Could your canned food products be vulnerable to contamination? By attending our Better Process Control School, you will learn how you can reduce your susceptibility and minimize your liability.

 

According to FDA regulations, each processor of low-acid and acidified low-acid canned foods, including pet foods, must operate with a trained supervisor on hand at all times. Similar USDA/FSIS regulations and training requirements are in place for thermally processed meat and poultry products. These regulations are designed to prevent public health problems in these types of foods. Our BPCS teaches the practical applications of the principles underlying these regulations.

 

Topics to be presented:

 

    Aseptic processing and packaging systems

    Retort operations

    FDA Guidelines and regulation compliance

    Microbiology of thermally processed foods

    Principles of thermal processing

    Food plant sanitation

    Container closure evaluations

 

This course has been specifically designed for supervisors, quality control technicians, line workers involved in retort operations, aseptic processing and packaging system operators and container closure inspectors at facilities that produce or handle low-acid and acidified canned foods. Upon successful completion of the course and several exams (with a minimum passing score of 70%), you will be granted a certificate of training from Rutgers University.