Better Process Control School for Acidified Foods
Overview
Whether you’re a production manager, quality assurance professional, or regulatory specialist, this acidified foods training provides the knowledge and tools to maintain food safety, comply with regulations, and achieve official acidified foods certification.
- FDA-Recognized Certification: Earn an official Better Process Control School (BPCS) certificate accepted by regulators and industry leaders.
- Practical Application: Learn through scenario-based exercises designed for immediate use in your facility.
- Expert-Led Instruction: Study under globally respected professionals in thermal process certification and food safety management.
- Flexible Online Learning: Complete the course at your own pace — accessible anytime, anywhere.
- Career Advancement: Strengthen your qualifications in quality assurance, food safety, and regulatory compliance.
Registrar Corp brings more than 20 years of compliance expertise to give you the best, most streamlined path to BPCS Acidified Foods Certification.
Curriculum
What You’ll Learn in the Acidified Foods Certification Course
Our Better Process Control School for Acidified Foods course provides comprehensive, FDA-recognized training curriculum designed for professionals in acidified food production. The course is built on BPCS 9th Edition. Our course includes interactive modules, real-world examples, and practical exercises to ensure mastery of acidified food safety and processing.
Course topics include:
- Introduction to Better Process Control School
Get an overview of the course objectives, regulatory requirements, acidified products definitions, and the role of a qualified individual in acidified food processing. Learn how to correctly classify acidified products and understand the critical role of pH control. - Microbiology of Thermally Processed Foods
Learn about microorganisms that affect acidified foods and how thermal processing prevents foodborne illnesses. - Sanitation for Retorts and Atmospheric Cookers / Cleaning for Continuous Systems
Understand proper sanitation procedures and cleaning methods to maintain food safety in various processing systems. - Closures for Containers
Ensuring proper sealing is critical for maintaining food safety and shelf stability. Learn about container closure evaluation, including:- Double-seamed metal and plastic containers
- Glass and twist-off plastic containers
- Flexible and semi-rigid containers
- Introduction to Thermal Processing
Study the principles of thermal processing, including heat penetration, process scheduling, and factors affecting food safety. - Mild Thermal Processes
Examine mild heat processing techniques, their application in acidified foods, and the required monitoring to meet FDA standards. - Recordkeeping Requirements
Gain knowledge on maintaining accurate production, process, and distribution records, in compliance with FDA regulations.
Please note: It is recommended, but not required, that students purchase the book, Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation (9th Edition), separately ($125). It is available in:
- Printable eBook format from Consumer Brands Association
- Kindle format from Amazon
FAQ
What is BPCS Acidified Foods Training & Certification?
Acidified foods certification is a requirement for processors of acidified foods, obtained by completing BPCS training with curriculum that has been reviewed and approved by FDA. This certification ensures that operators understand critical aspects of food safety, including pH controls, sanitation, and thermal processing, to meet FDA regulations for producing acidified foods like pickled vegetables, salsas, sauces, etc.
Who Should Take the BPCS Acidified Foods Course?
The BPCS Acidified Foods Course is for anyone who supervises the production of thermally processed, low-acid or acidified foods, including manufacturers, supervisors, and quality assurance personnel. It is also recommended for plant personnel, retort operators, and those involved in the research and development of new formulations for shelf-stable, canned, or packaged foods.
Is it Mandatory to Get BPCS Acidified Foods Certification?
According to FDA’s CFR – Code of Federal Regulations Title 21, it is mandatory for at least one supervisor who is certified through a Better Process Control School (BPCS) to be on site during all operating hours at a food processing facility that handles low-acid or acidified foods.
Why Earn Your BPCS Acidified Foods Certification?
Earning a BPCS Acidified Foods Certification is essential for meeting FDA and USDA regulations, which require a certified supervisor to be present during the processing of low-acid and acidified foods.
Beyond compliance, earning BPCS certification is a valuable achievement to advance your career.
This training ensures food safety by teaching key principles such as pH control, thermal processing, and container closure evaluation, helping prevent contamination and protect public health. Completing the course fulfills federal requirements under 21 CFR 108, 113, and 114 and USDA FSIS regulations 9 CFR 318.300 and 381.300, while equipping you with the knowledge to oversee processing systems, maintain proper records, and develop recall plans. By staying compliant and properly trained, you’ll reduce liability and ensure your facility operates to the highest food safety standards.
Why Should I Take Registrar Corp's BPCS Acidified Foods Course?
The curriculum in this course has been reviewed and approved by the FDA to meet its BPCS requirements. Registrar’s BPCS Acidified Foods course provides essential, regulatory-required training for professionals overseeing the production of acidified foods. Delivered 100% online and self-paced, the course allows you to learn on your schedule while gaining practical knowledge and skills to safely manage acidified food processing, including pH control, sanitation, container closure, and recordkeeping.
Backed by over 20 years of compliance expertise and trusted by thousands of food safety professionals worldwide, Registrar Corp ensures you earn an official Better Process Control School certificate, demonstrate regulatory compliance, and gain the confidence to supervise operations effectively while protecting product safety, your brand, and your supply chain.
Is Registrar Corp approved by the FDA?
The FDA does not approve companies. The FDA recognizes and approves instructional content to meet its requirements. The curriculum in this course has been reviewed and approved by FDA, but FDA has not endorsed or approved Registrar Corp, as it does not endorse or approve any company.
Will I receive a certificate upon completion?
Yes. Registrar Corp’s BPCS Acidified Foods training is FDA-recognized.
Upon completion, you’ll receive a downloadable official BPCS certificate, giving you the skills and knowledge to safely supervise acidified food production and stay compliant with FDA regulations.
