Next Class is Monday September 30 - Tuesday, October 1

This course covers the training requirements for facilities manufacturing shelf stable foods using Mild Thermal Processes, such as acidified foods and Water Activity Controlled Foods.

**Please Note: Time below is Eastern Time

Day 1 - September 30th, 2024

12:15pm - 12:25pm:  Introduction to the course

Chapter

1          12:25 - 12:45pm       Introduction

2          12:45 - 2:20pm         Microbiology of Thermally Processed Foods

            2:20 - 2:30pm            Break

3          2:30 - 4:20pm            Sanitation for Retorts and Atmospheric Cookers

            4:20 - 4:30pm            Break

6          4:30 - 5:10pm            Closures for Glass and Twist-Off Plastic Containers

            5:10pm – noon        Online exams available until Tues at 12 noon, 1 h-period per exam

Day 2 - October 1st

Chapter

6         12:15 - 1:40pm         Closures for Glass and Twist-Off Plastic Containers

            1:40 - 1:50pm           Break

8          1:50 - 3:45pm           Introduction to Thermal Processing

            3:45 - 3:55pm           Break

15        3:55 - 5:15pm           Mild Thermal Processes

            5:15pm – noon        Online exams available until Wed at 12 noon, 1 h-period per exam

End of Course

A registration fee of $360 per person covers the Acidified (Mild Thermally Processed) Foods Program. Students are required to purchase a textbook at the cost of $85.00 plus shipping and handling. The textbook ordering instructions will be emailed to you within a week after payment is completed. Only $150 will be refunded for cancellations after September 23, 2024.

Student requirements

• A computer with video conferencing capabilities and camera.
• High-speed internet access.
• A quiet space to participate in video conferencing with no noise interference.
• Your copy of the Canned Foods manual.
  • You will receive a separate email with instructions on how to order your textbook.
• Highlighter, pen and notepad.
• Register for the course in advance to receive individual login instructions.
  • Online instruction will be held using Zoom.
  • Don’t have zoom, sign up for free at https://www.zoom.us and click on “Sign Up, It’s Free.”

Student participation

• Log into the course 10-15 minutes prior to the start of the class to ensure your video and audio work properly.
• Instructors must have continual visual contact with students.  This is required for students to receive credit.
• Students will be able to ask and/or answer questions either via chat or audio.
• Students must turn off their phones and other recording devices during their time in class.

Examination

• Each online exam is multiple choice.
• Exams are self-scoring.  You will receive your results once you click submit.
• Upon successful completion of the exams, you will receive your certificate in the mail within a few weeks after the last day of class.

Sponsored by

Cornell Food Venture Center, Department of Food Science - Cornell University, Institute for Food Safety at Cornell University, Cornell Cooperative Extension, Consumer Brands Association Foundation, NYS Department of Agriculture and Markets.

The Better Process Control Schools (BPCS) certify supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing.

FDA'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 BPCS provide 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. This school satisfies the training requirements specified in both the FDA and USDA regulations.

Questions about registration?  Contact: Kim Paul - 315-787-2315 or kmp245 [at] cornell.edu (kmp245[at]cornell[dot]edu)
Specific questions about this class or your product?  Contact: Cornell Food Venture Center at cfvc [at] corenll.edu (cfvc[at]corenll[dot]edu)