Chapman University in Orange, CA, will hold Better Process Control Schools in August, including a Four- Day Low Acid Foods course, August 13-17, and a  2 ½ Day Acidified Foods course, August 13-15.

 

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 and the U.S. Department of Agriculture - Food Safety and Inspection Service. The Better Process Control School offers a four-day course for processors of low-acid foods and a 2 1/2-day course for processors of acidified foods.

 

Custom designed schools can be offered on-site at your company location.

For more information please visit www.chapman.edu/bpcs or contact Robyne Kelly at rokelly@chapman.edu, (714)289-2040