Better Process Control School

Better Process Control School

(In-Person - 2014)

Better Process Control School will be held February 11th - 14th, 2014, at UC Davis Activities and Recreation Center (ARC) - click for directions.

Registration is CLOSED.

(It will open in late November/early December 2013.)
Registration is $700 per person.

We also offer an ONLINE Better Process Control School - registration for that is OPEN.

BPCS Agenda 2014

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 Public Health, 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.

Link to all BPCS Nationwide Courses

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 - from USDA, FDA, California Dept. of Public Health (Food and Drug Branch) and the 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

Day Four:

Closures for Metal Containers
Closures for Semirigid and Flexible Containers
Closures for Glass Containers
Note: Class will end about 2:10 pm. on Friday

Enrollment Fee
The enrollment fee of $700.00 includes all instruction, course materials, continental breakfasts, four lunches, and morning and afternoon coffee breaks. Course materials are mailed to participants for review two weeks prior to the class.

Accommodations and Parking

For local hotel information please see the Yolo County Visitor's Guide website. You might find this page helpful as well: "Welcome to Davis" from the UC Davis Postharvest Technology Research and Information Center. Campus parking permits will be available to those attending the class. When registering, please check the box on the online registration form to indicate that you will need a visitor parking permit.

Directions to UC Davis ARC 2013

For questions regarding the technical content of the class, contact Diane Barrett; for registration information, contact Zann Gates.