BPCS: Aseptic Only

Low-acid or acidified foods present special challenges to food industry professionals. If not properly packaged and processed, these food items can become contaminated with Clostridium botulinum and other pathogens, resulting in serious illness for consumers. If you are responsible for processing low-acid foods (with a pH greater than 4.6 and water activity greater than 0.85) or acidified foods (low-acid foods to which acid is added to reduce the pH to 4.6 or below), you need to know how to avoid these potentially deadly situations.

In just two days, we'll give you all the information you need at our winter Better Process Control School (BPCS). Take advantage of our conveniently scheduled short course to examine your company's current procedures and improve your food safety practices for the new year! This workshop satisfies the requirements specified in both FDA and USDA regulations for aseptic processors of low-acid and acidified foods.

Our experienced team of instructors from Rutgers University and experts from the food industry will share their successful strategies for processing and packaging safe foods. After completing this course and passing the practical follow-up exams, you will be granted a certificate of training from Rutgers University and become registered with the Food and Drug Administration.

Don't leave food safety to chance--prepare now to ensure that you are providing your customers with the best and safest product possible.

More info at http://www.cpe.rutgers.edu/courses/current/lf0702ca.html