According to the Food and Drug Administration's interpretation of current regulations for low-acid canned foods (LACF), each plant producing process cheese must have at least one operator who has completed a Better Process Cheese School or another course approved by FDA. This course will cover the microbiology and control of Clostridium botulinum, thermal processing and pasteurization, formulation control, process instrumentation, Hazard Analysis and Critical Control Point (HACCP) plans, production and packaging controls, and recordkeeping. Attendees who complete the course and pass all exams will fulfill FDA's certification recommendations for becoming a trained operator.