The Better Process Control School (BPCS) is a specialized training program established in the 1970s by the Food and Drug Administration (FDA) for processors of acidified foods and low-acid canned foods. BPCS offers training in the Good Manufacturing Practice (GMP) and regulations required by FDA and USDA-FSIS to certify supervisors of acidification, thermal processing, and container closure evaluation operations during the canning of low-acid or acidified foods.

The Oregon State University (OSU) BPCS is offered in conjunction with the Consumer Brands Association (CBA), the largest trade association serving the food and beverage processing industry worldwide. This year, the full course that covers all the 3 BPCS tracks is being offered: acidified foods, aseptic processing, and low-acid foods (retorts).

Who Should Attend:

• Food processing professionals working with acidified foods, low-acid canned foods, retorts, and aseptic processing and packaging systems.

• Regulatory personnel and quality control specialists from thermal food processing sector.

• Managers and supervisors in the sector who are responsible for training and overseeing quality control teams.

• New entrants in the acidified, aseptic, and low-acid food processing industry.

Registration:
The fee is $875 per person for the three-day full course (covering acidified foods, low-acid canned foods, and aseptic processing) and $675 per person for the two-day acidified foods portion only. The fee covers instruction, a required textbook (Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation, 9th Edition), certificate, and lunch & break refreshments on each attended course day. Registration closes on October 22, 5 pm PT. Space is limited - early registration is encouraged.

Scholarships may be available for Portland-based companies. Email Yvonne before registering to see if you qualify.