Barre--Food manufacturing employees who process acidified foods must be certified in order to comply with the current thermal processing regulations for these food products.

University of Vermont (UVM) Extension will offer a Better Process Control School (BPCS) on April 11 and 12 at the UVM Extension office in Barre (327 U.S. Rte. 302, Suite 1). The fee is $450 until April 1, $550 after that date, and includes all class materials and lunch on both days.

For details and registration information, go to To request a disability-related accommodation to participate, contact Omar Oyarzabal at (802) 524-6501, ext. 452, or (800) 639-2130 (toll-free in Vermont) by April 1.

This school has been approved by the U.S. Food and Drug Administration and is part of the BPCS partner network of the Science and Education Foundation of the Grocery Manufacturers Association. The textbook will be the latest edition of Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation.

To receive a certificate of completion, participants must pass the exams for the eight chapters of this textbook. These exams will be given as part of the two-day school.


Omar Adrian Oyarzabal