Better Process Control School Events
http://aces.nmsu.edu/ces/foodtech/index.html
Better Process Control School-ACIDIFIED FOODS ONLY to be presented at NMSU, Gerald Thomas Hall-Room 330
DATE: January 19-20, 2010
Registration Contact: Gloria Hernandez, Phone:(575) 646-2198
Email: glorhern@nmsu.edu
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ACIDIFIED FOODS Only - Brochure
For more information and registration for this special course!
Better Process Control School - FULL COURSE to be presented in ENGLISH at NMSU
DATE: May 10-14, 2010
LOCATION: NMSU, Gerald Thomas Hall, Las Cruces, NM
Registration Contact: Gloria Hernandez, Phone: (575) 646-2198
Email: glorhern@nmsu.edu
BROCHURE AVAILABLE SOON!
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.
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 socalled 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
Lopez-Garcia and David Arvelo
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
Registration and sign in starts at noon on the first day of the course. School ends at 1:00 p.m. on Friday. Textbooks are distributed during registration. Program is held at Gerald Thomas Hall, NMSU main campus, Las Cruces, New Mexico.
NMSU Map
NMSU Campus Map](http://www.nmsu.edu/General/Maps/1a.html)\
