Sponsored by New York State Food Venture Center, Department of Food Science - Cornell University, Cornell Cooperative Extension, GMA Science and Education Foundation, Associated New York State Food Processors, Inc., NYS Department of Agriculture and Markets. 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 low acid canned foods. The BPCS provide 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. This school satisfies the training requirements specified in both the FDA and USDA regulations.