WSU CAHNRS

Washington State University

Food Processing Extension & Research

Better Process Control Schools – BPCS

Regulations for thermally processed low acid and acidified foods packaged in hermetically sealed containers (21 CFR 108, 113, and 114) are designed to prevent public health problems from commercially canned foods. The regulations require that operators of processing and packaging systems and container closure inspectors be under the operating supervision of a person who has attended and successfully completed appropriate instruction prescribed by FDA. Regulations for thermally processed meat and poultry products (9 CFR 318.300 and 381.300) and thermally processed low acid animal foods (21 CFR 507 and 508) include similar training requirements.

Better Process Control Schools (BPCS) provide practical applications of principles set forth in the regulations and satisfy the training requirements of both FDA and USDA.

Washington State University is approved by the FDA to offer these schools which satisfy the FDA, USDA, and State education requirements for canned low acid and acidified foods. WSU offers a two-day course for processors of acidified foods in glass containers as well as the four-day schools which covers all process systems and all types of containers and closures. Private instruction tailored specifically to individual company needs is also available.

Please review conference policies.

Online registration is available for your convenience here.

‘Group Leaders Not Attending’ must fill out the registration form fully with your contact info, before adding your attendee info or your will have a zero balance.

Courses run from 8:00 am to 5:00 pm every day.
Registration starts at 7:45 am the first day.

Location:
Holiday Inn Express & Suites
Room: Evergreen
Seattle Sea-Tac Airport
19621 International Blvd.
SeaTac, WA 98188
206-824-3200

Room Rate: $99/Night  Call hotel directly and mention you are with ‘Better Process Control School – WSU’ or use this link for hotel reservations.

Course is limited to 40 attendees.  Parking is free.

Two Day Course – Acidified Course

February 6 – 7, 2018

Fee: $395.00

The two-day course includes the following subjects:

  • Applicable Regulations
  • Microbiology of Thermally Processed Foods
  • Acidified Foods
  • Food Container Handling
  • Food Plant Sanitation
  • Records for Product Protection
  • Principles of Thermal Processing
  • Instrumentation and Equipment
  • Closures for Glass Containers

Four-Day School – Full Course

February 6 – 9, 2018

Fee: $550

The four-day school includes all of the above subjects plus the following:

  • Still Retorts – Pressure Processing in Steam
  • Still Retorts – Processing with Overpressure
  • Hydrostatic Retorts
  • Agitating Retorts – Continuous Container Handling
  • Agitating Retorts – Discontinuous Container Handling
  • Aseptic Processing and Packaging Systems
  • Closures for Metal Containers
  • Closures for Semirigid and Flexible Containers

Please email Cathy Blood, blood@wsu.edu, if you wish to join our email distribution list to be notified about the training.


Cancellations Policy

Cancellations will be accepted until 10 days to the course, and the registration fee, less $100 will be refunded. After that time, no refunds will be made for cancellations.

Substitution Policy

Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.

Payment Policy

Your registration is not final until full payment is received. Please send check payments prior to beginning of the course. Course materials will only be available for paid attendees. We accept Visa, MasterCard, and checks for payments.


If you have problems with registration, please contact Cathy Blood via email: blood@wsu.edu
If you have course content questions, please contact Girish Ganjyal via email: girish.ganjyal@wsu.edu

 

Food Processing Extension & Research, 106 FSHN, PO Box 646376, Pullman, WA 99164-6376 USA, 509-335-2845, Contact Us

Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be reported through your local Extension office.
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