The “BETTER PROCESS CONTROL SCHOOL”- workshop FDA recognized based on the Consumer Brands Association (GMA-U.S Grocery Manufacturers Association) textbook, Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation (8th edition) the retort supervisor and process control school fulfils FDA (U.S. Food and Drug Administration) and USDA (U.S. DEPARTMENT OF AGRICULTURE) training requirements for acidification, thermal processing and container closure evaluation operations during the canning of low-acid or acidified foods: FDA-21 CFR Part 108.35 |FDA-21 CFR Part 113.10 | FDA 21 CFR Part 108.25 | FDA 21 CFR Part 114.10).
Attendees will also gain an overview and insight into the responsibilities and requirements for food manufacturers processing cans, bottles, pouches and semi rigid containers for commercial sale.
FOOD SAFETY INTERNATIONAL NETWORK (FSIN) more than 20 years of experience in coordinate the BPCS´s teaching program with universities and research centers in the United States, Asia, Europe, Latin America and Asia Pacific. FSIN in conjunction with Felix Barron & Associates LLC (South Caroline, USA) provide this top instruction program face to face by knowledgeable instructor Dr. Felix Barron, Ph.D. certified by FDA .
Who Should Attend
The course is an excellent platform to improve thermal processing knowledge for food safety and quality assurance personnel, individuals who work with rigid and flexible packaged food products, academics, auditors and inspectors in food processing.