Offered by UC Davis
- Better Process Control School In-Person Course (will be held February 2025 (not 2024.)
- Acidified Foods Manufacturing School (combination of online & in-person) This can be a good option for small processors who need Acidified Foods Only. It is mostly online, with a one-day required lab/demo in-person component. (Course is unscheduled at this time.)
Other BPCS & Online BPCS
- Consumer Brands Association Virtual BPCS (June 14-23, 2021)
- North Carolina State University Online Acidified Foods Manufacturing School (On Demand, 100% Online)
- University of Georgia Online Better Process Control Schools Currently Closed for Revision (On Demand, 100% Online)
- University of Tennessee Online BPCS (On Demand, 100% Online)
- Link to many other BPCS 2022-2023 (PDF 760 KB) (Consumer Brands Association)
What is the BPCS?
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 4-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.
The UC Davis Better Process Control School is offered in conjunction with the Consumer Brands 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 an experienced lecturer.
Why attend the BPCS?
The Better Process Control School (BPCS) was established in the 1970s by the Food and Drug Administration (FDA) primarily for operating supervisors of commercial food canning operations. It is approved by the FDA, the USDA and the California Department of Public Health, Food and Drug Branch. Production of these canned foods is covered by FDA regulations 21 CFR 108, 113 and 21 CFR 114. It also meets similar regulations and training requirements set forth in the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) regulations 9 CFR 318.300 and 381.300 for thermally processed meat and poultry products.
Who Should Attend?
The BPCS is intended for individuals who are 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 low-acid foods. It's appropriate 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.
To determine if your product is an acidified low-acid food, consult the following document:
- Is your product an "acidified food"? (L. J. Harris and N. Parkinson, UC Davis Food Sci & Tech, 2-18-22) (PDF 628 KB)
Instructional materials (books, lectures, examinations) will be given in the English language. Attendees must be proficient in English to attend the school; there will be no additional tutoring given should attendees have difficulty comprehending the material.