Better Process Control School: Aseptic Foods Certification
Meet FDA training requirements for aseptic food processors with this 100% online, self-paced training. This 9th Edition BPCS Course is the most up-to-date course available covering food safety information related to aseptic foods. Download the official certificate of completion.
Overview
The Better Process Control School (BPCS) Aseptic Certification is an online compliance training program that is designed to meet the FDA regulations for Aseptic Processing and Packaging. The FDA requires that processors of aseptically processed and packaged low-acid foods have a trained supervisor on-site during production, and this course meets the FDA’s training requirements for aseptic processing and packaging.
- Microbiology and principles of aseptic processing: This section covers the basic principles of microbiology, including the types of microorganisms that can cause food spoilage and foodborne illness. It also covers the different types of aseptic processing, including sterilization of equipment and packaging materials.
- Aseptic processing of low-acid foods: This section covers the definition of aseptic processing and describes the types of low-acid foods that require aseptic processing. It also covers the principles of aseptic processing and the different types of equipment used in aseptic processing.
- Aseptic packaging: This section covers the different types of aseptic packaging, including the types of containers used for aseptic packaging, the types of closures used for aseptic packaging, and the various types of equipment used for aseptic packaging.
- Container closure evaluation: This section covers the different methods for evaluating container closures to ensure they are properly sealed.
- Record-keeping: This section defines the types of records to maintain such as process records, production records, and distribution records. It also covers the requirements for record-keeping under FDA regulations.
You will complete at least 6 out of 7 chapters. Each Chapter includes videos, followed by interactive exercises that allow you to work with the information, and practice using it with real-world scenarios. There are interactive exercises within the training which you must pass, with a score of 80%, to move on to the next. If you do not pass, you may try again.
Please note: It is recommended that students purchase the Book, Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation (9th Edition), separately ($125). It is available:
- in printed form from Consumer Brands
- in Kindle format from Amazon
Agenda
- Introduction to Better Process Control School
- Microbiology of Thermally Processed Foods
- Cleaning for Continuous Systems
- Closures for Double Seamed Metal and Plastic Containers, or, Closures for Glass and Twist-off Plastic Containers, or Flexible and Semirigid Containers
- Introduction to Thermal Processing
- Aseptic Processing and Packaging Systems
Instructor
Dr. Edna Negrón, President of Puerto Rico Food Safety and Quality Services. Ms. Negrón was the Founder and Coordinator of the Food Science and Technology MS Program for 22 years at the University of PR. She has over 25 years of national and international experience designing training in Food Safety and Quality Programs, has coordinated and taught BPCS courses since 1987, and has conducted training for the State Health Department, State Department of Agriculture Programs, GOYA-PR, Goya-TX, Coca-Cola-PR, SIGMA- Mexico, PepsiCo-PR, Panamerican Grain, Cidrines, Cervecera-PR, Campofresco, Carmela, among many others locally and in RD, Mexico, Ecuador, El Salvador, Trinidad Tobago, and Spain. She is a Lead Instructor of FSPCA Preventive Controls for Human Food, Preventive Controls for Animal Food, and Foreign Supplier Verification Program, a HACCP Trainer for Meat and Poultry, Juice, and Seafood HACCP and SCP. She is an NSF Certified Internal auditor and ISO 9001 Certified Internal Auditor. She was a member of the National Advisory Committee of Meat and Poultry of FSIS-USDA. She was also the recipient of a 2003 Award Recognition for Levering Food Safety Efforts with the FDA.
Juan Manuel Cevallos-Cevallos, Regulatory Specialist, Food Canning Establishment Department at Registrar Corp, has a Ph.D. and an M.Sc. in Food Science and Human Nutrition, MAB in Agribusiness and B.Sc. in Food Engineering. He has been Director of the Biotechnology Research Center, ESPOL, Full Professor in charge of biotechnological research at the University. He has authored over 40 publications in peer-reviewed journals and worked on multiple industry projects in the area of microbiology and food.
Mayra G. Villacis, Food Canning Establishment Department Manager at Registrar Corp, Has an M.Sc. in Food and Resource Economics and a B.Sc. in Food Engineering. Ms. Villacis assists companies in the US and around the world to meet LACF compliance requirements. She develops presentations and workshops to train other Regulatory Specialists on LACF regulations and speaks at conferences in the U.S., Mexico, and South America.
Cynthia Weber, Director of Online Training, has over 25 years of national and international experience in Food Safety Management. She has designed resources, training, consulting, and documentation tools for food safety systems including PCQI, ISO 22000, FSSC 22000, SQF, BRCGS, and ISO 9001 which have been used worldwide. Ms. Weber has also been a registered SQF Trainer and consultant, an approved trainer (ATP) for BRCGS, a Lead Auditor for GFSI Schemes, participated in the Approved Training Organization Program with FSSC 22000 and was an FSSC 22000 approved trainer. She is a Lead Instructor for FSPCA.