Better Process Control School

Better Process Control School (BPCS) is a US FDA, USDA and FSIS-recognized course for processors of low-acid or acidified foods who export to the United States.

Participation in this course satisfies the training requirements suggested by the U.S. agencies.

DATES AND LOCATIONS

27–31 October 2025
Online – 100% in Spanish

COURSE AUDIENCE

Operating supervisors of thermal processing systems, food plant personnel who work with low-acid or acidified canned foods, quality assurance supervisors, research and development personnel, auditors and inspectors and professionals from government or academia involved in canned food processing.

COURSE TARGETS

• Establish Critical Control Points (CCPs) in the thermal processing and packaging of low-acid foods in hermetically sealed containers.
• Highlight the importance of a well-organized program and processes to ensure effective control of CCPs.
• Emphasize the importance of “NO DEVIATIONS” from prescribed CCPs.
• Stress the need for proper documentation as a control mechanism and for recording operational procedures.

COURSE CONTENTS

The course will be delivered by JBT Marel technologists in Spanish.

1. Introduction
2. Microbiology of Thermally Processed Foods
3. Principles of Acidified Foods
4. Principles of Thermal Processing
5. Principles of Food Plant Sanitation
6. Food Container Handling
7. Records and Recordkeeping
8. Equipment, Instrumentation, and Operation for Thermal Processing Systems
9. Still Steam Retorts
10. Still Retorts Processing with Overpressure
11. Hydrostatic Retorts
12. Continuous Rotary Retorts
13. Batch Agitating Retorts
14. Aseptic Processing and Packaging Systems
15. Closures for Double Seamed Metal and Plastic Containers
16. Closures for Glass Containers
17. Flexible and Semi-Rigid Containers

CERTIFICATION

Certificates will be awarded to attendees who obtain a score of 70% or higher on the examinations administered in each section of the course.