{"id":792,"date":"2024-12-12T11:28:24","date_gmt":"2024-12-12T16:28:24","guid":{"rendered":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/?p=792"},"modified":"2024-12-17T08:29:24","modified_gmt":"2024-12-17T13:29:24","slug":"online-better-process-control-school-bpcs","status":"publish","type":"post","link":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/online-better-process-control-school-bpcs\/","title":{"rendered":"Online Better Process Control School (BPCS)"},"content":{"rendered":"\n<div class=\"wp-block-cover alignfull is-light\" style=\"min-height:450px;aspect-ratio:unset;\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-base-background-color has-background-dim-100 has-background-dim\"><\/span><div class=\"wp-block-cover__inner-container is-layout-flow wp-block-cover-is-layout-flow\">\n<div class=\"wp-block-group has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<div class=\"wp-block-group is-layout-flow wp-container-core-group-is-layout-119bc444 wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading has-link-color wp-elements-b8e677aa06b8e98674feb8b52ed2db7c\" id=\"protecting-our-food-crops\">Online Acidified Foods Training<\/h2>\n\n\n\n<p>If you&#8217;re manufacturing an acidified food product, the Georgia Department of Agriculture requires that you obtain acidified foods training. UGA&#8217;s Extension Food Science offers Better Process Control School (BPCS) in a fully-online, self-paced format. The course only covers the acidified track of BPCS. <\/p>\n\n\n\n<p>For more information regarding the course and registration, click below. Contact efs@uga.edu with any questions.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-a89b3969 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-base-color has-primary-background-color has-text-color has-background has-text-align-center wp-element-button\" href=\"https:\/\/estore.uga.edu\/C27063_ustores\/web\/product_detail.jsp?PRODUCTID=10643\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Register Today!<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"867\" src=\"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/files\/2024\/12\/Online-Better-Process-Control-School-pdf-1024x576.jpg\" alt=\"\" class=\"wp-image-867\" \/><\/figure>\n<\/figure>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you&#8217;re manufacturing an acidified food product, the Georgia Department of Agriculture requires that you obtain acidified foods training. UGA&#8217;s Extension Food Science offers Better Process Control School (BPCS) in a fully-online, self-paced format. The course only covers the acidified track of BPCS.<\/p>\n","protected":false},"author":217,"featured_media":865,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,8],"tags":[19,16,27],"class_list":["post-792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-announcements","category-workshops-trainings","tag-canned-foods","tag-food-business","tag-food-industry"],"_links":{"self":[{"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/posts\/792","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/users\/217"}],"replies":[{"embeddable":true,"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/comments?post=792"}],"version-history":[{"count":4,"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/posts\/792\/revisions"}],"predecessor-version":[{"id":869,"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/posts\/792\/revisions\/869"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/media\/865"}],"wp:attachment":[{"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/media?parent=792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/categories?post=792"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/site.extension.uga.edu\/foodscienceandtechnology\/wp-json\/wp\/v2\/tags?post=792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}