12 California Food Producer EDITION 1, 2018 The Better Process Control School (BPCS) was established by the Food and Drug Administration for operat- ing supervisors of commercial food canning operations. The schools are held at colleges and universities throughout the United States. The schools must be approved by the Food and Drug Administration and in California by the California Depart- ment of Public Health, Food and Drug Branch. BPCS is only available at two universities in the state – Chapman University in Orange, Calif. and UC Davis. CLFP recently asked the university personnel in charge of its BPCS to provide additional information about their programs. CHAPMAN UNIVERSITY Anuradha Prakash, Ph.D. Academic Director Chapman University Food Science Program Tell me about your BPCS and any other related schools/ classes you offer to the food processing industry. Chapman University’s BPCS provides training related to safety, processing and packaging of low acid and acidified foods. The acidified foods course is a two and one-half-day workshop, and the low-acid food course is a four-day workshop. We do not offer any other short course on an annual basis. What are the objectives of BPCS? Essentially to improve the safety of thermally processed food by training people working with heat processed products. Understanding the principles of thermal pro- cessing will reduce operator error and minimize outbreaks related to improperly heat processed products. Under the Good Manufacturing Practice regulations for thermally- processed foods, each processor must have on staff a supervisor who has successfully completed a course in the principles of thermal processing and container closure evaluation. Chapman University is approved to provide such training under the auspices of the Grocery Manufacturers Association and recognized by the U.S. Food and Drug Administration (USFDA) and the U.S. Department of Agricul- ture – Food Safety and Inspection Service (USDA-FSIS). Who should attend BPCS? Processors of low-acid foods and acidified foods. Participants span the range of manufacturing; from managers and supervisors to those working on the floors of processing companies. What are the training topics? Training topics include Microbiology of Thermally Processed Better Process