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NMSU conducts FDA-required acidified food processing class for manufacturers

The federal Food and Drug Administration requires all supervisors of acidified food processing systems to be certified by a Better Process Control School before the company can market its product.


The New Mexico State University College of Agricultural, Consumer and Environmental Sciences is conducting the BPCS training Thursday and Friday, March 24-25, at Gerald Thomas Hall, Room 330. Enrollment fee is $450, which includes textbook, instruction and testing.

Nancy Flores, NMSU assistant professor and Extension food technology specialist, and Willis Fedio, microbiologist and lab director, will instruct the course.

"This course teaches what a company needs to do to be in compliance with federal regulations," said Flores. "The participants are tested after each chapter lecture and receive a certificate if they fulfill the graduation requirements."

Each processor of low-acid or acidified foods, including salsas, barbeque sauce and even pet food, must operate with a certified supervisor on hand at all times during processing. The Better Process Control Schools certify supervisors of thermal processing systems, acidification, and container closure evaluation programs.

The FDA regulations taught at the school are designed to prevent public health problems in low-acid and acidified low-acid canned foods.

"The school provides the practical application of the principles set forth by USDA and FDA regulations," Flores said. "It is designed to provide additional information and focus on critical issues that affect acidified foods production."

Topics include microbiology of thermally processed foods, food container handling, closures for glass containers, food plant sanitation, process room instrumentation, required records and recordkeeping, principles of acidified foods and principles of thermal processing.

For more information visit http://aces.nmsu.edu/ces/foodtech/better-process-control-s.html#anchor_13033.