aseptic system
Food Science Program - Better Process Control School

»Food Science Program - Better Process Control School

image of canned foodsChapman University's Better Process Control School (BPCS) provides low acid and acidified food processing classes for food science professionals. The acidified foods course is a two-day workshop, and the low-acid food course is a four-day workshop. Participants who earn a passing grade on each chapter exam will be awarded a Certificate of Completion that indicates satisfactory completion of FDA and USDA-FSIS training requirements.

Under the Good Manufacturing Practice regulations for thermally-processed foods, each processor must have on staff a supervisor who has successfully completed a course in the principles of thermal processing and container closure evaluation. Chapman University is approved to provide such training under the auspices of the Grocery Manufacturers Association and recognized by the U.S. Food and Drug Administration (USFDA) and the U.S. Department of Agriculture – Food Safety and Inspection Service (USDA-FSIS).

Custom designed schools can be offered on-site at your company location.

+-FSNX 9010: 4-Day Low Acid Foods Workshop

This four day course applies to processors of low-acid foods.  A low-acid food has a finished equilibrium pH value of greater than 4.6 and a water activity greater than 0.85 (21CFR, Part 113), and includes low-acid, non-refrigerated/frozen foods packaged in cans, glass jars, plastic or laminated film containers (aseptic foods).  These include all foods that are canned, low-acid foods packed in jars, aseptically processed foods, shelf-stable puddings, etc.

Tuition: $775

The following subjects will be covered:

  • Microbiology of Thermally Processed Foods
  • Food Plant Sanitation
  • Food Container Handling
  • Records for Product Protection
  • Principles of Thermal Processing
  • Process Room Instrumentation and Operation
  • Thermal Processing Systems:
               o   still retorts
               o   overpressure retorts
               o   continuous rotary retorts
               o   batch agitating retorts
               o   hydrostatic retorts
  • Acidified foods
  • Aseptic processing
  • Container closure evaluation:

               o   Metal containers
               o   Glass containers
               o   Plastic containers
               o   Flexible and Semi-rigid containers

Participants who earn a passing grade on each chapter exam will be awarded a Certificate of Completion that indicates satisfactory completion of FDA and USDA-FSIS training requirements. Registration fee includes the textbook, refreshments and lunch on all days, and parking permits. Space is limited.  

+-FSNX 9011: 2-Day Acidified Foods Workshop

This two day course applies to processors of acidified foods.  Acidified Foods refers to foods with Aw greater than 0.85 and that are normally low acid but whose pH has been reduced to 4.6 or lower by addition of acid or acid containing food (21CFR, Part 114).  Acidified foods include pickles, acidified vegetables, beans, puddings, tropical fruits, fish, salsa, etc.

Tuition: $450

The following subjects will be covered:

  • Microbiology of Thermally Processed Foods
  • Food Plant Sanitation
  • Food Container Handling
  • Records for Product Protection
  • Principles of Thermal Processing
  • Process Room Instrumentation and Operation
  • Acidified foods
  • Container closure evaluation: Glass containers
Participants who earn a passing grade on each chapter exam will be awarded a Certificate of Completion that indicates satisfactory completion of FDA and USDA-FSIS training requirements. Registration fee includes the textbook, refreshments and lunch on all days, and parking permits. Space is limited.  

+-Registration, Tuition & Refund Information

Tuition is due in full before the first class meeting.  The University reserves the right to cancel classes due to insufficient enrollments, instructor illness, severe weather, or natural disaster.  In the event of cancellation, registrants are notified immediately and all fees are returned.  Student generated cancellations 10 days prior to the start of the class must be received in writing (fax or email is acceptable) and will be charged a $50 processing fee.  Used books cannot be refunded in full.

An email will be sent to you prior to the start date of the course with course location, campus map, and a parking permit.

+-Travel & Accommodations

Orange County (John Wayne) Airport is convenient to Chapman University.  The Airport is served by America, United, Continental, Delta, American West, TWA, and Alaska Airlines.

Los Angeles International Airport is approximately one hour from the University and is served by a large number of airlines.

Airport Shuttle Service

Ayres Inn – Orange
3737 W. Chapman Ave. Orange, CA 92868
(714) 978-9168
Website: www.ayresorange.com

Single or Double room rate is $99.00 + tax (discounted for Chapman University*).  Includes a full hot buffet breakfast.  The hotel offers shuttle services to and from Chapman University, upon request and availability: please notify the hotel’s front desk if you need this service.

When making hotel reservations please make sure to indicate you will be attending the Better Process Control School at Chapman University.  *Room rates are subject to change.  

You are not obligated to stay at this hotel and may make alternate arrangements.

+-Contact

Food Science Program
Academic Director
Anuradha Prakash, Ph.D.
(714) 744-7826
prakash@chapman.edu

Office of Extended Education
(714) 997-6566
CUExtendedEd@chapman.edu

Administrative Assistant
Christy Dumaual
dumaual@chapman.edu

Director
Ellen Curtis-Pierce, Ph.D.

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Workshop Location

Chapman University
Orange, CA

Workshop Registration

March 2015 Registration is now open

Spring 2015 AGENDA

4-Day Low Acid Workshop

March 23-26, 2015

2-Day Acidified Foods Workshop
March 23-24, 2015

Future Workshop Dates
4-Day Low Acid Workshop
August 17-20, 2015

2-Day Acidified Foods Workshop
August 17-18, 2015