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Better Process Control School [Registration Required]

The Food Processing Center

8:30 am–12:00 pm
Food Innovation Center
1901 N 21st Street
Lincoln NE 68508
Jill Gifford, (402) 482-2819,
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. The three-day Better Process Control School provides the practical application of the principles set forth by these regulations. These FDA regulations also apply to low-acid canned companion animal foods.

According to FDA’s 21 CFR 114 the definition of acidified foods means “low-acid foods to which acid(s) or acid food(s) 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. They have a water activity (aw) greater than 0.85 and have a finished equilibrium pH of 4.6 or below”. Exemptions would include acid foods, repacked acidified foods, fermented foods, carbonated beverages, jams, jellies, preserves, and refrigerated foods.

The course equips professionals with a scientific understanding of thermal processes and strategies of pathogen control, first and foremost clostridium botulinum. By law, each processor of these types of foods must operate with a trained supervisor on hand at all times.

The intended audience is supervisors of thermal food processing operations, acidified food processing operations, and food container closure operations.

The fee for this 2.5 day workshop, which includes book and break refreshments, is $650 per person. Walk-ins cannot be accommodated. Refunds will not be offered for cancelled registrations. Participants will be allowed time each day to purchase lunch at their own expense at a nearby restaurant. The deadline to register is September 1, 2019.
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This event originated in NIC Events Calendar.