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Better Process Control School – March 5-9, 2019 Pago Pago, American Samoa (Private)
March 5 @ 7:30 am - March 8 @ 5:00 pm
This is an organization-specific course and is not open to the public.
The Cooperative Extension Service, Food Technology Program of Dr. Aurora A. Saulo conducts the Better Process Control School (BPCS) of the University of Hawaii at Manoa, as approved by the Commissioner of the U.S. Food and Drug Administration. Food manufacturers, who prepare thermally processed low-acid foods and acidified foods in hermetically sealed containers for sale in the United States, are required by law (21 CFR 113, 21 CFR 114) to have at all times of production at least one operating supervisor who has attended the BPCS. These operations are exempt from compliance to the Food Safety Modernization Act (FSMA) only for microbiological hazards due to Clostridium botulinum. Since these regulations are among the strictest in food processing worldwide, the principles and practices covered in this certificate course will benefit manufacturers of other food products, such as acid foods (e.g., salad dressings, fruit juices, jams, jellies), refrigerated low-acid and acidified products (e.g., chili pepper water, lau lau, pasta, sauces, salsa), and those that are naturally fermented (e.g., poi, some milk products). The BPCS uses the HACCP principles and is open to others in the food industry, such as regulators, managers, and those in marketing, sales, and import/export businesses. A technical background is not required for completion of the course.
For course management and course details, please contact Dr. Aurora A. Saulo at email@example.com or +1-808-226-1950.