Login to myLSU Baton Rouge, Louisiana |

Better Process Control School

Better Process Control School: Next training in January 2019

The four-day school is sponsored by the LSU AgCenter and the LSU School of Nutrition and Food Sciences in cooperation with GMA SEF and the U.S. Food and Drug Administration. The next BPCS is scheduled for January 2018 in J. Norman Efferson Hall, on the LSU Campus.


The Better Process Control Schools (BPCS) certify supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. According to the FDA/USDA guidelines, each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing.

To assist food industries in complying with the FDA/USDA regulations, a four-day Better Process Control School for supervisors of food canning plants is offered by the School of Nutrition and Food Sciences at Louisiana State University in conjunction with the FDA and the Grocery Manufacturers Association Science & Education Foundation (GMA SEF).


Instruction is given by members of the LSU AgCenter School of Nutrition and Food Sciences and by experts appointed by the FDA and GMA SEF.

Experience with nationally conducted Better Process Control Schools has shown that students benefit when the examination is given immediately following the lecture and group discussion for each subject covered in the course. Examinations will be graded as quickly as possible so that instructors are aware of the individual participant’s understanding of the subject matter presented.

Opportunities will be provided by the staff during the four-day seminar for specific questions and/or clarifications, which may occur individually or collectively.


Satisfactory completion of the course ensures that the participant is acquainted with:

  • Those critical points in the thermal processing of low-acid foods in hermetically-sealed containers where errors can be costly.
  • The need for control programs which will detect deviations from safe operating procedures.
  • The processing irregularities which must be dealt with using investigative and evaluative procedures which are adequate to prevent unsafe foods from entering the distribution channels.

Contact Information

Registration Questions
Celika Murphy
Phone: 225-578-5207
Email: cmurphy@agcenter.lsu.edu

revised: 18-Sep-2018 7:47