Better Process Control School

    The GMP regulations in the 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.  According to these regulations processors of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing.

    The Better Process Control School certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid canned foods. This school is designed to satisfy certification needs for new personnel and others who may have missed our previous schools, as well as to provide an update for those who were certified previously.

    The University of Arkansas offers the Better Process Control School once each year during the first full week in November (November 3-6, 2009).   To date more than 2000 persons have been certified at the University of Arkansas school.

    For information on the specific dates of the next course,
contact the Institute of Food Science and Engineering.