On August 16-19, 2010, the Cooperative Extension Service, Food Technology Program, of Dr. Aurora A. Saulo will be conducting the Better Process Control School (BPCS) on UH Manoa campus, as approved by the Commissioner of the U.S. Food and Drug Administration.  The BPCS is one of the first food processing short courses to apply the HACCP principles. Food manufacturers, who prepare thermally processed low-acid foods and acidified foods in hermetically sealed containers, are required by law (21 CFR 113, 21 CFR 114) to have at least one operating supervisor who has attended the BPCS at all times of production.  Since these regulations are among the strictest in food processing worldwide, the principles and practices covered in this short course will benefit manufacturers of other food products, such as acid foods (e.g., salad dressings, fruit juices, jams, jellies), refrigerated low-acid and acidified products (e.g., chili pepper water, lau lau, pasta, sauces, salsa), and those that are naturally fermented (e.g., poi, some milk products).  The BPCS is open to others in the food industry, such as regulators, managers, and those in marketing, sales, and import/export businesses.  A technical background is not required for completion of the course.

Registration fee is $650/person up to August 2, 2010 and $700/person thereafter, payable to the Research Corporation of the University of Hawaii (RCUH) Project #1139.  To enroll, please email your name, address, email address, and telephone number to Dr. Aurora A. Saulo at aurora@hawaii.edu. For additional information, please consult the brochure at http://www.ctahr.hawaii.edu/aurora/downloads/Brochure_BPCS10.pdf or you may contact Dr. Saulo at 808-956-6564, Ryan Bruno at 808-956-8588, or cell 808-226-1950.