COLUMBIA, Mo. – University of Missouri Extension is offering an in-person Better Process Control School (BPCS) for food processors Aug. 1-3.

The 2.5-day training will be at the Eckles Event Center on the MU campus in Columbia.

The Better Process Control School, established by the U.S. Food and Drug Administration in the 1970s, is mandatory for food processors engaged in production of acidified and low-acid canned foods. The Missouri State Acidified Food Regulations require production processes be reviewed by a processing authority such as the University of Missouri and for staff/personnel to attend BPCS training.

Lakshmikatha “Kantha” Channaiah, MU assistant professor and state extension food processing and safety specialist, recommends the course for owners, production and line supervisors, quality assurance managers and operators who work with shelf-stable, heat-processed low-acid and acidified food products regulated by the FDA. The course also meets training requirements of USDA regulations for thermally processed meat and poultry products.

Channaiah will conduct the training with Mizzou associate professor of food science Andrew Clarke and Barbara Ingham, University of Wisconsin professor of food science and extension food safety specialist.

Exams on course topics immediately follow the lecture. A minimum score of 70% for each exam is needed to pass. Participants who successfully complete the school will receive a certificate and their names will be submitted to the FDA.

With financial support from the Missouri Agricultural and Small Business Development Authority, the school will be free to the first 25 Missouri participants.

Register at https://mizzou.us/BPCS.