Better Process Control School

The Federal Food & Drug Administration published in the Federal Register, March 16, 1979, Vol. 44, No. 53, a regulation titled, ACIDIFIED FOODS AND LOW—ACID FOODS IN HERMETICALLY SEALED CONTAINERS—MANUFACTURE & PROCESSING.  Parts 113.10 and 114.10, Personnel state:

“All operators of retorts, processing systems, and aseptic processing and packaging systems, and container closure inspectors shall be under operating supervision of a person who has attended a school approved by the Commissioner for giving instruction in retort operations, processing systems operations, aseptic processing and packaging systems operations, and container closure inspections, and has been identified by that school as having satisfactorily completed the prescribed course of instruction.”

The U.S. Food and Drug Administration has selected Michigan State University as one of the authorized schools to present the Better Process Control School. Students who successfully complete this course will meet FDA certification requirements.

Dates, Times and Location:

In person March 3-6, 2025. Breakfast will be available each day at 7:30 a.m., and the course will begin at 8 a.m. The course will end by approximately 2:30 p.m. each day, although some participants may finish earlier on some days depending on the agenda and their selected certificate tracks. After the in-person lectures end each day, participants will need to complete the online exams on their own.

The course will take place in Erickson Hall, 620 Farm Ln, East Lansing, MI 48824. The group will visit the MSU Food Processing and Innovation Center as part of the course. Additional details will be provided one week prior to the event.

A room block is available March 2-5, 2025, at the Best Western Hotel & Suites Okemos, 2209 University Park Dr., Okemos, MI 48864. The discounted group rate is $99 per night before taxes. The room block is available until February 9th, after which participants may still receive the group rate but will need to call the hotel directly to inquire about room availability. Booking information will be provided upon registration confirmation.

Tracks and Fees:

Acidified Certification: $550

Aseptic Certification: $550

Retort Certification: $650

You may select one, two or all three tracks. Two or more tracks is $700 total. Individual pricing is above.

If you are producing pickled products or tomato-based sauces with pH <= 4.6, choose “Acidified Certification.”  If you are producing vegetables or non-tomato-based soups or sauces cooked in a pressurized vessel at high temperature, choose “Retort Certification.” If you are producing aseptic products, choose “Aseptic Certification.”

Registration fees include course tuition, breakfast and lunch on each attended course day. All registrations must immediately follow with payment. Registration DOES NOT include the required course text book - Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation (9th Edition). After registering, you will receive an email confirmation with information about purchasing the required textbook. The textbook costs $125, not including shipping. Exams are open book.

You may withdraw from this course with a full refund less a $100 processing fee provided we are notified of the cancellation by Feb. 16. Cancellation requests on or after February 17 will not be refunded. If you are unable to attend, a substitute from the original registrant’s institution or company may attend. 

Subjects:

Lectures will be provided daily from 8 a.m. - 2:30 p.m. After each day, the related exams must be completed online individually. The exams are standardized by the Consumer Brands Association with approval of the FDA. A minimum score of 70% for each completed exam is required to pass.

All participants must complete chapters 1, 2 and 8. All participants must complete at least one chapter from chapters 5, 6, and 7. Other required chapters depend on your certification.

Acidified certification requires participants to additionally complete chapter 15, and choose to complete either chapter 3 or 4 (chapter 3 is recommended if unsure).

Aseptic certification requires participants to additionally complete chapters 4 and 14.

Retort certification requires participants to additionally complete chapters 3 and 9, and choose to complete at least one of chapters 10, 11, 12, and 13.

Participants may select to complete any chapters not required by their certification. Additional chapters beyond certification track requirements are optional.

See additional information about the specific tracks by downloading the graphic below.

Agenda: (subject to change)

Monday, March 3

• Chapters 1, 2, and 8 (required for all)
• Chapter 15 (required for acidified)
• Chapter 3 (required for acidified and retort)

Tuesday, March 4

• Chapter 6 (recommended for anyone using jars)
• Chapter 9 (required for retort)
• Chapter 10 (recommended for retort using steam)

Wednesday, March 5

• Chapter 12 (recommended for retort using overpressure)
• Chapter 4 (required for aseptic)
• Chapter 14 (required for aseptic)
• Chapter 7 (recommended for anyone using flexible and semirigid containers)

• Chapter 5 (recommended for anyone using double seamed containers) 
• Chapter 11 (optional for retort)
• Chapter 13 (optional for retort)

Certificate:

Successful completion of the course requires attending the course and passing all necessary tests with a score of 70% or greater. After satisfactory completion of the course, you will be awarded a certificate for the track you registered for and complete. The electronic certificate of completion will list the subjects passed with a score of 70% or greater and will be distributed via email after successful completion of the program.

MSU reserves the right to cancel or reschedule the course due to insufficient enrollment or other unforeseen circumstances. If the course is cancelled or postponed, the University will refund registration fees.