Brandman University delivers 2-day and 4-day Better Process Control School workshops to companies outside of California at your site.
Better Process Control School certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. The school satisfies the training requirements specified in both the FDA and USDA regulations and is offered as a 2-day (Acidified Foods Only) or 4-day workshop (Acidified & Low-Acid).
Upon successful completion of the course and several exams (with a minimum passing score of 70%), students are granted a certificate of completion from Chapman University and are registered with the FDA as qualified food canning supervisors. Continuing education units (CEUs) are available.
Acidified Low Acid Workshop
Offered by the Food Science Program at Chapman University in conjunction with the FDA and the Grocery Manufacturers Association, this 4-day school has been specifically designed for quality control technicians, line workers involved in retort operations, aseptic processing and packaging system operators and container closure inspectors at facilities that produce or handle low-acid and acidified canned foods. The school satisfies the training requirements specified in both the FDA and USDA regulations.
Acidified Foods Workshop
This 2-day Better Process Control School (BPCS) is specifically geared for certification of processing acidified foods – low-acid foods to which acid or an acidic food has been added – according to the FDA requirements in 21 CFR 114. The course offers instruction which fulfills the FDA and USDA Good Manufacturing Practice (GMP) requirements to certify supervisors of acidification, thermal processing, and glass container closure evaluation during the canning of acidified foods. An overview of Federal Regulations for Acidified Foods will also be covered.