 | Better Process Control School |
Better Process Control School will be held February 9th - 12th, 2010, UC Davis Activities and Recreation Center (ARC).
Registration is now CLOSED. We are FULL for the 2010 course and have 30 people already on our waitlist.
2010 Agenda
What is the BPCS?
The Better Process Control School (BPCS) was established by the Food and Drug Administration (FDA) for operating supervisors of commercial food canning operations. It is approved by the FDA and the California Department of Health Services, Food and Drug Branch. The UC Davis Better Process Control School is offered in conjunction with the Grocery Manufacturers Association, the largest trade association serving the food and beverage processing industry worldwide. We also partner with the University of California Laboratory for Research in Food Preservation, who provides two experienced lecturers. The California League of Food Processors is also a sponsor of the 2010 course.
Who Should Attend?
The BPCS was established primarily for operating supervisors, the individual who is in the plant at the time a canned food product is packed and processed. The school is particularly intended for operating supervisors involved in production of thermally processed low acid and acidified foods. Production of these canned foods is covered by FDA regulations.
Instructional materials (books, lectures, examinations) will be given in the English language. Attendees must be proficient in English to attend the school; there will be no additional tutoring given should attendees have difficulty comprehending th material.
Course Instructors
Diane M. Barrett, Fruit & Vegetable Products Specialist, University of California, Davis (School Coordinator and Instructor)
Linda J. Harris, Food Microbiologist Specialist, University of California, Davis
Brad Shafer, Research Associate, UC Laboratory for Research in Food Preservation & GMA
Mark Deniston, Research Associate, UC Laboratory for Research in Food Preservation
Agency Representatives - USDA, FDA, California Dept. of Health Services and California League of Food Processors
Course Agenda
Day One:
- Food Container Handling
- Microbiology of Thermally Processed Foods
- Acidified Foods
- Records for Product Protection
Day Two:
- Food Plant Sanitation
- Principles of Thermal Processing
- Process Room instrumentation, Equipment and Operation
- Still Retorts - Pressure processing in Steam
- Hydrostatic Retorts - Continuous Container Handling
Day Three:
- Still Retorts - Pressure processing with Overpressure
- Agitating Retorts - Continuous Container Handling
- Agitating Retorts - Discontinuous Container Handling
- Aseptic Processing and Packaging Systems
- Closures for Glass Containers
Day Four:
- Closures for Metal Containers
- Closures for Semirigid and Flexible Containers
- Note: Class may end early on Friday - time TBA
Enrollment Fee
The enrollment fee of $685.00 includes all instruction, course materials, continental breakfasts, four lunches, and morning and afternoon coffee breaks. Course materials are mailed to participants for review prior to the class.
Accommodations and Parking
A limited number short-stay campus apartments are available through the UC Davis Guest Resident Program for $65/person/night. For local hotel information please see the Yolo County Visitor's Guide website. Campus parking permits will be available to those attending the class. When registering, please check the box on the registration form (online, or on the brochure for check payment) to indicate that you will need a visitor parking permit.
Driving Directions to the UC Davis Activities and Recreation Center (ARC)
For more information about the 2010 BPCS, please see the brochure.
For questions regarding the technical content of the class, contact Diane Barrett; for registration information, contact Zann Gates.