Better Process Control School at Silgan Containers New Technology Center
The training course provides a solid background on microbiology, thermal processing, thermal processing systems and equipment, instrumentation, documentation and container closures, and is designed to avoid public health issues in canned foods. This 3-day course is limited to 15 attendees.
RegistrationSchedule
Silgan Containers Technology Center
21027 Crossroads Circle, Waukesha, WI 53186
Who Should Attend
Better Process Control School is a required course for processors of low-acid canned foods (LACF) and acidified foods. FDA 21CFR 108, 113 and 114 require low-acid or acidified foods processors to operate with a certified supervisor at all times. BPCS also satisfies USDA FSIS regulation 9 CFR 431 (thermally processed meat and poultry products) The course is geared toward food plant employees that work with canned foods, including retort operators, production supervisors, quality assurance supervisors and R&D personnel.
Downloadable Course Resources
About This Class
- Silgan’s offering utilizes FDA approved training material (CBA – Science and Education Foundation) from FDA approved instructors: Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation, 9th Edition (FDA approved textbook).
- The training course provides a solid background on microbiology, thermal processing, thermal processing systems and equipment, instrumentation, documen- tation and container closures, and is designed to avoid public health issues in canned foods.
- Duration of the class is dependent on the certificates and if multiple packaging/closure and retort sections are reviewed.
- BPCS classes will be customized in a modular fashion to be consistent with processing equipment and packaging types.
- Certificates will be issued to attendees who score at least 70% on examinations for each requirement. The course covers all low acid, acidified and aseptic food certification requirements.
- Course Price: $950/person
Class Content
Tuesday December 2nd
7:30 – 7:45a Welcome and Introduction
7:45 – 8:15a Ch. 1 – BPCS Introductions
8:15 – 9:15a Ch. 2 – Microbiology of Thermally Processed Foods
9:15 – 9:30a Break
9:30 – 10:30a Ch. 2 – Microbiology of Thermally Processed Foods (cont’d)
10:30 – 11:00a Exam (Ch. 2)
11:00 – 11:45a Ch. 3 – Sanitation for Retorts and Atmospheric Cookers
11:45 – 12:30p Lunch
12:30 – 1:45p Ch. 3 – Sanitation for Retorts and Atmospheric Cookers (cont’d)
1:45 – 2:15p Exam (Ch. 3)
2:15 – 2:30p Break
2:30 – 4:00p Ch. 8 – Principles of Thermal Processing
4:00 – 4:15p Break
4:15 – 4:45p Ch. 8 – Principles of Thermal Processing (cont’d)
4:45p Day 1 Follow up, make up exams and adjourn
5:30-7:30p Complimentary Social Location TBDWednesday Dec 3rd
7:30 – 8:00a Exam (Ch. 8)
8:00 – 8:45a Retort Overview in Processing Plant
8:45 – 9:00a Break
9:00 – 10:30a Ch. 5 – Double Seamed Metal and Plastic Containers
10:30 – 10:45a Break
10:45 – 12:00a Ch. 5 – Double Seamed Metal and Plastic Containers (cont’d)
Seamer Demonstration
12:00 – 12:30p Exam (Ch. 5)
12:30 – 1:00p Lunch
1:00 – 2:00p Ch. 9 – Retort Equipment and Operations
2:00 – 2:15p Break
2:15 – 2:45p Ch. 9 – Retort Equipment and Operations (cont’d)
2:45 – 3:15p Exam (Ch. 9)
3:15 – 3:45p Break
3:45 – 4:30p Chapter 10 – Batch Saturated Steam Retorts: Still and Agitating
4:30p Day 2 Follow up, make up exams and adjournThursday December 4th
7:30 – 8:45a Chapter 10 – Batch Saturated Steam Retorts: Still and Agitating (cont’d)
8:45 – 9:15a Exam (Ch. 10)
9:15 – 9:30a Break
9:30 – 10:30 Chapter 12 – Retorts with Overpressure: Still and Agitating
10:30 – 10:45a Break
10:45 – 11:30a Chapter 12 – Retorts with Overpressure: Still and Agitating (cont’d)
11:00 – 12:00p Exam (Ch. 12)
12:00 – 12:30p Lunch
12:30 – 1:15p Chapter 11 – Continuous Rotary Retorts
1:15p – 1:30p Break
1:30 – 2:00p Chapter 11 – Continuous Rotary Retorts (cont’d)
2:00– 2:30p Exam (Ch. 11)
2:30 – 2:45p Break
2:45 – 4:15p Chapter 13 – Hyrdostatic Retorts
4:15 – 4:45p Exam (Ch. 13)
4:45 – 5:00p Day 3 Follow up, make up exams and adjourn