Better Process Control School (BPCS) Training: Acidified and Low-Acid Food

Manufacturers of thermally processed, shelf-stable foods, including acidified and low-acid foods, must meet FDA and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) regulations that require a certified supervisor at all times during the manufacturer of acidified and low acid foods.

In this Better Process Control School (BPCS) you will learn how to apply the principles of thermal processing to control the main hazards in Acidified Foods (AF) and Low-Acid Can Foods (LACF), the Critical Factors involved in the manufacture of wholesome AF and LACF, the federal enforcement of these regulations, and will become a certified supervisor.

The instruction material for this BPCS is the textbook Canned Foods: Principles of Thermal Process Control, Acidification, and Container Closure Evaluation (9th Edition). A Certificate of Completion will be provided to all participants who successfully pass the required online exams covering the material for each certification.

This EAS training is offered in three distinct certificates:

• Acidified Foods (AF) Certificate: Participants need to complete six (6) chapters. Four (4) chapters are required and the other two (2) are optional and selected by the participant from a list of optional chapters.
• Low-Acid Canned Foods (LACF) Retort Certificate: Participants need to complete seven (7) chapters. Five (5) chapters are required and the other two (2) are optional and selected by the participant from a list of optional chapters.
• Low-Acid Canned Foods (LACF) Aseptic Certificate: Participants need to complete six (6) chapters. Five (5) chapters are required and one (1) is optional and selected by the participant from a list of optional chapters.

These trainings will be delivered remotely, in live presentations via Zoom. Participants must be present for the entire duration of the training and must use a computer or mobile device with microphone and video camera and be able to use Google Docs.

Who Should Attend?

• Manufacturers of acidified foods
• Manufacturers of low-acid foods, (including pet foods)
• Facility Supervisors
• Those working in development of new formulations
• Regulatory Compliance Departments
• Quality Assurance Departments
• Those in charge of retort operations.

Included Materials

BPCS textbook Canned Foods: Principles of Thermal Process Control, Acidification, and Container Closure Evaluation (9th Edition)

About the Instructor

Omar Oyarzabal, Ph.D.

Senior Consultant for Food Services

Senior Consultant for Food Services, Omar Oyarzabal, Ph.D. works directly with EAS’ Senior Director for Food Consulting Services to assure client satisfaction and project management. He develops food safety protocols per FSMA and HACCP regulations and facilitate client training programs while collaborating with EAS consultants and clients to provide excellence in service. Prior to consulting, Dr. Oyarzabal was an Associate Professor with the University of Vermont Extension. He was also the HACCP Coordinator for the State of Vermont USDA and Editor in Chief, Microbial Risk Analysis for Elsevier.

Dr. Oyarzabal holds many food safety certificates through the Association of Food and Drug Officials (AFDO) including Processing Authority, Seafood HACCP Lead Instructor, Sanitation Control Procedures (fish, fish products), Foreign Supplier Verification Program Lead Instructor, Sprout Safety Alliance Lead Instructor. He is also a Acidified Products Lead Instructor through the Better Process Control School. He is widely published in peer reviewed journals including International Journal of Molecular Science and industry publications such as Food Safety News, Food Safety Tech and Food Online. Dr. Oyarzabal’s Ph.D. is in Microbiology/Poultry Science Ph.D. from Auburn University.