Better Process Control School
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.
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.
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.
- Microbiology of Thermally Processed Foods
- Sanitation for Retorts and Atmospheric Cookers
- Cleaning for Continuous Systems
- Double Seamed Metal and Plastic Containers
- Closures for Glass and Twist-Off Plastic Containers
- Flexible and Semi-Rigid Containers
- Introduction to Thermal Processing
- Retort Equipment and Operations
- Batch Saturated Steam Retorts – Still and Agitating
- Continuous Rotary Retorts
- Retorts with Overpressure – Still and Agitating
- Hydrostatic Retorts
- Aseptic Processing and Packaging
- Mild Thermal Processes