How Is the BPCS Acidified Foods Course Structured, and How Do I Pass?
The Better Process Control School for Acidified Foods is organized into eight chapters. Each chapter includes instructional videos, followed by interactive exercises designed to help you apply the concepts to real-world scenarios.
To progress through the course, you must achieve a score of 80% or higher on each interactive exercise. If you do not pass on your first attempt, you may retake the exercise until you succeed.
There is no final exam — your performance on the exercises determines your successful completion. After passing all required chapters, you’ll receive an official Better Process Control School certificate, recognized by the FDA.
How Long Does It Take to Complete the BPCS Acidified Foods Course and How Long Do I Have to Complete It?
Registrar Corp’s BPCS Acidified Foods course is fully online and self-paced, allowing you to complete the training on your own schedule. Most participants finish the course in approximately 8 hours, depending on their prior experience and pace.
You will have one year of access to review all materials and complete every module, providing plenty of flexibility to finish the course at a pace that works for you.
How Do I Receive My BPCS Acidified Foods Certificate, and Does It Expire?
Upon successfully completing Registrar Corp’s BPCS Acidified Foods course, you will receive an official digital certificate from the Better Process Control School (BPCS), recognized by regulatory agencies and industry leaders. The certificate is issued immediately after you successfully finish all required modules and assessments and can be downloaded or printed for your records.
While the certificate does not expire, you will have one year of access to the course materials for review and reference.
How Do I Update My LinkedIn Profile?
Once you complete your BPCS Acidified Foods course and receive your certificate, you can easily add it to your LinkedIn profile:
- Log in to your Registrar Corp account and download your digital certificate.
- Open LinkedIn and go to your Profile.
- Scroll to the Licenses & Certifications section and click + to add a new credential.
- Enter the certificate details:
- Name: e.g., “BPCS Acidified Foods Certification”
- Issuing Organization: Registrar Corp
- Credential ID: (optional – copy from your certificate)
- Credential URL: (optional – link directly to your digital certificate)
- Click Save, and your certification will now appear on your LinkedIn profile.
What Other Courses Do You Recommend?
If you’re interested in expanding your expertise beyond the Better Process Control School for Acidified Foods, Registrar Corp offers a comprehensive suite of FDA-recognized training tailored to various aspects of food safety and regulatory compliance. Here are some recommended courses:
Better Process Control School: Retort Certification Course
Designed for processors of low-acid, retorted foods, this course meets FDA training requirements and covers topics such as thermal processing, container closure evaluation, and sanitation practices.
Better Process Control School: Aseptic Foods Certification
This course addresses FDA requirements for aseptic processing and packaging of low-acid foods. It includes training on microbiology, sterilization techniques, and container closure evaluation.
Preventive Controls Qualified Individual (PCQI) Online Training
An FSPCA-approved, 100% online course that trains you to develop FSMA-compliant food safety plans. This certification is required for facilities under the FDA’s preventive controls rule.
HACCP Certification
Learn to create, implement, and maintain a HACCP plan with this 100% online, self-paced course. It includes certification from the International HACCP Alliance.
Instructor
Meet Your Acidified Foods Course Instructors
Dr. Edna Negrón – President, Puerto Rico Food Safety and Quality Services
Dr. Negrón founded and coordinated the Food Science and Technology MS Program at the University of Puerto Rico for 22 years. With over 25 years of national and international experience in food safety and quality programs, she has coordinated and taught Better Process Control School (BPCS) courses since 1987. She has provided training for the State Health Department, State Department of Agriculture Programs, and major companies including GOYA-PR, Coca-Cola-PR, PepsiCo-PR, SIGMA-Mexico, and many others across Latin America, the Caribbean, and Spain. Dr. Negrón is a Lead Instructor for FSPCA Preventive Controls for Human and Animal Food, and Foreign Supplier Verification Program, a HACCP trainer for meat, poultry, juice, and seafood, and is NSF and ISO 9001 certified. She served on the FSIS-USDA National Advisory Committee for Meat and Poultry and received FDA recognition for her contributions to food safety in 2003.
Juan Manuel Cevallos-Cevallos – Regulatory Specialist, Food Canning Establishment Department, Registrar Corp
Dr. Cevallos-Cevallos holds a Ph.D. and M.Sc. in Food Science and Human Nutrition, an MAB in Agribusiness, and a B.Sc. in Food Engineering. He has served as Director of the Biotechnology Research Center at ESPOL and as a full professor leading biotechnological research. He has authored over 40 peer-reviewed publications and contributed to numerous industry projects in microbiology and food safety.
Mayra G. Villacis – Food Canning Establishment Department Manager, Registrar Corp
Ms. Villacis holds an M.Sc. in Food and Resource Economics and a B.Sc. in Food Engineering. She assists companies worldwide in meeting LACF compliance requirements, develops training materials and workshops for regulatory specialists, and frequently speaks at conferences in the U.S., Mexico, and South America.
Cynthia Weber
Ms. Weber has over 25 years of international experience in food safety management, designing training, consulting, and documentation tools for PCQI, ISO 22000, FSSC 22000, SQF, BRCGS, and ISO 9001 systems. She has served as a registered SQF Trainer and Consultant, an ATP for BRCGS, a Lead Auditor for GFSI schemes, and an approved FSSC 22000 trainer. She is also a Lead Instructor for FSPCA courses.
Backed by the Registrar Corp Food Safety Team
Registrar Corp’s regulatory experts review every module for accuracy and relevance, ensuring your training reflects the latest FDA guidance and industry best practices.
Why Choose Registrar Corp
