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
· 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
· 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