Registration:
SEATS AVAILABLE!
Complete your Online registration here.
Workshop fee:
The registration fee $475 (or $500 late registration fee after Sept. 20th) includes the textbook and breaks. Registration fee is only refundable if the workshop is cancelled; substitutions can be arranged.
Lodging:
Registrants are required to make their own lodging arrangements. The workshop will be held at Super 8 Motel at 2545 Cornhusker Hwy. The motel is offering a special rate of $47 for a single or double room -- make sure to mention that you are a UNL workshop participant. To reserve, please contact the motel directly at 1-402-467-4488.
Please send an email or call 402-472-2816 with questions about this workshop.
Testimonials:
Dr. Smith did an excellent job.
Good job of presenting. Plenty of pictures & levity to keep the attention. Very well done!
Better Process Control School
University of Nebraska and Kansas State University
Better Process Control School
September 30 - October 3, 2008
In the fall of each year the University of Nebraska and Kansas State University offer their Better Process Control School. The intended audience includes supervisors of thermal food processing operations, acidified food processing operations, and food container closure operations. 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.
Location: Super 8 Motal, I-80 exit 403, 2545 Cornhusker Hwy, Lincoln, Nebraska, 68521-1461
Intended Audience:
Supervisors of thermal food processing operations, acidified food processing operations, and food container closure operations.
Purpose of School:
The course equips professionals with a scientific understanding of thermal processes and strategies of pathogen control, first and foremost clostridium botulinum. Each processor of low-acid or acidified foods is required to operate with a certified supervisor on hand at all times during processing.
Certification:
The University of Nebraska Food Processing Center Better Process Control School is approved by the FDA and follows the prescribed course of instruction for certification. The four day course will include: operations of retorts, processing systems, aseptic processing and packaging systems and container closure inspection. Each section is followed by an exam, which has to be passed with the specified score of higher than 70%. Upon the successful completion of the course, participants become certified and their names recorded.
Examinations will be given for each section and are standardized by the Food Processors Institute with the approval of the FDA who specify 70% as a passing score.
Instructors:
Dr. Durward Smith, Course Director
Dr. Harshavardan Thippareddi
Dr. Jayne Stratton, The Food Processing Center Laboratory Manager
Schedule:
Tuesday
Registration 8.00 AM - 8.30 AM
Class 8.30 AM - 5.00 PM
FDA regulations, Microbiology of Thermally Processed Foods, Acidified foods, Food Container Handling, Principles of Thermal Processing, Process Room Instrumentation
Wednesday
Class 8.00 AM - 5.00 PM
Records for Product Protection, Food Plant Sanitation, Closures for Semi-rigid and Flexible Containers, Closures for Metal Containers, Still Retorts: Processing with Steam
Thursday
Class 8.00 AM - 5.00 PM
Still Retorts: Processing with Overpressure, Agitating Retorts: Continuous Processing, Closures for Glass Containers, Aseptic Processing and Packaging
Friday
Class 8.00 AM - 1.00 PM
Agitating Retorts: Discontinuous Processing, Hydrostatic Retorts
Contact us at 402-472-2816 or email with questions.
