DATE:     10/8/02
CONTACT:  Dr. Felix Barron, (864) 656-5694; fbarron@clemson.edu
WRITER:   Diane Palmer, (864) 656-4741; spalmer@clemson.edu

Clemson Extension offers school
for food processors and canners  

     CLEMSON -- Pickled foods, low acid foods and sauces made by food
processing businesses are becoming safer to eat than ever before,
thanks to Clemson Extension's Better Process Control School (BPC).
     The school helps all food processing and canning businesses to
comply with requirements from the Food and Drug Administration (FDA)
and the U.S. Department of Agriculture (USDA).
     The BPC school will be from 1 p.m. on Dec. 3 to 5 p.m. on Dec. 6
at the Ramada Inn in Clemson.
     The training applies to any pickled foods, fruits and vegetables,
barbecue sauces and hot sauces.
     "Our success rate on certification has been very high," said Felix
Barron, Extension food specialist and coordinator of the BPC school.
"We make sure participants understand all materials necessary for
passing all the exams required by the FDA and the USDA. Interested
persons should send their registration forms as soon as possible."
     The cost is $575. This includes instruction materials, supplies,
morning and afternoon refreshments, three lunches, tuition and
certificates earned.
     Lodging, breakfast and evening meals are not included.
     Within 30 days after the course, the student's name, company
affiliation and list of course sections in which they were certified
will be reported to FDA and USDA with verification to the employer.
     A block of 25 double-occupancy rooms has been reserved at the
Ramada Inn. Participants are responsible for arranging their own
lodging. For reservations at the Ramada Inn, call (864) 654-7501 and
identify yourself as a BPC school participant.
     Contact Felix Barron at (864) 656-5694 or fbarron@clemson.edu for
registration information.
                              END