Better Process Control School – for Dairy Processors

Chapman University, Food Science Department, Orange, California

This course applies to processors of low-acid, retorted foods [foods with finished equilibrium pH value > 4.6 and a water activity greater than 0.85 (21CFR, Part 113)], and includes low-acid, non-refrigerated/frozen foods processed in retorts and packaged in metal or plastic cans, glass jars, and flexible pouches. Participants who earn a passing grade on required chapter tests are awarded a Certificate of Completion that indicates satisfactory completion of FDA and USDA-FSIS training requirements. This program qualifies for Certified Food Scientist (CFS) renewal contact hours (CH).

More information and registration is available here: https://www.chapman.edu/scst/graduate/ms-food-science/better-process-control-school.aspx