Better Process Control School - October 2019

Price: $875.00

This event is full and now closed for registration. 

 

October  21-24, 2019

J. Norman Efferson Hall, on the LSU Campus.

 

The four-day school is sponsored by the LSU AgCenter and the LSU School of Nutrition and Food Sciences in cooperation with GMA SEF and the U.S. Food and Drug Administration.

 

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

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.
The course is designed for operating supervisors for canned foods, but attendance is beneficial for anyone engaged in the commercial processing of food.  Low acid food cannery employees, retort operators, seam closure operators, and those engaged in regulation of food operations are encouraged to attend.
For benefit of students, the examination is given immediately following the lecture and group discussion follows each subject covered in the course.  Examinations will be graded as quickly as possible to gauge understanding.
Ample opportunities will be provided by the staff during the four-day seminar for individual and group questions, clarifications and discussions.

 

Certification

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 which will detect deviations from safe operating procedures.
  • The processing irregularities which must be dealt with using investigative and evaluative procedures which are adequate to prevent unsafe foods from entering the distribution channels.

 

Registration

Advanced registration is required. Space is limited, so please register early.

If registered by September 30, 2019, the early registration fee is $850. After September 30, registration is $875.  Registration includes the cost of instruction, the manuals, other course materials, certificate, parking, lunches and refreshment breaks.  Online registration closes October 7, 2019. Registration is not guaranteed after this date. Cancellations before October 7, 2019 will be refunded in full, minus a processing fee, provided notification is received in writing. A substitute from the original registrant’s institution or company may attend the seminar.

 

Contact Information

Registration Questions
Celika Murphy 
Email: cmurphy@agcenter.lsu.edu
Phone: 225-578-5207

Lead Instructor
Louise Wicker
Email: lwicker@agcenter.lsu.edu
Phone: 225-578-6153


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