Food Science Extension offers a number of educational opportunities over the course of the year. Check the Events Calendar for upcoming dates.
Better Process Control School
The Better Process Control School (BPCS) certifies 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. This school satisfies the training requirements specified in both the FDA and USDA regulations.
Note: The University of Massachusetts does not currently have an in-classroom training scheduled. However, North Carolina State University offers an online-only course that fulfills the training requirements for the FDA Acidified Canned Food Training (21FCR114). This course can be taken at any time (within a 1 year timeframe for completion), and satisfies the training requirements specified. For more information about this online course go to the NCSU Acidified Food Manufacturing School Page.
For additional face-to-face instruction for canning classes, check out the GMA Better Process Control Schools, which satisfies the training needs of CFR 113 and 114, which can be found below:
- PART 113 THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS
- PART 114 ACIDIFIED FOODS
This workshop will provide the tools for you to complete the requirements for HACCP (Hazard Analysis Critical Control Point) certification, understand HACCP principles, identify the resources needed to develop, implement and maintain a HACCP plan, understand and identify process step hazard assessment and understand and identify steps required to determine critical control points. This course will include interactive exercises to help illustrate HACCP planning with an emphasis on FDA regulated food products.