In-Person Better Process Control School - Acidified (Mild Thermally Processed) Foods Program

About

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. This course covers the training requirements for facilities manufacturing shelf stable foods using Mild Thermal Processes, such as acidified foods and Water Activity Controlled Foods.

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.

Cornell University - Better Process Control School

July 23 – 24, 2026

Acidified (Mild Thermally Processed) Foods

July 23

Chapter

8:00 am Introduction to the course

1 8:10-8:30 am Introduction

2 8:30-10:10 am Microbiology of Thermally Processed Foods

10:10-10:40 am Exam

3 10:40-12:20 pm Sanitation for Retorts and Atmospheric Cookers

12:20-1:40 pm Lunch Break and Exam

6 1:40-2:40 pm Closures for Glass and Twist-Off Plastic Containers

2:40-2:50 pm Break

6 2:50-3:50 pm Closures for Glass and Twist-Off Plastic Containers

3:50-4:20 pm Exam

July 24

8 8:00-9:50 am Introduction to Thermal Processing

9:50-10:20 am Exam

15 10:20-12:00 noon Mild Thermal Processes

12:00-12:30 pm Exam

End of Course