Better Process Control School for Acidified Foods

Registration is currently closed

Please Contact Jill Gifford for more information.

Better Process Control School for Acidified FoodsApril 12 – 13, 2021

acidified foods in jars

Purpose of School

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. Those making the foods that meet the following definition should attend acidified foods course.

According to FDA's 21 CFR 114 the definition of acidified foods means "low-acid foods to which acid(s) or acid food(s) are added; these foods may include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, peppers, salsas, some sauces, and fish, singly or in any combination. They have a water activity (aw) greater than 0.85 and have a finished equilibrium pH of 4.6 or below". Exemptions would include acid foods, repacked acidified foods, fermented foods, carbonated beverages, jams, jellies, preserves, and refrigerated foods.

This one-and-a-half-day school provides the practical application of the principles set forth by these regulations. These FDA regulations also apply to low-acid canned companion animal foods. This school DOES NOT satisfy retort processing requirements. Individuals requiring this certification should attend the Better Process Control School. This school is specifically designed for individuals with little or no food science or food safety background.

The course equips attendees with a scientific understanding of thermal processes and strategies of pathogen control, first and foremost clostridium botulinum. By law, each processor of these types of foods must operate with a trained supervisor on hand at all times.

Intended Audience

Supervisors of shelf stable, acidified low acid food processing operations, and food container closure operations.

Topic Sections

  • FDA Regulations
  • Microbiology of Thermally Processed Foods
  • Principles of Acidified Foods
  • Principles of Thermal Processing
  • Principles of Food Plant Sanitation
  • Food Container Handling
  • Records and Recordkeeping
  • Equipment, Instrumentation, and Operation for Thermal Processing Systems
  • Closures for Glass Containers
  • Flexible and Semirigid Containers


The University of Nebraska Food Processing Center Better Process Control School for Acidified Foods is approved by the FDA and follows the prescribed course of instruction for certification. Each section is followed by an exam. To successfully complete the school attendees must pass each exam, standardized by the Food Processors Institute, with a score of 70% or higher. Upon the successful completion of the school, participants become certified and their names are submitted to the FDA. In addition, each attendee successfully completing the course receives a certificate from the University of Nebraska Food Processing Center.


Dr. Andreia Bianchini
Associate Professor - UNL Department of Food Science and Technology

Dr. Jayne Stratton
Better Process Control School Director - The Food Processing Center
Research Associate Professor - The Food Processing Center
Laboratory Services Manager - The Food Processing Center

Dates & Location

April 12 – 13, 2021

The workshop will be conducted at the Food Innovation Center on the University of Nebraska Innovation Campus.

Attendees are responsible for their own hotel reservations. A limited number of rooms at The Graduate Lincoln Hotel, 141 North 9th Street, 402-475-4011, have been reserved at a discounted price of $104 + tax per night. This rate is for 1-2 people and includes a grab and go breakfast (coffee, pastries, cereal and breakfast sandwiches) in the hotel Poindexter restaurant each morning. This special pricing will be available until April 1 or until the room block is full. To obtain the discounted pricing please reference the “UNL BPS”.

In addition, the hotel has a parking garage ($15 per day) and offers free shuttle service to and from the Lincoln airport. Arrangements can also be made with the hotel for free shuttle rides to and from the campus each day. This hotel is located in the Hay Market area with many restaurants and shops within walking distance.  The services provided by this hotel will allow you to visit Lincoln without needing to rent a car or utilize a taxi.


The fee for this 1 ½  day workshop, which includes a textbook, break refreshments, and lunch on the first day, is $450 per person. Nebraska companies may be eligible for funding assistance through Nebraska Workforce Development. Please visit the following website for additional information.

Registration is closed

Registration Deadline – March 25, 2021.

Space is limited - early registration is encouraged.

All participants must pre-register. Walk-ins cannot be accommodated!

Refunds will not be offered for canceled registrations.

The Food Processing Center also presents this school for companies or agencies at their site. Please contact Jill Gifford at (402) 472-2819 or to discuss this option.

FPC - MEP Logo