The Food and Drug Administration’s regulations in 21 CFR 108, 113, and 114 became effective May 15, 1979. These regulations are designed to prevent public health problems in low-acid and acidified low-acid canned foods which includes companion animal foods. These products have a high acidity level or a pH below 4.6 and a high level of moisture or a water activity above 0.85. According to the FDA the definition of acidified foods means low-acid foods to which acid or acid foods are added; these foods may include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, peppers, salsas, some sauces, and fish, singly or in any combination. Exemptions would include acid foods, repacked acidified foods, fermented foods, carbonated beverages, jams, jellies, preserves, and refrigerated foods.
By law, each processor of these types of foods must operate with a trained supervisor on hand at all times. The Better Process Control School provides the practical application of the principles set forth by these regulations. The school equips professionals with a scientific understanding of thermal processes and strategies of pathogen control, first and foremost clostridium botulinum.
The Food Processing Center has designed their three-day Better Process Control School for Acidified & Low Acid Canned Foods specifically for individuals with little or no food science or food safety background. It is suitable for anyone requiring this certification, however, it has been designed for small food processors and those selling products at Farmer’s Markets and other local events.* The school includes hands-on basic training in laboratory techniques and skills. This unique addition to the school provides attendees with the opportunity to learn and practice basic lab skills, under the supervision of a trained food scientist, in a food laboratory.
?Records for Product Protection
?Microbiology of Thermally Processed Foods
?Food Plant Sanitation
?Principles of Thermal Processing
?Food Container Handling
?Process Room Instrumentation
?Closures for Glass Containers
?Hands-on Laboratory Exercises
?Closures for Semi-rigid and Flexible Containers
For more information or to register please visit our website: fpc.unl.edu/workshops or contact Jill Gifford 402-472-2819 or email: firstname.lastname@example.org