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.

Who Should Attend

  • Retort Operators.  Each processor of low-acid or acidified shelf-stable canned foods must operate with a certified supervisor on hand at all times during processing.

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

When will the next Penn State Better Process Control be offered?

The next class will be offered in person on the Penn State campus in March of 2022. Check back on this web site for exact dates.

Contact Us

Luke LaBorde, Ph.D.
  • Professor of Food Science

Contact Us

Luke LaBorde, Ph.D.
  • Professor of Food Science