturing and processing foods, food plant sanitation and food microbiology.

Participants who have completed the course successfully - which requires attending all classes, as well as passing the examination for every chapter, with a minimum score of 70% - will be awarded a Certificate of Completion, and will be registered with the FDA as qualified food canning supervisors.