The Better Process Control School (BPCS) provides training to help assure safety and quality of shelf-stable heat-processed low-acid and acidified foods such as salsas, pickled products, soups, broths, and pet food. UC Davis offers a four-day course for operators, supervisors, auditors, academics, and government personnel who work with shelf-stable heat-processed low-acid and acidified low-acid foods regulated by FDA or USDA. Dr. Erin DiCaprio is the course coordinator.  

Please see our registration page for details and the link to register - by March 10th.