Better Process Control School

canned green beans

July 8-11, 2013

Under the direction of the Department of Food Science, LSU AgCenter

Under the final Good Manufacturing Practices (GMP) regulations for thermally processed, low-acid foods and can closure, processing departments of food industries must operate under the supervision of a person who has successfully completed a course in the principles of thermal processing and container closure evaluation taught by an FDA-approved institution.

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 Department of Food Science in the Louisiana State University AgCenter in conjunction with the FDA and Grocery Manufacturers Association Science & Education Foundation (GMA SEF).

Instruction is given by members of the LSU AgCenter Department of Food Science and by experts appointed by the FDA and GMA SEF, all of whom have wide experience in thermal processing, container handling, federal regulations for manufacturing and processing foods, food plant sanitation and food microbiology. An exam is given for each topic.

Successful participants are awarded a certificate of completion and are
registered with the FDA as qualified food-canning supervisors.

Subjects to be Covered

  • Federal Regulations for Thermally Processed Low-Acid Foods Packaged In Hermetically Sealed Containers
  • Microbiology
  • Food Container Handling
  • Food Plant Chlorination
  • Records for Product Protection
  • Principles of Thermal Processing
  • Thermal Processing Systems
  • Processing Room Instruction
  • Operation of Still Retorts for Metal Containers
  • Operation of Still Retorts for Glass Containers
  • Acidified Foods
  • Continuous Agitating Cookers
  • Continuous Rotary Cookers
  • Hydrostatic Retorts
  • Discontinuous Agitating Cookers
  • Aseptic Canning
  • Container Closure Evaluation
  • Closures for Metal Containers
  • Closures for Glass Containers

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.


All class meetings will be held on the LSU campus in 214 Efferson Hall. A continental breakfast, refreshments and lunch will be provided daily (included in registration fee).

Monday, July 8, 2013

  • 7:30 a.m. – Registration, LSU AgCenter Distance Learning Center, 102 Knapp Hall
  • 8:00 a.m. – 4:00 p.m.
    Acidified Foods Food Container Handling
    Food Plant Sanitation
    Records for Production Protection

Tuesday, July 9, 2013

  • 8:00 a.m.-4:00 p.m.
    Principles of Thermal Processing
    Process Room Instrumentation
    Still Retorts: Steam
    Still Retorts: Overpressure
    Hydrostatic Retorts

Wednesday, July 10, 2013

  • 8:00 a.m.-4:30 p.m.
    Agitating Retorts: Continuous
    Agitating Retorts: Discontinuous
    Aseptic Processing
    Closures for Metal Containers

Thursday, July 11, 2013

  • 8:00 a.m.-12:00 p.m.
    Closures for Glass Containers
    Closures for Semi-Rigid and
    Flexible Containers
    Closing Remarks
    Awarding of Certificates

For More Information Contact:

Ashley Bond Gutierrez
Research Associate
Department of Food Science
Louisiana State University AgCenter
Phone: 225-578-6304 Fax: 225-578-5300
Email Ashley

7/21/2006 1:43:30 AM
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