Clemson University

Better Process Control School

The Better Process Control School is a 2-4 day school designed for manufacturers of shelf stable, acidified and low acid foods. FDA regulations in 21 CFR 108, 113, and 114 require that acidified and low acid food manufacturers operate with a certified supervisor on hand at all times during production. This BPCS also meets U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) regulations 9 CFR 318.300 and 381.300 for shelf stable, thermally processed meat and poultry products

.Instructors are:

·         Dr. Scott Whiteside, Professor, Clemson University, Department of Food, Nutrition and Packaging Sciences

·         Dr. Ron Thomas, Professor Emeritus, Clemson University, Department of Food Nutrition and Packaging Sciences

·         Derek Underwood, Assistant Commissioner, South Carolina Department of Agriculture

Class is limited to 25, first come first serve

Cost Includes:

·          Canned Foods: Principles of Thermal Process Control Acidification and Container Closure Evaluation (8th Edition).

·         Breaks, lunches, and other course materials.

Friday, September 23, 2016 at 8:30am to 5:00pm

Greenville County Clemson Extension Office
301 University Ridge, Suite 4300, Greenville, SC

Event Type

Training and Development, Workshops, Cooperative Extension


Cooperative Extension Service, Statewide

Target Audience

All Audiences




Contact Name:

Adair Hoover

Contact Phone:


Contact Email:


Recent Activity

Event Registration Required

This event requires registration.