Rutgers' Food Science & Safety Better Process Control

Is your canned food product vulnerable to food contamination? Registering for our four-day Better Process Control School can help you reduce your possible exposure to liability. This course has been specifically designed for supervisors, line workers involved with retort operations, aseptic processing and packaging system operators and container closure inspectors at facilities that produce or handle low-acid and acidified canned foods.
Guided by our expert instructional team, the Grocery Manufacturers/ Food Products Association (GMA/ FPA) and experts from the food industry, this four-day program satisfies the requirements specified in both the FDA and USDA regulations. After successfully completing the course and several exams, you will be granted a certificate of training from Rutgers University and become registered.
By law, each processor of these types of foods must operate with a trained supervisor on hand at all times. The Food and Drug Administration's regulations in 21 CFR 108, 113, and 114 became effective May 15, 1979. These regulations are designed to prevent public health problems in low-acid and acidified low-acid canned foods. The Better Process Control School provides the practical application of the principles set forth by these regulations. These FDA regulations also apply to low-acid canned pet foods.
Similar regulations and training requirements, 9 CFR 318. 300 and 381. 300 for thermally processed meat and poultry products, were implemented by the U. S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) on June 19, 1987.