Description
This course covers training requirements for food manufacturers producing shelf-stable acidified food products under 21 CFR Part 114 and in accordance with Virginia food regulations. Only chapters of the Better Process Control School relevant to Acidified Foods will be covered, as shown in the course outline. An exam will be given at the conclusion of each chapter.
To receive the certificate, you must be present for the entirety of the course and pass each exam with a score of 70% or greater. The certificate does not expire.
Outline
|
Registration |
|
Introductions and housekeeping |
|
Objectives of BPCS and course introduction |
|
Microbiology of Thermally Processed Foods |
|
Administer Exam |
|
Introduction to Thermal Processing |
|
Administer Exam |
|
Closures for Glass and Twist-Off Plastic Containers |
|
Administer Exam |
|
Mild Thermal Processes |
|
Administer Exam |
|
Sanitation for Retorts and Atmospheric Cookers |
|
Administer Exam |
|
Exam retakes, course wrap-up, and questions |
Notes
Registration Deadline: July 1-2, 2025
Cost: $250
Payment Methods: Credit Cards Only
Refund Policy: NO substitutions, transfers, or refunds will be issued.
For training questions, please contact Dr. Alexis Hamilton at ahamilton@vt.edu.