Better Process Control School - July 2018

Price: $850.00
Date:          July 23-26, 2018
Location:    J. Norman Efferson Hall, LSU AgCenter, 
                   Louisiana State University Campus 
                   (Highland Road at East Parker BLVD), Baton Rouge, La.

Course Description
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. According to the FDA/USDA guidelines, each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing.

To assist food industries in complying with the FDA/USDA regulations, a four-day Better Process Control School for supervisors of food canning plants is offered by the School of Nutrition and Food Sciences at Louisiana State University in conjunction with the FDA and the Grocery Manufacturers Association Science & Education Foundation (GMA SEF).

Instruction is given by members of the LSU AgCenter School of Nutrition and Food Sciences and by experts appointed by the FDA and GMA SEF.

Experience with nationally conducted Better Process Control Schools has shown that students benefit wher/ the examination is given immediately following the lecture and group discussion for each subject covered in the course. Examinations will be graded as quickly as possible so that instructors are aware of the individual participant's understanding of the subject matter presented.

Opportunities will be provided by the staff during the four-day seminar for specific questions and/or clarifications, which may occur individually or collectively.

Satisfactory completion of the course ensures that the participant is acquainted with: 
-Those critical points in the thermal processing of low-acid foods in hermetically sealed containers where errors can be costly.
-The need for control programs that will detect deviations from safe operating procedures.
-The processing irregularities that must be dealt with using investigative and evaluative procedures which are adequate to prevent unsafe foods from entering the distribution channels.

The registration fee is $875 per person, which includes the cost of the manuals, certificate, materials, meals and coffee breaks.
Advance registration is required. Space is limited, so please register early.

If registered by Friday, June 29th, receive discount price $850. Online registration closes July 6th. Registration not guaranteed after this date. Cancellations before July 6th will be refunded in full, provided notification is received in writing or by telephone followed by written notification. A substitute from the original registrant's institution or company may attend the seminar.

Contact Information
Registration:  Celika Murphy,, 225/578-4475
Lead Instructor:  Dr. Charles Boeneke,

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