Offered by UC Davis
- Better Process Control School In-Person Course (will be offered Feb. 8-11, 2022.)
- 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. (It will most likely be scheduled for late 2022; it 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 (On Demand, 100% Online)
- University of Tennessee Online BPCS (On Demand, 100% Online)
- Link to many other BPCS 2021-2022 (PDF 462 KB) (Consumer Brands Association)
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 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 two experienced lecturers.
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 will be no additional tutoring given should attendees have difficulty comprehending the material.