Charleston Civic Center, Charleston, W.Va.
Better Process Control School
The Better Process Control School will be held as part of the Small Farms Conference. Better Process Control School Dr. Marcy, Virginia Tech$150 for In-State $250 for Out-of-State
There is no age limit for this class and the certification is good for life!
Are you looking to expand your market for processed specialty crops? Do you need to train additional staff in your commercial kitchen? The Virginia Tech Department of Food Science & Technology in cooperation with the US Food & Drug Administration, WVU Davis College of Agriculture, Forestry and Consumer Sciences, WVU Extension Service Small Farm Center and the West Virginia Department of Agriculture are hosting the annual two-day Better Process Control School at the WV Small Farm Conference.
All food processors and manufacturers are encouraged to take advantage of this training opportunity. This course fulfills the requirements set forth in Title 21, Part 114 of the Federal Food Code and is required by FDA and WV Public Health for commercial operations, including food manufacturers and commercial kitchen operations. This course is offered at a substantial discount and is available on a limited basis throughout the United States.
For families that want to take the class, the point of contact on site during processing will need the certification. However, you will be able to share the book and only need one copy at home, so the second (and/or third, etc.) family member that also need the certification will each be $100 off! This is a buy one get the rest 75% off kind of deal. (This is only applicable per each household.) Please submit a paper registration form with a check and the list of names that will be taking the class for this option.
About the BPCS
Successful completion of the Better Process Control School certifies supervisors in the requirements of the Code of Federal Regulations Title 21 CFR Part 114 which states:
“All plant personnel involved in acidification, pH control, heat treatment, or other critical factors of the operation shall be under the operating supervision of a person who has attended a school approved by the Commissioner for giving instruction in food handling techniques, food protection principles, personal hygiene, plant sanitation practices, pH controls, and critical factors in the acidification…”
All qualified food processors are encouraged to take advantage of this training opportunity. Space is limited to 50 participants.
It is the responsibility of Virginia Tech to identify to the U.S. Food and Drug Administration the names and employers of those persons who satisfactorily complete this course of instruction and to identify which thermal processing systems and/or container closure operations have been completed. Certifications of completion will be prepared and mailed to each person who successfully completes the course. The unsatisfactory completion of a portion of the course will not be reported to the Food and Drug Administration.
Experience has shown that students benefit when the examination on the subject covered in the course of instruction is given immediately following the lecture and group discussion of the subject. For this reason, examinations will be given at intervals throughout the school and graded as quickly as possible so that students are aware of their positions in the course.