The Better Process Control School (BPCS) provides training to assure safety and quality of heat processed low acid and acidified foods such as sauces, pickled products, soups, broths and pet food. Chapman University offers courses in acidified, aseptically processed foods, and retorted foods for operators, supervisors, auditors, academics and government personnel who work with shelf-stable heat processed foods.
Under the Good Manufacturing Practice regulations for thermally-processed foods, each processor must have on staff a supervisor who has successfully completed a course in the principles of thermal processing and container closure evaluation. Chapman University is approved to provide such training under the auspices of the Consumer Brands Association and recognized by the U.S. Food and Drug Administration (USFDA) and the U.S. Department of Agriculture – Food Safety and Inspection Service (USDA-FSIS).
Retort Course
This 3.5 day course applies to processors of low-acid, retorted foods. A retorted
food has a finished equilibrium pH value of greater than 4.6 and a water activity
greater than 0.85 (21CFR, Part 113), and includes low-acid, non-refrigerated/frozen
foods processed in retorts and packaged in metal or plastic cans, glass jars, and
flexible pouches.
Aseptic Foods Course
This 2.5 day course applies to processors of aseptically packaged foods which involves
sterilizing the food and packaging separately, then packaging them under sterile conditions.
Aseptically packaged products include soups, broths, dairy and non-dairy milks, tofu,
beverages, and such.
Acidified Foods Course
This 2 day course applies to processors of acidified foods. Acidified Foods refers
to foods with Aw greater than 0.85 and that are normally low acid but whose pH has
been reduced to 4.6 or lower by addition of acid or acid containing food (21CFR, Part
114). Acidified foods include pickles, acidified vegetables, beans, puddings, tropical
fruits, fish, salsa, etc.
Participants can sign up for one, two, or all three courses and earn the respective certificates.
$900 for the 3.5-day Retort course
$600 for the Acidified or Aseptic course
Aseptic or Acidified add-on for an additional $100 each
Retort add-on for an additional $400
Participants who earn a passing grade on required chapter tests will be awarded a Certificate of Completion that indicates satisfactory completion of FDA and USDA-FSIS training requirements.
The course will be offered in English only.
This program qualifies for Certified Food Scientist (CFS) renewal contact hours (CH).
CFS Certificants may claim a maximum of 25.5 CH for the 4-Day Workshop, or 20 CH for
the 2 Day Workshop for their participation in this program. For more information,
please visit ift.org/certification or email ifscc@ift.org. Chapman University is a NEHA Registered Provider, and participants in these courses
can earn up to 25.5 CE contact hours. See the course administrator for more information.