Better Process Control School — Honolulu, Hawaii
August 21 @ 7:00 am - August 24 @ 5:00 pmUSD800
The Food Technology Program of the Cooperative Extension Service, University of Hawaii, will conduct a Better Process Control School (BPCS) on August 21-24, 2018 in Honolulu, Hawaii. As stated in the regulations found in 21 CFR 113 and 114, at least one supervisor who has completed the BPCS is required to be present at all times during production in food facilities that manufacture thermally processed low acid and acidified foods in hermetically sealed containers and distribute them in the U.S. The US FDA enforces this regulation strongly.
Low-acid foods are foods with a finished equilibrium pH above 4.6 and a water activity greater than 0.85, including any normally low-acid fruits, vegetables, or vegetable products, and excluding alcoholic beverages. Acidified foods are low-acid foods to which acidifying agents had been added to achieve a finished equilibrium pH below 4.6 and a water activity greater than 0.85. Examples of acidified foods are salsa, fresh packed pickles, acidified peppers, achara, pasta sauces, and canned peppers. Successfully completing the BPCS also allows the participant to meet the provisions of the USDA FSIS for employee training for canning meat (9 CFR 318.300) and poultry (9 CFR 381.300) food products. Since these regulations are some of the strictest in the world, application of the principles and practices covered in the manufacture of these food products can only enhance the safety of other foods, such as acid foods (e.g., fruits, jams, jellies), refrigerated foods (e.g., lau lau, chili pepper water), and those that are naturally fermented (e.g., poi, some milk products).
The BPCS has been successfully completed by food industry personnel both with technical background and experience, such as those in the areas of food processing, inspections, regulations, auditing, and with non-technical background, such as those in the export/import business, management, law, marketing, sales, and purchasing. A science or technical degree is helpful but is not a prerequisite to taking the BPCS.
Facility map: http://foodsafetyhawaii.org/mic-1st-floor-map-06-01-17/
Please note that these manufacturers are exempt from FSMA compliance only for microbiological hazards due to Clostridium botulinum and must address other hazards in their food safety plan.