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MARCH 14 and 15, 2016 to present in Las Cruces, NM

This 2-day certification course was scheduled to present in ALBUQUERQUE, NM and has now been RE-scheduled to present in LAS CRUCES, NM. Course will be presented in ENGLISH at New Mexico State University, Gerald Thomas Hall, Rm. 303, LAS CRUCES, NM. This school satisfies the training requirements specified in both the FDA and USDA regulations for Acidified Foods Only. This course is intended for managers and supervisors of food processing operations. It is designed to provide additional information and focus on critical issues that affect acidified foods production.

LOCATION: NMSU, Gerald Thomas Hall, Room 303, 940 College Drive (Corner of College and Knox), Las Cruces, NM 88003

REGISTRATION COST: $400 per person

$450 late fee

Fee includes textbook, instruction and testing. Lodging, meals and travel are NOT included.

Registration Contact: Gloria Hernandez, glorhern@nmsu.edu, (575) 646-2198

Course Contact: Dr. Nancy Flores, naflores@nmsu.edu, (575) 646-1179

Please call for more detailed information!

  • On-line Registration
    To register on-line please provide name, address and telephone contact number. Credit card or purchase order payments can be made by contacting 575.646.2198. Checks or money orders made to NMSU can be mailed to: Nancy Flores, Food Technology Program/NMSU, P.O. Box 30003, MSC-3AE, Las Cruces, NM 88003-8003
  • NMSU Parking E-Permit
    Free parking for visitors available. Download a parking pass and avoid a parking ticket.


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.


BPCS (Spanish): MAY 24-27, 2016, Mexico City, Mexico -- more information available soon!

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.

Image of Better process control school May 2007
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.