BETTER PROCESS CONTROL SCHOOL for ACIDIFIED FOODS to be presented in English and SpanishRegister Now! (English)
August 8-9, 2017 will be presented in ENGLISH
A two day course will be presented in ENGLISH at New Mexico State University in Las Cruces, NM. This is a certification course for managers and supervisors of food processing operations of thermal procession systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. The school satisfies the training requirements specified in both the FDA and USDA regulations for Acidified foods only.
WHAT: ENGLISH version of course--Better Process Control School-Acidified Foods
WHEN: August, Tuesday 8 and Wednesday 9, 2017
WHERE: NMSU, Gerald Thomas Hall, Room 303, 940 College Drive, Las Cruces, NM
COST: $400 Early fee by July 31, 2017 or $450 Late fee if received after July 31, 2017. Course costs will include textbook, instruction and testing. Lodging, meals and travel cost will not be included.
Call 575 646-2198 or send an email to firstname.lastname@example.org and get on the registration list early!
BPCS Acidified Course Brochure for ENGLISH Version
Included in brochure is course description for the English version, course fee with registration form, map, lodging suggestions, parking, airport website, schedule of sessions, instructor information. (for Spanish version, please see below)
AGENDA for ENGLISH Version of Course
Two-day agenda with time schedule.
August 10-11, 2017 will be presented in SPANISH
Escuela de Mejor Control de Procesos TermicosRegistrar! (Español)
SPANISH version of Better Process Control School-Acidified Foods
La Universidad Estatal de Nuevo Mexico, E.U.A. ofrece el curso Escuela de Mejor Control de Procesos Termicos Better Process Control School (BPCS) en Espanol Para Supervisores y Gerentes de Produccion de Operaciones de Procesamiento de Alimentos Enlatados de Baja Acidez y Acidificados
FECHA: 10-11 de agosto, 2017
Ubicacion: NMSU, Gerald Thomas Hall, Rm. 303, 940 College Drive, Las Cruces, NM
Cuota de inscripcion: $500.00 USD Principios si recibido antes del 1 de agosto ---- $550.00 USD si recibido despues del 1 de agosto
Los costos del curso incluye libros de texto, instruccion y prueba. Alojamiento, comidas y gastos de viaje no seran incluidos.
Folleto en Español para 2017
Informacion para el curso
TEMARIO del CURSO en Espanol
Curso de dos días: Jueves, 10 de agosto y Viernes, 11 de agosto
Registration Contact: Gloria Hernandez
Phone: (575) 646-2198
New Mexico State University INSTRUCTORS:
Nancy Flores, Ph.D., Extension Food Technology Specialist, Steinman Endowed Chair
Rebecca Lopez-Garcia, Ph.D. Professor Food Science
Instructors have vast experience and knowledge of food regulations, processing and safety. They are recognized Processing Authorities who educate and assist food entrepreneurs and food companies as part of New Mexico State University's land grant mission.
FOOD SAFETY LABORATORYDr. Nancy Flores will be out of the office on leave from November 14, 2016 until June 30, 2017. Services and Training courses will resume as normal July 2017. For information of services provided by the food safety laboratory, please contact Dr. Willis Fedio at 575 646-7352 or send an email to: email@example.com
A Better Process Control School, has been approved by the commissioner of the Food and Drug Administration and co-sponsored by the Food Processors Institute (FPI), and sponsored by New Mexico State University. The FDA requires this course for food processors that process acidified and low acid foods. Additionally, a special course is offered only for acidified food processors. The course is offered in English and Spanish. These courses provide a valuable service to the entire US southwestern and border region.
FPA (Food Products Association) BPCS listing
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.
GMA Science Education Foundation Training-BPCS Partner Schools Listing ProgramsList of schools providing dates, registration, agenda, and accommodation information. Directly contact the school of your choice, as listed chronologically. Brochure also provided.
Who Should Attend
This school is intended for and directed to the level of operating supervisors specified in 21 CFR 108.25(f), 108.35(g), 113.10 and 114.10 of the Federal Food, Drug and Cosmetic act. These sections indicate that all operators of thermal processing and packaging systems shall be under the operating supervision of a person who has attended a school approved by the FDA Commissioner. The BPCS represent a cooperative venture of university, FDA, and industry personnel.
A Commercial Processor is defined as "any person engaged in commercial, custom and so-called sportsman processing or institutional (church, school, penal or other organization) processing of low-acid foods for human consumption".
Low-Acid Foods - A "low-acid food" is "any food other than alcoholic beverages, with a finished equilibrium pH value of greater than 4.6 and a water activity greater than 0.85, and includes any normally low-acid fruits, vegetables, vegetable products, meats or pet foods". (21CFR, Part 113)
Acidified Foods - The course includes instruction on acidified foods. It will qualify commercial operators of plants producing acidified foods (fresh packed pickles, acidified peppers, pimentos, pickled eggs, salsa, etc.) to meet the requirements of the specific GMP for acidified foods. (21CFR, Part 114)
Who Else May attend
Attendance at the school by persons other than those requiring approved instruction, such as people from canneries producing acid foods, agencies regulating the food processing industry, and management personnel is encouraged.
Schedule of Sessions
Please see the most current brochure for available schedule on sessions. Textbooks are distributed during registration. Program location will be announced.