[Image: Canned Food]July 12-15, 2010
102 Knapp Hall
Louisiana State University
Baton Rouge, LA
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. According to the FDA/USDA guidelines, each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. To assist food industries in complying with the FDA/USDA regulations, a four-day Better Process Control School for supervisors of food canning plants is offered by the Department of Food Science at Louisiana State University in conjunction with the FDA and the Grocery Manufacturers Association Science & Education Foundation (GMA SEF). Instruction is given by members of the LSU Department of Food Science and by experts appointed by the FDA and GMA SEF.
Experience with nationally conducted Better Process Control Schools has shown that students benefit when the examination is given immediately following the lecture and group discussion for each subject covered in the course. Examinations will be graded as quickly as possible so that instructors are aware of the individual participant’s understanding of the subject matter presented. Opportunities will be provided by the staff during the four-day seminar for specific questions and/or clarifications, which may occur individually or collectively.
Satisfactory completion of the course ensures that the participant is acquainted with:
Those critical points in the thermal processing of low-acid foods in hermetically sealed containers where errors can be costly.
The need for control programs which will detect deviations from safe operating procedures.
The processing irregularities which must be dealt with using investigative and evaluative procedures which are adequate to prevent unsafe foods from entering the distribution channels.
The registration fee is $550 per person, which includes the cost of the textbook, certificate, materials, lunches, and coffee breaks.
Pre-registration is required. Space is limited, so please register early.
A 10% group registration discount is available when three (3) or more persons from one company register for the course at the same time. To register, complete the registration form and mail with fee to the address indicated no later than June 28, 2010. Cancellations before June 28, 2010, will be refunded in full at no cost to the registrant, provided notification is received in writing or by telephone followed by written notification. A substitute from the original registrant’s institution or company may attend the seminar.
All class meetings will be held on the LSU campus in 102 Knapp Hall.
Monday, July 15
7:30 a.m. Registration
8:00 a.m. Welcome
Microbiology
Acidified Foods
12:30 p.m. Lunch (provided)
1:30 p.m. Principles of Thermal Processing
Food Plant Sanitation
Food Container Handling
4:30 p.m. Make-Up Exams
Tuesday, July 16
8:00 a.m. Records and Recordkeeping
Process Room Instrumentation
Still Retorts: Steam
12:00 p.m. Lunch (provided)
1:00 p.m. Still Retorts: Overpressure
Hydrostatic Retorts
4:30 p.m. Make-Up Exams
Wednesday, July 17
8:00 a.m. Continuous Rotary Retorts
Batch Agitating Retorts
12:00 p.m. Lunch (provided)
1:00 p.m. Aseptic Processing
Closures for Metal Containers
4:30 p.m. Make-Up Exams
Thursday, July 18
8:00 a.m. Closures for Glass Containers
Closures for Semi-Rigid and
Flexible Containers
Closing Remarks
Awarding of Certificates
12:30 p.m. Class adjourns