Complete Better Process Control School Certification

Acidified Foods, Retort Processing, and Aseptic Processing

This comprehensive certification includes the full Better Process Control School curriculum covering acidified foods, low-acid canned foods, and aseptic processing systems. It is intended for professionals seeking a complete understanding of the technologies, regulations, and food safety principles associated with shelf-stable food manufacturing. This certificate includes all Better Process Control School modules required for Acidified Foods, Retort Processing, and Aseptic Processing training.

Participants will study food microbiology, sanitation, packaging systems, thermal processing, retort operations, aseptic processing and packaging systems, and mild thermal processes. The program provides a broad foundation applicable to a wide range of food manufacturing environments.

Through online lessons, videos, and assessments, participants will gain the knowledge necessary to support food safety, regulatory compliance, and process control across multiple shelf-stable food processing technologies. The FDA approved text,Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation, is included with your registration - a $125 value included in your course price.

Regulations addressed in this training include FDA requirements for acidified foods under 21 CFR Part 114 and the related emergency permit control, establishment registration, and process filing requirements under 21 CFR 108.25. For low-acid canned foods, retort processing, and aseptic processing of shelf-stable products, the applicable FDA requirements include 21 CFR Part 113 and the related registration and process filing requirements under 21 CFR 108.35. The primary USDA-FSIS regulation for thermally processed, commercially sterile meat and poultry products is 9 CFR Part 431. Depending on the product and process, related USDA-FSIS requirements may also include 9 CFR Parts 317 and 381 for labeling, 9 CFR Part 416 for sanitation, 9 CFR Part 417 for HACCP, 9 CFR Part 424 for ingredients and standards, and 9 CFR Part 430 for ready-to-eat product controls. These regulations emphasize proper product classification, control of finished equilibrium pH when applicable, use of a scheduled process established by a qualified process authority, documentation, container closure integrity, sanitation, lot coding, deviation handling, recall procedures, process verification, and recordkeeping.

By the end of the certificate, students will:

• Understand the scientific principles behind acidified, retort, and aseptic food processing.
• Recognize FDA and USDA requirements governing shelf-stable food production.
• Explain the role of microbiology, thermal processing, and packaging in food safety.
• Identify critical factors that affect process control and product integrity.
• Support the safe, compliant, and efficient manufacture of shelf-stable food products.

Prior Learning

This professional skills training course is beginner-friendly, with no prior expertise required. However, to ensure success, students should:

• Be comfortable reading and understanding English, as all materials are provided in English.
• Have basic computer skills, including navigating the internet, downloading/uploading files, installing software, and using applications like Microsoft Word.
• A basic understanding of math principles such as addition, subtraction, multiplication, division, and fractions is recommended.

These foundational skills will help you engage fully with our primarily online courses.