DATE:    11/3/99    
CONTACT: Dr. Felix Barron, (864) 656-5694
WRITER:  Giles Singleton, (864) 656-3876

Clemson Extension Offers Canning School 

     FLORENCE -- If you like the homemade taste of jams, jellies
and sauces made by small businesses, you'll be glad to know these 
products are becoming safer to eat than ever before.
     Clemson Extension is sponsoring a school to help small
canning businesses in South Carolina comply with new requirements
from the Food and Drug Administration and the U.S. Department of
Agriculture requirements.
     "Recently we have had a lot of new entrepreneurs with
specialty businesses, people who want to sell their barbecue
sauces, relishes and the like," said Felix Barron, the Extension 
food scientist who coordinates the BPC school. "Anyone who is
thinking about putting a new recipe on the market should attend."
     The Better Process Control School (BPC) runs Nov. 30 through
Dec. 3 in Florence at the Comfort Inn. After passing examinations
in certain areas, participants receive an FDA approved
certificate.
     The training applies to any pickled foods, fruits and
vegetables, barbecue sauces, hot sauces, and even dog food.
     Registration begins at 8 a.m. on Nov. 30, and classes end at
noon Dec.3. Cost is $400, which includes the instruction manual,
morning and afternoon breaks, tuition and certificates earned. 
     Those seeking certification are required to attend the first
six sessions of a BPC school and pass examinations on topics like
food container handling, food plant sanitation and records for 
product protection. However, participants may attend all sessions
and not take the qualifying exams.
     For more information, call Felix Barron at (865) 656-5694.
     Barron, who is also an associate professor of food science
in Clemson's Department of Food Science and Human Nutrition,
offers an annual international food safety training, usually in 
Latin American countries. This year's training is for food
processing and food service industries will be held  in Durango,
Mexico from Nov.16-18.
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