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UPDATE (1/26/2008): For current BPCS info, please see: http://www.wcmorris.com/bpcs/.
2003 Better Process Control Schools
Only dates and locations are listed below. Click here to see a more complete listing on the Food Processors Institute website.
- March 18 - 21, 2003
University of Georgia
- March 24 - 27, 2003
The Ohio State University
- April 14 - 17, 2003
Purdue University
- June 9 - 12, 2003
Louisiana State University
Description of Better Process Control Schools
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.
Instructors for these schools are drawn from the Food and Drug Administration (FDA), selected universities, the Food Processors Institute (FPI), the National Food Processors Association (NFPA), and industry.
The GMP regulations in the 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 schools provide the practical application of the principles set forth by these regulations. Low-acid canned animal foods are also regulated by the FDA, with similar regulations and training requirements in the 21 CFR 507 and 508.
Similar regulations, the 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. FSIS requirements for training supervisors of thermal processing and container closure operations became effective on December 19, 1988.
The schools satisfy the training requirements specified in both the FDA and USDA regulations.
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