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Missouri Enterprise seminars, workshops and training classes are designed to help companies and individuals upgrade their skills, learn new ones, increase productivity, reduce costs, conserve energy and resources, create new products and improve existing ones. If you would like to suggest a topic, please contact your Missouri Enterprise Area Business Manager.

View comprehensive list of Missouri Enterprise’s Training Offerings

Refund Policy for Promotions: Those who fail to use a specific promo code during registration will not be able to recover the discount later. All promo codes MUST be used at the time of registration.

Cancellation Policy: To receive a full refund (less credit card fees), registrants must contact us 10 or more business days prior to the event. Please include the reason for the cancellation. As a non-profit, we strive to do our best to deliver top-notch service to Missouri manufacturers. Please let us know if there is anything else we can do to make working with Missouri Enterprise more successful for your company.

Voyager Pass

Better Process Control School for Food Operations

The Food and Drug Administration's regulations in 21 CFR 108, 113, and 114 became effective May 15, 1979.  These regulations are designed to prevent public health problems in low-acid and acidified low-acid canned foods.  The three-day Better Process Control School provides the practical application of the principles set forth by these regulations.  These FDA regulations also apply to low-acid canned companion animal foods.

According to FDA's 21 CFR114 the definition of acidified foods mean "low-acid foods to which acid(s) or acid food(s) are added; these foods may include, but are not limited to, beans cucumbers, cabbage, artichokes, cauliflower, peppers, salsa, some sauces and fish, singly or in any combination.  They have a water activity (aw) greater than 0.85 and have a finished equilibrium pH of 4.6 or below".  Exemptions would include acid foods, repacked acidified foods, fermented foods, carbonated beverages, jams, jellies, preserves and refrigerated foods.

Topics of the School Include:

  • FDA Regulations
  • Microbiology of Thermally Processed Foods
  • Principles of Acidified Foods
  • Principles of Thermal Processing
  • Principles of Food Plant Sanitation
  • Food Container Handling
  • Records and Recordkeeping
  • Equipment, Instrumentation, and Operation for Thermal Processing Systems
  • Still Steam Retorts
  • Hydrostatic Retorts
  • Continuous Rotary Retorts
  • Batch Agitating Retorts
  • Aseptic Processing and Packaging Sytems
  • Closures for Double Seamed Metal Plastic Containers
  • Closures for Glass Containers
  • Flexible and Semirigid Containers

Intended Audience: Supervisors of thermal food processing operations, acidified food processing operations, and food container closure operations. We are also targeting small food operations who wish to sell their goods at local farmers markets. 

The University of Nebraska Food Processing Center Better Process Control School is approved by the FDA and follows the prescribed course of instruction for certification.  Each section is followed by an exam.  To successfully complete the school attendees pass each exam, standardized by the Food Processors Institute, with a score of 70% or higher.  Upon the successful completion of the school, participants become certified and their names are submitted to the FDA.  In addition, each attendee successfully completing the course receives a certificate from the University of Nebraska Food Processing Center.

If you are only processing “acidified food”, you have the option to only take the lectures pertinent to 21 CFR 108 and 114 during the first portion of the workshop (1.5 days). However,the price for this short version will be the same.  If you chose this short version, your certificate will allow you to process under "acidified foods" only.

Registration deadline is April 23, 2020.  Space is limited - early registration is encouraged.

Refunds will not be offered for cancelled registrations.

Event Properties

Event Date 04-27-2020 12:00 pm
Event End Date 04-29-2020 5:00 pm
Registration Start Date 02-12-2020 8:00 am
Cut off date 04-23-2020 5:00 pm
Individual Price $250.00 (includes course, books, meals and certificate))
Location Adams Pointe Conference Center