California League of Food Producers 13 Foods, Food Plant Sanitation, Food Container Handling, Records for Product Protection, Principles of Thermal Processing, Process Room Instrumentation and Operation, Thermal Processing Systems (Retorts), Acidified Foods, Aseptic Processing, and Container Closure Evaluation. What is the training format? Each interactive lecture session is followed by a multiple choice exam. The course takes place on our beautiful Southern California campus every March and August and is taught by Food Science faculty as well as industry profes- sionals. There is also an option for on-site instruction. Is there an online option? Not at this time. Do participants receive a certificate? Participants who earn a passing grade on each chapter exam will be awarded a Certificate of Completion that indicates satisfactory completion of FDA and USDA-FSIS training requirements. In addition, this program qualifies for Certified Food Scientist (CFS) renewal contact hours (CH). CFS Certificants may claim a maximum of 25.5 CH for the 4-Day Low Acid Workshop, or 20 CH for the 2½ Day Acidified Foods Workshop for their participation in this program.  For more information, please visit ift.org/ certification or email ifscc@ift.org. Chapman University is also a NEHA Registered Provider and participants in these courses can earn up to 25.5 CE contact hours. Who should food processors contact to learn more about BPCS classes? Interested food processors should visit our website at www.chapman.edu/bpcs. Also, they can contact Robyne Kelly at rokelly@chapman.edu. Is there any other information you would like to provide about BPCS? Tuition for the four-day workshop is $850 and $650 for the two and one half day workshop, which includes lunch, snacks and all course materials. UC DAVIS Linda J. Harris, Ph.D. CE Specialist-Food Safety Microbiology Department of Food Science and Technology University of California, Davis   Tell me about your BPCS and any other related schools/ classes you offer to the food processing industry. UC Davis offers an annual BPCS every February. We also offer an acidified foods manufacturing school in September. The acidified foods school is a two-part course that includes an online portion and a one-day in-person component. What are the objectives of BPCS? The BPCS was established for operating supervisors of commercial food canning operations. The BPCS satisfies the training requirements for the low acid canned foods regulation (21 CFR 113) and the acidified low acid canned Control Schools