The
University of Tennessee
Better
Process Control School
September
28-October 1, 2004
Holiday
Inn Select Cedar Bluff
Knoxville,
Tennessee
SPONSORED
BY:
THE
UNIVERSITY OF TENNESSEE INSTITUTE OF AGRICULTURE
DEPARTMENT
OF FOOD SCIENCE & TECHNOLOGY
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The
Better Process Control School offers instruction which fulfills the FDA and
USDA Good Manufacturing Practice (GMP) requirements to certify supervisors of
retort operations, acidification and container closure evaluation operations
during the canning of low acid and acidified foods. Companies which
manufacture low acid and acidified foods must operate with a certified
supervisor on the premises when processing as specified in 21CFR Part
108.25(f) and 108.35(g) (FDA) or 9CFR 318.200 and 281.300 (USDA).
FDA and USDA require
approved BPC schools to follow certain guidelines.
To assure the safety of canned foods, the schools must cover the
critical factors supervisors must know when processing low acid and acidified
foods. Participants seeking
certification are required to attend a BPC school and pass examinations on
these topics:
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Microbiology of Thermally Processed Foods
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Food Container Handling
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Records for Product Protection
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Food Plant Sanitation
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Principles of Thermal Processing
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Process Room Instrumentation, Equipment and Operation
Participants
seeking certification in specific processing systems must attend that session
and are required to pass the respective examination.
Process systems offered for certification include:
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Acidified Processing
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Still Retorts - Steam
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Still Retorts - Overpressure
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Hydrostatic Retorts
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Agitating Retorts - Continuous
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Agitating Retorts - Discontinuous
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Aseptic Processing
Participants
seeking certification for a specific container closure system must attend that
session and pass the respective examination. Closure
sessions offered for certification include:
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Glass containers
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Metal containers
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Semirigid and flexible containers
Examination
questions are prepared by the National Food Processors Association/Food
Processors Institute with the approval of FDA and USDA.
Each examination consists of 10-40 questions requiring a minimum score
of 70 to pass. Participants seeking
certification for all systems will need to allow 4 days to complete the
course. Participants are encouraged to attend all sessions regardless of their
intention to take the qualifying exam. Those
not seeking qualification in a specific system area are not required to take
that exam.
Cost
of the instruction manual, Canned Foods -Principles and Thermal
Process Control, Acidification and Container Closure Evaluation (6th
ed., 1995), is included in the registration fee. Within 30 days following
successful completion of the course, the participant=s
name, company affiliation, and a list of course sections certified will be
reported to FDA and USDA along with verification to the employer.
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Day
1 |
Tuesday,
September 28, 2004 |
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7:30
am |
Registration |
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8:00 |
Introduction
Announcements |
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8:30 |
FDA
representative |
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9:00 |
FDA/USDA
Regulations |
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9:30 |
Microbiology
of Canned Foods |
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12:00
pm |
LUNCH |
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1:30 |
Acidified
Foods |
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3:15 |
Food
Container Handling |
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5:00 |
End
day 1 |
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Day 2 |
Wednesday, September 29, 2004 |
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8:00 am |
Food Plant
Sanitation |
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9:30 |
Records for Product
Protection |
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11:00 |
Principles of
Thermal Processing |
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12:15 pm |
LUNCH |
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1:30 |
Process Room
Instrumentation |
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3:15 |
Still Retorts -Steam |
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5:00 |
End day 2 |
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Day 3 |
Thursday, September 30, 2004 |
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8:00 am |
Still Retorts -
Overpressure |
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9:30 |
Hydrostatic Retorts |
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11:00 |
Agitating Retorts -
Continuous |
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12:15 pm |
LUNCH |
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1:30 |
Agitating Retorts -
Continuous (cont=d.) |
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2:30 |
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3:45 |
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5:15 |
End day 3 |
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Day 4 |
Friday, October 1, 2004 |
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8:00 am |
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9:30 |
Container Closure
Evaluation |
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10:00 |
Closures for Metal
Containers |
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12:00 pm |
LUNCH (on your own) |
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1:30 |
Closures for Glass
Containers |
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| 3:15 | Closures for Semirigid and Flexible Containers | |
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4:30 |
Wrap-up |
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The $500 (subject to change) registration fee includes instruction materials, supplies, three lunches, morning and afternoon refreshment breaks, tuition and certificates earned.
Lodging, breakfast and evening meals are not included.
Enrollment
Pre-registration
is mandatory. To enroll, mail the enclosed registration form and a check or
money order payable to The University of Tennessee and mail to Better Process
Control School, j
Dr. William C. Morris, Coordinator, Department of Food Science and Technology,
The University of Tennessee, 2509 River Drive, Knoxville, TN 37996-4539. (PH:
865/974-7334, FAX 865/974-7332; e-mail: wcmorris@utk.edu).
The University reserves the right to limit enrollment; however, no
school will be offered to fewer than 25 participants.
If
a participant must cancel, please notify the Coordinator by telephone or mail
by 5:00 pm on September 15, 2002. No refunds will be made for cancellations
after September 15. If the BPC School is canceled for any reason, all
registration fees will be completely refunded.
Substitution of an individual in a prepaid enrollment slot may be made
at any time prior to the start of the course provided the course coordinator
has been notified.
Participants are responsible for arranging their own lodging:
We have reserved a block of rooms at the Holiday Inn Select Cedar Bluff, 304 N. Cedar Bluff Road (exit 378 on I-40/75) PH: 865-693-1011.
For a list of surrounding motels please email W.C. Morris (wcmorris@utk.edu) or P.M. Davidson (pmdavidson@utk.edu)
Faculty
Dr.
P. Michael Davidson mailto:pmdavidson@utk.edu
Food
Microbiologist
University
of Tennessee
Dr.
William C. Morris
mailto:wcmorris@utk.edu
Fruit
and Vegetable Specialist
University
of Tennessee
Dr.
John R. Mount mailto:jmount@utk.edu
Food Processing and Safety Engineering
University
of Tennessee
The
University of Tennessee Agricultural Extension Service offers its programs to
all eligible persons regardless of race, color, national origin, sex, age or
disability and is an Equal Opportunity Employer.