The Better Process Control School is a 1.5-3-day school designed for manufacturers of shelf-stable acidified and low-acid foods. FDA regulations in 21 CFR 108, 113, and 114 require that acidified and low-acid food manufacturers operate with a certified supervisor on hand at all times during production. This BPCS also meets U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) regulations 9 CFR 318.300 and 381.300 for shelf-stable, thermally processed meat and poultry products. Includes lunches and course materials. Better Process Control School is not offered online by Clemson University Extension Service at this time. You do NOT need to buy tickets to both events! Please choose Acidified or Low Acid based on what you are producing. If you have questions, please contact the instructor, Dr. Scott Whiteside, wwhtsd@clemson.edu, (864) 423-0727.