Better Process Control School
Course audience
Operating supervisors of thermal processing systems, food plant personnel who work with low-acid or acidified canned foods, quality assurance supervisors, research and development personnel, auditors and inspectors and professionals from government or academia involved in canned food processing.
Course targets
- Establish Critical Control Points (CCPs) in the thermal processing and packaging of low-acid foods in hermetically sealed containers.
- Highlight the importance of a well-organized program and processes to ensure effective control of CCPs.
- Emphasize the importance of “NO DEVIATIONS” from prescribed CCPs.
- Stress the need for proper documentation as a control mechanism and for recording operational procedures.
