Better Process Control School

Earning your Better Process Control Certificate for FDA & USDA compliance has never been easier! Intertek Alchemy has partnered with the Consumer Brands Association to provide busy professionals with a self-paced, online Better Process Control School certification. Leveraging best practices from food processing and training experts, this course will help you understand and meet the FDA & USDA training requirements for retorts, low-acid or acidified foods, and aseptic processing systems without any expensive and time-consuming travel!

Better Process Control School Certification

Select Your Course

4 Search Results for

The Better Process Control School: Full Certification $650 https://www.zosilearning.com/course/better-process-control-school-full-certification/

The Better Process Control School: Full Certification

Earn your certification covering retort, acidified and aseptic food processing to meet FDA and USDA requirements.

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$650

The Better Process Control School: Acidified Certification $500 https://www.zosilearning.com/course/better-process-control-school-acidified-certification/

The Better Process Control School: Acidified Certification

Earn your certification for acidified foods and meeting FDA and USDA requirements.

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$500

The Better Process Control School: Aseptic Certification $500 https://www.zosilearning.com/course/better-process-control-school-aseptic-certification/

The Better Process Control School: Aseptic Certification

Earn your certification covering aseptic food processes to comply with FDA and USDA requirements.

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$500

The Better Process Control School: Retort Certification $500 https://www.zosilearning.com/course/better-process-control-school-retort-certification/

The Better Process Control School: Retort Certification

Earn your retort certification to meet and comply with FDA and USDA requirements.

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$500

Developed in Partnership with Consumer Brands Association

“Consumer Brands worked directly with regulatory agencies including the FDA and USDA to review all aspects of the training materials and courses to properly meet regulatory standards… We also wanted to make sure to convey what the agencies want production facilities to know. Because of this direct work, we are confident that the content covers all equipment and behaviors that are present in canneries. In addition to meeting regulatory standards, the content helps achieve our overall goal of promoting food safety.”

— Mara Burr, Vice President, Regulatory and Technical Affairs for the Consumer Brands Association

Meet Your Instructors

Karen Brown has been a senior research engineer at JBT Process Technologies Laboratory in Madera for over 25 years. With an MS in Food Science, Karen joined JBT’s Process Authority Group in 1994. She is an expert in thermal processing and sterilization technology.

Karen is a member of the Board of Directors for the Institute For Thermal Processing Specialists. She has taught at Better Process Control School and contributed to the 9th edition of “Canned Foods”, the textbook for the course. With extensive experience, Karen is knowledgeable about a wide range of sterilization equipment including hydrostatic, continuous rotary, water spray, water immersion and more.

David Anderson is a globally recognized expert in thermal processing and canning technology. With over 30 years of experience, he has worked as a thermal process authority for acid, acidified, and low-acid canned foods. Previously, David served as Senior Science Advisor at the Grocery Manufacturers Association where he advised on food safety and regulatory issues related to thermal processing.

David is experienced in working with various equipment including retorts, hot-fill hold systems, atmospheric pasteurizers, and aseptic equipment. He has served on the Board of Directors of the Institute for Thermal Processing Specialists. David brings deep knowledge of thermal process validation, thermal death time studies, and equipment design and maintenance to his work. He is a sought-after speaker and consultant on all aspects of thermal processing and food safety.