Better Process Control School payment page

Registration is now open for the June 3 & 4, 2024 virtual class.

Cost: $360 per person

A registration fee of $360 per person covers the Acidified (Mild Thermally Processed) Foods Program. Students are required to purchase a text book at the cost of $85.00 plus shipping and handling. The textbook ordering instructions will follow after registration is completed. Only $150 will be refunded for cancellations after May 27, 2024.

Student requirements:

  • A computer with video conferencing capabilities and camera
  • High-speed internet access
  • A quiet space to participate in video conferencing with no noise interference
  • Your copy of the Canned Foods manual (you will receive a separate email with instructions on how to order your textbook)
  • Highlighter, pen and notepad

    Register for this course in advance to receive individual login instructions

  • Online instruction will be held using Zoom
  • Don't have zoom, sign up for free at https://www.zoom.us and click on "Sign Up, It"s Free"

    Student participation:

  • Log into the course 10-15 minutes prior to the start of the class
  • Instructors must have continual visual contact with students
  • This is required for students to receive credit
  • Students will be able to ask and/or answer questions either via chat or audio
  • Students must turn off their phones and other recording devices during their time in class

    Examination:

    Exams are self-scoring. You will receive your results once you click submit

    Sponsored by:

  • Cornell Food Venture Center
  • Department of Food Science - Cornell University
  • Institute for Food Safety at Cornell University
  • Cornell Cooperative Extension
  • Consumer Brands Association Foundation
  • NYS Department of Agriculture and Markets

    The Better Process Control Schools (BPCS) certify supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing.

    FDA's regulations in 21 CFR 108, 113, and 114 became effective May 15, 1979. These regulations are designed to prevent public health problems in low-acid and acidified low-acid canned foods. The BPCS provide the practical application of the principles set forth by these regulations. These FDA regulations also apply to low-acid canned pet foods.

    Similar regulations and training requirements, 9 CFR 318.300 and 381.300 for thermally processed meat and poultry products, were implemented by the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) on June 19, 1987. This school satisfies the training requirements specified in both the FDA and USDA regulations.

    Contact for questions: Kim Paul - 315-408-1843 or kmp245@cornell.edu

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