BPCS (Spanish): MAY 24-27, 2016, Mexico City, Mexico -- THIS COURSE HAS BEEN CANCELLED

2016 UPCOMING COURSES:

NEXT SPANISH BPCS WILL BE PRESENTED IN THE FALL OF 2016 -- LOOK FOR DETAILS COMING SOON!

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INSTRUCTORS

Nancy Flores, Ph.D., Assistant Professor-Food Technology Extension Specialist

Efren Delgado, Ph.D., Professor Biochemical Engineering

Both 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.

Better Process Control School - May 2009
Image of ether process control School class
BPCS Spanish-November 2010
Image of Better process Control School class

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.

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Better Process Control School - May 2008 Instructors: Nancy Flores, Rebeca Lopez-Garcia, Ralph Price

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

Image of BPCS instructors Rebecca Lopez-Garcia and David Arvelo
BPCS instructors Rebecca
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

Please see the most current brochure for available schedule on sessions. Textbooks are distributed during registration. Program location will be announced.