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BPCSBetter Process Control SchoolOctober 14-15, (Wed-Thu) 2009 Utah House. 920 South 50 West. Kaysville, UT 84037. Utah House Phone: 801-544-3089. To register call Dr. Nummer at 435-797-2116 or 435-213-6154. To receive a textbook you must call before Oct 12, 2009 at noon. You may still attend the course, but you will not receive a textbook. Purpose of School: Each processor of low-acid or acidified foods is required to operate with a certified supervisor on hand at all times during processing. This course includes instruction on acidified foods only. It will qualify commercial operators of plants producing acidified foods (fresh packed pickles, acidified peppers, pickled eggs, salsa, etc.) to meet FDA, USDA, and UDAF requirements under Good Manufacturing Practices for acidified foods (21 CFR Part 114).
Certification: Utah State University is approved by the FDA and follows the prescribed course of instruction for certification. Examinations will be given for each section and are standardized by the Food Processors Institute with the approval of the FDA who specifies 70% as a passing score. Those passing the examinations given during the school will be certified as supervisors under 21 CFR, Sections 108.25 (f) (Acidified Foods) and 114.10 (Acidified Foods).
Instructor: Dr. Brian Nummer; Extension Food Safety Specialist.
Fee: $ 299.00 includes the textbook, certificate, breaks, and lunch. Lodging: Registrants are required to make their own lodging arrangements. The most choices are in Layton, UT. Workshop Schedule:
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