“BETTER PROCESS CONTROL SCHOOL” Principles of Thermal Process Control for Low Acid and Acidified Canned Foods and Container Closure Evaluation FDA Recognized

November 8, 9, 10, 11, 12, 16, 17, 2021 16:00 – 19:00 Hrs. Central Time USA & Mexico City 17:00 – 20:00 Hrs. Brazil | 10:00 – 13:00 Hrs. GMT

Description
According the FDA regulations 21 CFR 108, 113, and 114 require that each processor of low-acid or acidified foods operate with a certified supervisor on hand at all times during processing. The Better Process Control School (BPCS) workshop online is a school designed for manufacturers of shelf stable, acidified and low-acid foods (including pet foods). This BPCS also meets U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) regulations 9 CFR 431 for shelf stable, thermally processed food products.

FOOD SAFETY INTERNATIONAL NETWORK in conjunction with the FOOD PROCESSING SPECIALISTS (Adelaide, Australia) provide this top instruction program taught through live virtual instruction by knowledgeable process authorities and instructors recognized in Australia, New Zealand and FDA-USA for filing of thermal processes.

This program is a valuable educational opportunity for operators, mid-level managers and employees of food processing plants, academia, auditors and government inspectors that use thermal processing. The course is an excellent platform to improve thermal processing knowledge for food safety and quality assurance. Attendees who successfully complete will obtain a FDA recognized certificate.

Teaching Method

This program will be taught through live virtual presentations in english with spanish simultaneous translation (optional). The attendees will be assessed via written assessment to show their understanding of the key concepts according FDA exams.

Description & Objective:

Based on the Consumer Brands Association textbook, Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation, the Retort Supervisor and Process Control School fulfils FDA and USDA training requirements for acidification, thermal processing and container closure evaluation operations during the canning of low-acid or acidified foods. This course is designed to provide attendees with the theoretical knowledge to effectively operate and supervise the retort operation. Attendees will also gain an overview and insight into the responsibilities and requirements for food manufacturers processing cans, bottles, pouches and semi rigid containers for commercial sale.

Content

I – Introduction
II – Microbiology
III – Acid and acidified foods
IV – Thermal processing concepts
V – Cleaning and sanitation
VI – Food container handling
VII – Records and recordkeeping
VIII- Retort equipment, instrumentation and operations.
IX – Still steam retorts
X- Overpressure retorts
XI – Batch agitating retorts.
XII – Double seam closures for metal and plastic cans
XIII – Metal closures with glass jars
XIV – Flexible and semi-rigid packaging

Fee includes:

20 – 23 hrs. instruction (on live)
Simultaneous translation (english -spanish)
Course materials, manuals and text book Canned Foods: Principles of Thermal Process Control, Acidification, and Container Closure Evaluation, 8th Edition (FDA approved text for the instruction of Better Process Control School) * PDF version
FDA recognized certificate
 

Price
1,290 USD + IVA | 

**Price MEMBERSHIP 2021 -2022 50% OFF  : 645 USD + IVA

LIMITED AVAILABILITY
All forms of payment are accepted

REGISTER ONLINE 

Contact:

help@e-safefood.com

capacitacion@safefoodnetwork.com

Call Center:
Tel: 52(33)3125-0068 | WAPP 52(33)3504-3611

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