The course curriculum is based on the guidelines from the Consumer Brands Association in conjunction with the FDA. Â
IEH Academy is a recognized BPCS provider. This two or three day food safety training course is offered by IEH’s processing experts who have extensive experience in aseptic, high acid, and retort operations and teaching.
The Better Process Control School (BPCS) provides training to help assure safety and quality for manufacturers of shelf-stable, acidified, and low-acid foods (including pet foods). This course provides instruction that fulfills FDA regulations 21 CFR 108, 113, 114 and 117 which require that each processor of low-acid or acidified foods operate with a certified supervisor on hand at all times during processing, and USDA/FSIS regulations 9 CFR 431 for thermally processed meat and poultry products.
Group Discount
Save on training when you register as a group! Receive a 10% discount when two or more participants from the same company sign up together. Disclaimer: The discount cannot be combined with other offers or promotions.
Participants are required to attend sessions and complete a standardized exam on each topic. A passing score of 70% or higher is required.
After completing the virtual online course and passing all exams, you will be granted a Better Process Control School Certificate of Completion.
The two-day course includes the following chapters:
The two and half day course includes Acidified Foods chapters, along with the following Aseptic chapters:
Personnel working in facilities that manufacture thermally processed foods, acidified or low-acid foods, including:
The full payment is required upon registration.
If you need to pay by check, please refrain from proceeding with online registration and contact our office at (206) 522-5432 to complete your registration.
Cancellation policy are as follows:
Refunds will only be issued to the credit card used for payment. Cash or check refunds will not be given.
IEH Academy reserves the right to cancel or reschedule any event due to inadequate enrollment or unexpected circumstances. In such cases, registration fees will be refunded, but IEH Academy is not held liable for additional costs, charges, or expenses, including textbook cancellation or change fees imposed by the Consumer Brand Association.
If you are looking for in-person on-site training for Better Process Control School (BPCS) Training, visit our other page https://www.iehacademy.com/better-process-control-school/.
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Mark Deniston has worked with IEH since 2005. He earned his M.S. in Food Engineering from UC Davis and his B.S. from Cal Poly. He has published papers on heat transfer to foods with particles, heat transfer to food products heated in steam/air retorts, and hyperfiltration technology for protein recovery. Deniston also was co-author of a National Food Processors Association (NFPA) book on automated control system validation. Deniston has taught numerous workshops and courses such as the FDA Advanced Low Acid Canned Foods Workshops, NFPA, and IEH Thermal Processing, Aseptic Processing and Process Deviation Workshops, and Better Process Control Schools.
Dr. Peter Ferstl joined IEH as the Vice President of Technical Services in 2023. He earned his Ph.D. in Fluid Mechanics and Food Engineering and an M.S. in Brewing and Beverage Engineering from the Technical University of Munich.
Prior to joining IEH, Dr. Ferstl was employed for over 15 years in various positions in the food industry, including Director of Food Safety and Process Authority with Niagara Bottling, Director of Technology Transfer and Process Authority with Ripple Foods, and Process Engineer at the National Food Laboratory.
Dr. Ferstl consults clients in the areas of food processing and food safety. As a Process Authority, he designs, validates, and files processing equipment for FDA-regulated food categories, including low-acid and acidified foods. Dr. Ferstl also conducts assessments for thermal process deviations and provides support to investigate and troubleshoot spoilage issues. His expertise covers a range of processing methods, including the development of retort, HTST and UHT pasteurization, high pressure, and aseptic processes that adhere to quality and safety requirements.
His consultation services extend to plant inspections for FDA compliance, encompassing processing equipment and critical processing parameters documentation, as well as advising on sanitation and sanitary design. Dr. Ferstl also assists clients in commercializing products by offering risk assessment support and implementing risk mitigation strategies for various food commodities, including low-moisture and retail foods. Additionally, he provides training on FDA regulations, food processing, packaging, and food safety.