Synopsis: This course provides essential information on how to effectively control the risks associated with manufacturing commercially-sterile foods, and how to comply with the U.S. laws that exist to prevent public health problems resulting from contamination in canned food products.
Start Time: Monday, June 17, 2019 8:30 AM
End Time: Wednesday, June 19, 2019 4:30 PM
Location: Cook Student Center Csc
Address: 59 Biel Road
Campus: George H. Cook
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/lf0703cb.html
Contact Name: Suzanne Hills
Contact Email: suzanne.hills@rutgers.edu
Contact Phone: (848) 932-7234
Additional Information:

Do you work in a plant that packs and thermally processes low-acid foods and acidified foods in hermetically sealed containers? Could your canned food products be vulnerable to contamination? Better Process Control School provides the training you need to comply with federal regulations, reduce your susceptibility, and minimize your liability.

This course meets the Food and Drug Administration's (FDA) regulations in 21 CFR 108, 113, and 114, which require that each processor of low-acid and acidified low-acid canned foods (including pet foods) operate with a certified supervisor on hand at all times during processing. 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.

In addition to satisfying FDA and USDA requirements, Better Process Control School course attendees learn the practical applications of the principles underlying these regulations. You will increase your understanding of key concepts such as thermal processing system operations, microbiological food safety, equipment operations, and acidification and container closure evaluation programs for low acid and acidified canned foods.

The Rutgers University Better Process Control School is approved by the FDA and follows the prescribed course of instruction for certification. After each section of the course is taught, students immediately take the related exam while the information is still fresh in their minds. Scores are provided before the next exam begins. To successfully complete the course, participants must attend all three days and pass the exams with a score of 70% or higher. Participants who meet these requirements become BPCS certified, and they also receive a certificate of training from Rutgers University.

Target Audience: Alumni,  General Public