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New Mexico State University

BETTER PROCESS CONTROL SCHOOL

http://aces.nmsu.edu/ces/foodtech/index.html

2013 courses presented at NMSU

  • Online Registration
    Use this link to register for the English or Spanish course. Brochures with detailed information available below. Make your payment(s) by credit card or choice of payment.
  • May 13 - 16, 2013 - Full SPANISH Course / Escuela de Mejor Control de Procesos Termicos en Espanol

    • Brochure / Folleto
      Information and registration for Spanish course. This class will be presented at Gerald Thomas Hall, Room 337, NMSU.

    May 14 - 17, 2013 - Full ENGLISH Course

    • Brochure
      Information and registration for English course. This class will be presented at Gerald Thomas Hall, Room 303, NMSU.
    Better Process Control School - May 2009
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    BPCS Spanish-November 2010
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    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
    • National BPCS class listing
      For registration, agenda, and accommodation information, directly contact the school of your choice, as listed chronologically.

    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

    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 is held at Gerald Thomas Hall, NMSU main campus, Las Cruces, New Mexico.

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