Better Process Control School

Better Process Control School

carrot processing

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. The three-day 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 companion animal foods.

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.

The course equips professionals 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 thermal food processing operations, acidified food processing operations, and food container closure operations.

Topic Sections

  • FDA Regulations
  • Microbiology of Thermally Processed Foods
  • Sanitation for Retorts & Atmospheric Cookers
  • Cleaning of Continuous Systems
  • Double Seamed Metal & Plastic Containers
  • Closures for Glass & Twist-Off Plastic Containers
  • Flexible & Semirigid Containers
  • Introduction to Thermal Processing
  • Retort Equipment & Operation
  • Batch Saturated Steam Retorts: Still & Agitating
  • Continuous Rotary Retorts
  • Retorts with Overpressure: Still & Agitating
  • Hydrostatic Retorts
  • Aseptic Processing & Packaging Systems
  • Mild Thermal Processes


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. Each section if 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. Jayne Stratton
Better Process Control School Director - The Food Processing Center
Research Professor - The Food Processing Center
Microbiology Laboratory Services Manager - The Food Processing Center

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

Russell Parde
General Pilot Plant Manager - The Food Processing Center

Dates & Location

October 1 – 3, 2024

Attendees are responsible for making and paying for their own hotel reservations.

The Nebraska Innovation Campus features the Scarlet Hotel, which is located less than 1 block from the Food Innovation Center.  The hotel features several restaurant options and a coffee shop along with many other amenities.

Scarlet Hotel
2101 Transformation Drive
Lincoln, NE  68508

A limited number of rooms have been reserved at a discounted price of $139+ tax per night. This rate is for 1-2 people per room.  This special pricing will be available until August 30, 2024 or until the room block is full. To obtain the discounted pricing please reference the “University of Nebraska Better Process Control School Workshop”.
In addition, the Scarlet Hotel offers free shuttle service to and from the Lincoln airport. Attendees can also make arrangements with the hotel for free shuttle service to and from the Lincoln Haymarket area each evening for dining and shopping.  The location and services provided by this hotel will allow you to visit Lincoln without needing to rent a car or utilize a taxi.
Book Your Group/Corporate Rate | Marriott International


The fee for this 2 1/2 day workshop, which includes book and break refreshments, is $750 per person.

Participants will be allowed time each day to purchase lunch at their own expense at a nearby restaurant.

Nebraska companies may be eligible for funding assistance through Nebraska Workforce Development. Please visit the following website for additional information:

Click the button to register.  For questions or to register by phone please contact Julie Reiling at 402-472-2529 or


Registration Deadline - September 10, 2024.

Space is limited - early registration is encouraged.

Refunds will not be offered for canceled registrations.

On-Site Presentations

The Food Processing Center also presents this school for companies or agencies at their site. Please contact Julie Reiling at 402-472-2529 or to discuss this option.

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