Foods processing certification course set

WEST LAFAYETTE, Ind.  — Line supervisors, product developers, food technologists and other employees involved in the thermal processing of foods can complete certification courses during a four-day program at Purdue University. 

The courses, which will be held May 8-11, 2017, at Purdue’s Better Process Better Control School, are specifically designed for line supervisors who must meet training requirements under FDA and USDA regulations. All companies involved in low-acid and acidified food processing are required to have a certified supervisor on hand at all times during processing. 

During the four days of training, participants will attend lectures on the following subjects: 

• Food Microbiology of Canning
• Food Container Handling
• Food Plant Sanitation
• Records for Production Protection
• Principles of Thermal Processing
• Process Room Instrumentation, Equipment, and Operation
• Closures for Containers (Glass and Metal) 

Examinations will be given immediately following lectures and group discussions. Also, grading will be expedited so that participants are aware of their progress and ability to qualify for their certification by the end of the three-day session. 

The fee is $750 per person and includes the textbook, The Food Processing Institute, Canned Foods Principles of Thermal Process Control, Acidification and Container Closure Evaluation, and certification tests. It also includes morning and afternoon refreshments. 

To register online, go to www.conf.purdue.edu/BPCS. You also can mail a check payable to Purdue University to PEC Business Services Stewart Center, Room 110, 128 Memorial Mall West Lafayette, IN 47907-2034. 

The course is sponsored by the Department of Food Science and Cooperative Extension, Purdue University in cooperation with the Grocery Manufacturers Association and the U.S. Food and Drug Administration. 

Contact Rhonda Taylor at taylorrm@purdue.edu or (765) 494-6702 for more information about program content.

Contact Amanda Shields at alschrei@purdue.edu or (765) 494-0270 for more information about registration. 

Writer: Shari Finnell, sfinnell@purdue.edu, (765) 494-2722.

Agricultural Communications: (765) 494-8415;
Shari Finnell, Manager/Media Relations and Public Information, sfinnell@purdue.edu  
Agriculture News Page