U.S. Food and Drug Administration (FDA) regulations in 21 CFR 108, 113, and 114, as well as Pennsylvania Department of Agriculture (PDA) regulations for wholesale processers, require that acidified and low-acid food manufacturers operate with a certified supervisor on hand at all times during production. This BPCS also meets U.S. Department of Agriculture's (USDA) Food Safety and Inspection Services (FSIS) regulations 9 CFR 318.300 and 381.300 for shelf-stable, thermally processed meat and poultry products. Upon successful completion of the course, each participant will receive a certificate that can be used as evidence of knowledge in thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods.The instructors are drawn from the Pennsylvania State University, the Food and Drug Administration (FDA), and industry experts.
Note: Registration is now open for the live, online 2024 BPCS which will be held in half-day sessions on June 17-18 (acidified) and June 20-21, 24-26 (low acid/aseptic). Register by clicking on the link at the top right of this page.
Who Should Attend
- Supervisory personal in companies that produce shelf-stable thermally processed products and are engaged in interstate commerce. Each processor of low-acid or acidified shelf-stable canned foods must operate with a certified supervisor.
- Register at https://agsci.psu.edu/bpcs
Curriculum
- Microbiology of thermally processed foods
- Principles of food plant sanitation
- Principles of acidified foods
- Food container handling
- Principles of thermal processing
- Records and record-keeping
- Equipment, instrumentation and operation
- Closures for glass containers
- Still steam retorts
- Still steam retorts with over-pressure
- Hydrostatic retorts
- Continuous rotary retorts
- Batch agitating retorts
- Aseptic processing and packaging systems
- Closures for double seamed metal and plastic containers
Contact Us
- Professor of Food Science and Extension Specialist (I am retiring shortly and am not taking on any new students)
- Email lfl5@psu.edu
- Office 814-863-2298
Contact Us
- Professor of Food Science and Extension Specialist (I am retiring shortly and am not taking on any new students)
- Email lfl5@psu.edu
- Office 814-863-2298
