MSU Self-Paced Online Better Process Control School

Register and Enroll

Select from 5 different registration options:
Acidified course - $300
Retort course - $475
Aseptic course - $475
Any two courses - $550
All three courses - $625

Operators producing acidified foods, low-acid canned foods, or aseptically processed and packaged foods, must be under the supervision of a person who has attended and passed a course approved by the Commissioner (21 CFR Parts 113.10 and 114.10). This 100% online, on-demand course meets all the FDA and USDA requirements for supervisors of these foods.

Recorded presentations are used for instruction of each chapter. You work at your own pace and have 365 days to complete your certifications. An open book exam takes place at the end of every chapter, except Chapter 1, with 70% as the minimum grade to pass each chapter.

Start your enrollment by first creating an MSU guest account, sign in with your email/password, and complete the enrollment process. See “Enrollment Instructions – Self-Paced Better Process Control School 2025” for step-by-step instructions for completing your enrollment.

BPCS Book

The official course book is “Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation, 9th Edition”. The book is optional but highly recommended to facilitate learning, help with quizzes, and follow the lecture more efficiently. Please add $100 (included Priority Mail shipping) for the optional course book at a discounted price, or you may buy it directly from the Consumer Brands at the above link for $125 + S&H.

Required chapters

Most chapter recordings run from 1 to 1.5 hours. The playback speed is adjustable.

All certifications require Chapters 1, 2, 8.
Acidified: Choose chapter 3 for batch production (most small producers), or choose chapter 4 for continuous production (aseptic).
Retort and Aseptic: Choose Chapter 5, 6, or 7 based on your container type.

See the full list of Required Chapters and Titles here

Certificates

You will receive an electronic certificate showing you have met all FDA and USDA requirements for supervisors. You will receive a certificate based on the certification(s) you chose and paid for, and the exams you have passed. The certificate will show only each chapter you have passed. The certificate is valid indefinitely and does not have to be renewed.

Certification

Which certification do I need? Below are guidelines. For this course, your product must be in a sealed container, such as a can, jar, or pouch/tray, and be stored and sold at ambient conditions, and not be a dried product. Fermented foods (sauerkraut, kimchi, fermented pickles, etc.) are exempt from this course. If you need more specific help, please contact Dr. Kirk Dolan (dolank@msu.edu).

General guidelines for choosing your certification:

Acidified: All shelf-stable canned pickled products, some salsas, and tomato-based soups. pH <= 4.6.
Retort: Most canned soups without tomatoes, legumes, meats. A retort is a large, pressurized steel vessel using heated steam or water to cook containers at temperatures greater than 240^oF (115^oC). pH > 4.6.
Aseptic: Fluid food filled at room temperature, typically in flexible or cardboard containers. Aseptic processing and packaging systems are typically large and expensive, due to their continuous nature.

Instructors

Kirk Dolan, Ph.D., Michigan State University
Mark Uebersax, Ph.D., Michigan State University
Dharmendra Mishra, Ph.D., Purdue University
Byron Beerbower, U.S. Food & Drug Administration
Cathy Martin, Michigan Department of Agriculture and Rural Development (MDARD)
Jason Hofman, M.S., Michigan State University

Payment Methods

Currently, MSU allows payment only by credit card or bank account. With more methods becoming available, they may be added later. Please contact Dr. Kirk Dolan (dolank@msu.edu) if you have questions about another payment method.

Group Discounts

Group discounts are only available if taking all 3 trainings/certifications:

Discount for 2-5 persons: $570/person
Discount for 6-12 persons: $540/person
Discount for 13+ persons: $510/person
Contact Dr. Kirk Dolan (dolank@msu.edu) for more information about group registration

Question and Answer Sessions

Dr. Dolan will hold a semiannual one-hour live zoom Q&A session for all registrants within the last year. The purpose is to answer questions about BPCS course, current FDA requirements for thermally processed foods, classification of foods, and other canned food issues that BPCS attendees may have. Registrants may also email questions beforehand.