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Better Process Control School

**Now approved for Certified Food Scientist Contact Hours!**

Course Code: LF0703CA17

Better Process Control School

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Dates & Time

November 7-9, 2016
8:30am - 4:30pm (Check in time on Day 1: 8:00am)


Better Process Control School: Video Preview
Dr. Don Schaffner provides a quick tip for making processed foods safer.

Could your canned food products be vulnerable to contamination? By attending our Better Process Control School, you will learn how you can reduce your susceptibility and minimize your liability.

According to FDA regulations, each processor of low-acid and acidified low-acid canned foods, including pet foods, must operate with a trained supervisor on hand at all times. Similar USDA/FSIS regulations and training requirements are in place for thermally processed meat and poultry products. These regulations are designed to prevent public health problems in these types of foods. Our BPCS teaches the practical applications of the principles underlying these regulations.

Topics to be presented:

  • Aseptic processing and packaging systems
  • Retort operations
  • FDA Guidelines and regulation compliance
  • Microbiology of thermally processed foods
  • Principles of thermal processing
  • Food plant sanitation
  • Container closure evaluations

This course has been specifically designed for supervisors, quality control technicians, line workers involved in retort operations, aseptic processing and packaging system operators and container closure inspectors at facilities that produce or handle low-acid and acidified canned foods. Upon successful completion of the course and several exams (with a minimum passing score of 70%), you will be granted a certificate of training from Rutgers University.

Meet our faculty
Don’t take our word for it, see what past attendees say about the class.
View Recertification Credits (Now approved for Certified Food Scientists! Click link to learn more.)

Early Registration Fee $995.00 Register on or before October 24, 2016 and save!
Registration Fee $1,095.00 After October 24, 2016

Substitutions are permitted. View cancellation policy.


Continental breakfast and lunch will be provided to you at no additional cost.

NOTE: If you have any dietary restrictions or food allergies, please alert us at least one (1) week in advance of the course start date so that we can make reasonable accommodations. We cannot guarantee accommodations for special requests made after that time.


GPS systems may not recognize campus addresses. Even if they take you to the correct building, they will not take you to the assigned parking lot. Therefore, we strongly recommend that you use the directions we provide.

University Inn & Conference Center
178 Ryders Lane, New Brunswick, NJ 08901
Directions, Parking Information & Map

Note: Pre-registration is required. We're sorry, but we cannot guarantee a seat, materials or meals for walk-in registrants. Location is subject to change; registrants will be notified in the event of a change.


To Pay By Credit Card:

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First time registering online? Click here for step-by-step instructions.

To Pay By Check, Money Order, or Purchase Order:

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If you are a Rutgers' Master of Business and Science (MBS) Program student, CLICK HERE for elective options.

Program Questions? Contact Us!

Senior Program Coordinator: Dalynn Knigge, 848-932-7315
Administrative Assistant: Bianca Scardina, 848-932-7316

Attention U.S. Veterans

All of the courses offered by the Rutgers Office of Continuing Professional Education are approved by the New Jersey State Approving Agency for Veterans Training for tuition reimbursement through the GI Bill. For more information about the GI Bill, click here.


Don Schaffner, PhD - Distinguished Professor and Extension Specialist, Dept. of Food Science, Rutgers University
Karl Matthews, PhD - Professor, Department Chair, Dept. of Food Science, Rutgers University

Rieks Bruins
Associate Director, Center for Advanced Food Technology (CAFT)
Director, Combat Ration Network (CORANET), DLA ManTech Program

Rieks has been the project manager for various Projects in the areas of Quality Data Management, Manufacturability of Combat Rations, Non Destructive Quality Assurance Testing and Process Optimization. His expertise in retort processing optimization in particular pressure profiles for semi rigid containers is well known. He holds a BS and MS in Mechanical Engineering from the Technical Institute of Twente, Netherlands. Prior to joining CAFT in 1989, he worked eleven years at General Foods Corp. focusing on the development and commercialization of processes for new and improved products.

Testimonials Collected from Course Evaluations (2008-2010)

Here's What Past Attendees Got Out of the Class:

"An understanding of equipment operation and critical functions of that equipment required to ensure food safety...essential in identifying capable suppliers."
-- Contract Manufacturing Account Manager, 2010 attendee

"Microbiology sanitation, aseptic packaging, closures, flexible packaging and measurement of free chlorine in product contact cooling water."
-- M. Battell, Quality Assurance Manager, 2010 attendee

"Differences between FDA and USDA requirements."
-- B. Denver, Supervisor, 2010 attendee

"Retort info - I can sign off on paperwork now."
-- Production Supervisor, 2010 attendee

"Better understanding of complex process. Able to communicate at a higher level with operators."
-- Registered Environmental Health Specialist, 2010 attendee

“I learned what back pressure actually is and now I can talk intelligently about it.”
-- K. Brinkley, Aseptic Process Operator, 2009 attendee

“Course provides solid foundation for any professional involved in thermal processing of food. Detailed thermal processing procedures and why they are important. I will use in new product development initiatives.
-- E. Vazquez, Process Engineer, 2009 attendee

How pH affects the potency of some disinfectants.”
-- Quality Control Professional, 2009 attendee

"I found the breadth of the program useful, not a specific topic. I liked the teaching/testing format in that it forced concentration and attention to the most important parts. The course was well run and the material was covered well."
-- C. Branda, Manager, Plant Engineering and R&D, 2008 attendee

"Gained insight into what the FDA would be looking for during an audit."
-- C. Gonzalez, Production Manager, 2008 attendee

"Thermal process principals section will allow me to better understand our process and plan maintenance work accordingly."
-- W. Seiders, Maintenance Supervisor, 2008 attendee

"Excellent technical information and regulatory compliance information."
-- Director Quality Assurance, 2008 attendee

"A wealth of information condensed in [an] understandable form."
-- Regulatory Affairs Manager, 2008 attendee

Here's What Past Attendees Said About the Instructors:

“The quality of the instruction at this course was excellent.”
-- A. Geiger, QA Manager, 2009 attendee

“All presenters were very knowledgeable in their area of expertise. Great diversity of background and experience.”
-- T. Wright, Associate Process Engineer, 2009 attendee

Very detailed – liked his elaboration on glass and closures.”
-- E. Van Gunst, Process Engineer, 2009 attendee

Recertification Credits

In addition to 2.1 Rutgers CEUs, this food safety training course has been approved for the following credits:

This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 22.5 CH for their participation in this program. For more information, please visit www.ift.org/certification or email ifscc@ift.org.

Rutgers University, NJAES, Office of Continuing Professional Education has been approved by the New Jersey Department of Health as a provider of NJ Public Health Continuing Education Contact Hours (CEs). Participants who complete this education program will be awarded 22 NJ Public Health Continuing Education Contact Hours (CEs).

View all Rutgers food safety training and food science short courses