Acidified/Canning Processors

​​The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) promotes training for Acidified/Canning processors and manufacturers

Next Available Training: TBD

​Please check back periodically for future training announcements.​

U.S. Food and Drug Administration (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 Services (FSIS) regulations 9 CFR 318.300 and 381.300 for shelf stable, thermally processed meat and poultry products.


Lectures will be presented by Penn State faculty and staff as well as course manual authors David Anderson and Bill Smialek who will be available to answer specific questions. More​ details online: https://extension.psu.edu/better-process-control-school​