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Better Process Control School

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Synopsis: Could your canned food products be vulnerable to contamination? By attending our Better Process Control School, you will learn how you can reduce your susceptibility and minimize your liability.
Start Time: Tuesday, November 27, 2012 8:30 AM
End Time: Friday, November 30, 2012 12:00 PM
Location: New Brunswick Campus Wide
Address: No Street Address
Campus: College Avenue
City, State, Country: New Brunswick, NJ US
Fee: See website
Sponsor: Rutgers Office of Continuing Professional Education
Category: Workshop, Course
Web Site: http://www.cpe.rutgers.edu/courses/current/lf0703ca.html
Contact Name: Dalynn Knigge
Contact Email: knigge@njaes.rutgers.edu
Contact Phone: (732) 932-9271 ext. 622
Additional Information:

According to FDA regulations, each processor of low-acid and acidified low-acid canned foods, including pet foods, must operate with a trained supervisor on hand at all times. Similar USDA/FSIS regulations and training requirements are in place for thermally processed meat and poultry products. These regulations are designed to prevent public health problems in these types of foods. Our BPCS teaches the practical applications of the principles underlying these regulations.

Topics to be presented:

  • Aseptic processing and packaging systems
  • Retort operations
  • FDA Guidelines and regulation compliance
  • Microbiology of thermally processed foods
  • Principles of thermal processing
  • Food plant sanitation
  • Container closure evaluations

This course has been specifically designed for supervisors, quality control technicians, line workers involved in retort operations, aseptic processing and packaging system operators and container closure inspectors at facilities that produce or handle low-acid and acidified canned foods. Upon successful completion of the course and several exams (with a minimum passing score of 70%), you will be granted a certificate of training from Rutgers University.

Target Audience: General Public