Better Process Control School In-Person
|Better Process Control School
(In-Person - 2019)
NEW for 2019! This course will also be taught in Spanish in an adjacent room; same dates.
Registration is $825.00 per person.
Registration will open in December of 2018.
What is the BPCS?
The Better Process Control School (BPCS) was established by the Food and Drug Administration (FDA) for operating supervisors of commercial food canning operations. It is approved by the FDA and the California Department of Public Health, Food and Drug Branch. The UC Davis Better Process Control School is offered in conjunction with the Grocery Manufacturers Association, the largest trade association serving the food and beverage processing industry worldwide. We also partner with the University of California Laboratory for Research in Food Preservation, who provides two experienced lecturers.
Link to many BPCS Nationwide Courses (PDF 311 KB)
Who Should Attend?
The BPCS was established primarily for operating supervisors, the individual who is in the plant at the time a canned food product is packed and processed. The school is particularly intended for operating supervisors involved in production of thermally processed low acid and acidified foods. Production of these canned foods is covered by FDA regulations.
Instructional materials (books, lectures, examinations) will be given in the English language. Attendees must be proficient in English to attend the school; there is limited ability for instructors to provide additional tutoring should attendees have difficulty comprehending the material.
Course Instructors - English
Erin L. DiCaprio, Assistant Specialist in Cooperative Extension - Microbial Food Safety, University of California, Davis
Linda J. Harris, Food Microbiologist Specialist, University of California, Davis (School Coordinator and Instructor)
Kurt Wiese, Senior Process Engineer and Process Authority, Covance Food Solutions
Mark Deniston, Research Associate, UC Laboratory for Research in Food Preservation
Course Instructors - Spanish
Roberto Avena-Bustillos, Research Food Technologist, USDA-ARS
Nina Parkinson, Director, UC Laboratory for Research in Food Preservation
Agency Representatives - from USDA, FDA, California Dept. of Public Health (Food and Drug Branch) and the California League of Food Processors.
- Food Container Handling
- Microbiology of Thermally Processed Foods
- Acidified Foods
- Records for Product Protection
- Food Plant Sanitation
- Principles of Thermal Processing
- Process Room Instrumentation, Equipment and Operation
- Still Retorts - Pressure processing in Steam
- Hydrostatic Retorts - Continuous Container Handling
- Still Retorts - Pressure processing with Overpressure
- Agitating Retorts - Continuous Container Handling
- Agitating Retorts - Discontinuous Container Handling
- Aseptic Processing and Packaging Systems
- Closures for Metal Containers
- Closures for Glass Containers
- Closures for Semirigid and Flexible Containers
- Note: Class will end about 2:30 pm. on Friday
- Optional: Tour / Demonstration of UC Food Science & Technology Pilot Plant Facilities (a short walk from the class venue)
The enrollment fee of $825.00 includes all instruction, course materials, continental breakfasts, four lunches, and morning and afternoon coffee breaks. Course materials are mailed to participants for review two weeks prior to the class.
Accommodations and Parking
For local hotel information please see the Yolo County Visitor's Guide website. You might find this page helpful as well: "Welcome to Davis" from the UC Davis Postharvest Technology Research and Information Center. Campus parking permits will be available to those attending the class. When registering, please check the box on the online registration form to indicate that you will need a visitor parking permit.