Success StoryBetter Process Control School Certification for Kentucky’s Value-Added Processors and Senior Food Science Students: Preparing the Value-Added Food Processing Workforce
Better Process Control School Certification for Kentucky’s Value-Added Processors and Senior Food Science Students: Preparing the Value-Added Food Processing Workforce
Author: Paul Vijayakumar
Planning Unit: Animal and Food Sciences
Major Program: Workforce Preparation - ANR
Outcome: Long-Term Outcome
In compliance with mandatory USDA and FDA regulations designed to prevent health hazards from low-acid and acidified canned foods, Dr. Paul Priyesh and his colleagues at the Food Systems Innovation Center (FSIC) offer the Better Process Control School (BPCS). This program provides essential certification for supervisors in thermal processing systems, acidification, and container closure evaluation.
The UK-FSIC, in partnership with the FDA and the Kentucky Department for Public Health (DPH), conducts the BPCS to certify supervisors from small- and medium-sized food processing businesses, ensuring they meet regulatory requirements and qualify for commercial licenses. The DPH Food Safety Branch mandates this certification for Kentucky processors and food businesses intending to sell acidified canned foods through retail chains and grocery stores, particularly across state lines.
This two-day training follows an FDA-approved curriculum, and participants must achieve at least 70% on each of the five post-chapter tests to receive certification. In 2025, six small- to medium-sized food processors and business owners from Kentucky, along with six senior food science students, successfully completed the workshop and earned their Better Process Control School Certification.
Stories by Paul Vijayakumar
HACCP is a risk based food safety system that is mandated by the USDA for companies working with meat-, juice-, and seafood-based products. This course provides participants with an understanding of HACCP methods, such as food safety plan development, record keeping, and verification skills that are needed to produce and sell safe food products. Participants in this certification program included food safety and quality assurance managers, other food safety personnel, food scientists and engineers, and food business owners. In May 2024 five participants took this certification program and successfully completed workshop exercises which is mandatory to earn a certificate.
HACCP is a risk based food safety system that is mandated by the USDA for companies working with mea... Read More
Better Process Control School Certification for Kentucky's Value Added Processors and Senior Food Science Students
In compliance with mandatory USDA and FDA regulations for the prevention of health problems from low... Read More
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