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Flyer - BPCS - English version

Nong Lam University offers a Better Process Control School (BPCS) training program for the processed food industry, focusing on low-acid and acidified foods to comply with FDA and USDA regulations. The four-day workshop is designed for food processing personnel and includes examinations, with successful participants receiving a Certificate of Completion. The course will take place from May 8-11, 2017, at Nong Lam University in Ho Chi Minh City, Vietnam.

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Doan Thuc Nguyen Ai
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21 views

Flyer - BPCS - English version

Nong Lam University offers a Better Process Control School (BPCS) training program for the processed food industry, focusing on low-acid and acidified foods to comply with FDA and USDA regulations. The four-day workshop is designed for food processing personnel and includes examinations, with successful participants receiving a Certificate of Completion. The course will take place from May 8-11, 2017, at Nong Lam University in Ho Chi Minh City, Vietnam.

Uploaded by

Doan Thuc Nguyen Ai
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Nong Lam University’s Better Process Control Schools (BPCS)

A training program for the processed food industry

To equip industry practitioners and help food companies meet the U.S. Food Drug Administration
(FDA) regulations, Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh
City, Viet Nam provides a low-acid and acidified foods processing training course for food science
professionals. The course, is a four day workshop, and is approved by the FDA. Nong Lam
University’s BPCS is offered in collaboration with the Grocery Manufacturers Association Science and
Education Foundation (GMA SEF), affiliated with the largest trade association serving the food and
beverage processing industry worldwide. The course is beneficial to personnel in plants that pack and
thermally process low-acid and acidified foods in hermetically sealed containers. Participants who earn
a passing grade on each chapter exam will be awarded a Certificate of Completion that indicates
satisfactory completion of FDA and USDA-FSIS training requirements.

Advancement in abilities & compliance with regulations

The FDA regulations in 21 CFR 108, 113, and 114 became effective May 15, 1979, requiring that each
processor of low-acid or acidified foods operate with a certified supervisor on hand at all times during
processing. These regulations are designed to prevent public health problems in low-acid and acidified
canned foods.

The BPCS course also meets U.S. Department of Agriculture’s (USDA) Food Safety and Inspection
Service (FSIS) regulations 9 CFR 318.300 and 381.300 for thermally processed meat and poultry
products implemented on June 19, 1987.

Who should attend Better Process Control School

The BPCS program is an important and valuable educational opportunity for mid-level managers and
employees of food processing plants that utilize thermal processing. The course is an excellent platform
to improve food safety training for food safety and quality assurance personnel, individuals who work
with canned and flexible packaged food products, academia, and government auditors and inspectors.

Registration and Tuition Information

Tuition (500 USD or 11,000,000 VND) is due in full before the first class meeting. The University
reserves the right to cancel classes due to insufficient enrollments, instructor illness, severe weather, or
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natural disaster. In the event of cancellation, registrants are notified immediately and all fees are
refunded.

Instructional materials (books, lectures, examinations) will be given in the English and Vietnamese.

Contact

Dr Tuyen Kha (for training program)


Vice Dean
Faculty of Food Science and Technology
Nong Lam University, Ho Chi Minh City, Viet Nam
Email: [email protected]
Mobile: (84) 909 367 094

Thanh Le (for registration, due before 30 April, 2017)


Administrative Assistant
Email: [email protected]
Mobile: (84) 909 556 837
Account number: 3141 00000 53597
Bank: BIDV (Bank for Investment and Development of Vietnam,
East Saigon Branch; Ho Chi Minh City, Vietnam

---------------------------------------------------

Nong Lam University’s Better Process Control School


Class Schedule

Class Location: Nong Lam University


Linh Trung ward, Thu Duc District, Ho Chi Minh City, Viet Nam

Lead Instructors: Dr Colin Cheng


International Technology (HK) Ltd., General Manager
Institute for Thermal Processing Specialists

Dr. Akhila Vasan


Scientific Program Manager
GMA Science & Education Foundation

Dr Tuyen Kha
Vice Dean, Faculty of Food Science and Technology
Nong Lam University

Dates and Time: May 8-11, 2017, from 8:00 AM until 5:00 PM

Agenda to follow shortly. Chapters will be covered from the only FDA approved course text. Canned Foods
Manual: Principles of thermal process control, acidification, and container closure evaluation (8th edition).
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May 8th, day 1
8:00: Registration
8:30 – 9:00: Introductions (Nong Lam University, instructor introductions)
9:00 – 10:00: US regulations, FDA
10-1015: Break
10:15 – 11:30: Chapter 2. Microbiology of Thermally Processed Foods
11:30 – 12:00 Minute study time and then exams
12:00 – 12:45: Lunch
12:45 – 2:00 Chapter 3. Principles of Acidified Foods
2:00 – 2:30: Study, exams
2:30 – 3:30: Chapter 4. Principles of Thermal Processing
3:30- 4:00: Study and exam, only 10 questions
4:00 – 5:00 Chapter 9. Still Steam Retorts
5:00 – 5:30: Study test

May 9th: Day 2


8:00 – 930: Practical advice on filing
9:30 – 945: Break
9:45 – 11:00 Chapter 10. Still Retorts Processing with Overpressure
11:00 – 11:30: Study test
11:30 – 12:15: Chapter 11. Hydrostatic Retorts
12:15 – 1:00 Lunch
1:00 – 1:30 Study and test
1:30 – 2:30: Chapter 12. Continuous Rotary Retorts
2:30 – 3:00 Study, test
3:00 – 3:15: Break
3:15 – 4:15: Chapter 13. Batch Agitating Retorts
4:15 – 5:00 Study, test
5:00 – 6:00 Questions, and follow up

May 10th, day 3


8:00 – 9:30: Chapter 5. Principles of Food Plant Sanitation

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9:30 – 10:00: Study, test
10:00 – 10:15: Break
10:15 – 11:30: Chapter 6. Food Container Handling
11:30 – 12:00: Study, test
12:00 – 1:00 Lunch
1:00 – 2:30: Chapter 7. Records and Recordkeeping
2:30 – 3:00: Study, test
3:00 – 4:30: Chapter 8. Equipment, Instrumentation, and Operation for Thermal Process
Systems
4:30 – 5:00 Study, test

May 11th, day 4


8 – 9:30: Chapter 14. Aseptic Processing and Packaging Systems
9:30 -10:00 Study, test
10:00 – 10:15: Break
10:15 – 11:45: Chapter 15, Closures for Double Seamed Metal and Plastic Containers
11:45: 1215: Study, test
12:15 – 1:00 Lunch
1:00 – 2:30: Chapter 16. Closures for Glass Containers
2:30 – 3:00: Study, test
3:00 – 3:15: Break
3:15 – 4:15: Chapter 17. Flexible and Semirigid Containers
4:15 – 4:45: Study, break
4:45 – 5:15: Closing ceremony

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