Purpose of School
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. Those making the foods that meet the following definition should attend acidified foods course.
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.
This three-day 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. This school DOES NOT satisfy retort processing requirements. Individuals requiring this certification should attend the Better Process Control School. This school is specifically designed for individuals with little or no food science or food safety background. The school includes hands-on basic training in laboratory techniques and skills.
The course equips attendees 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.
Intended Audience
Supervisors of shelf stable, acidified low acid food processing operations, and food container closure operations.
Topic Sections
- FDA Regulations
- Microbiology of Thermally Processed Foods
- Principles of Acidified Foods
- Principles of Thermal Processing
- Principles of Food Plant Sanitation
- Food Container Handling
- Records and Recordkeeping
- Equipment, Instrumentation, and Operation for Thermal Processing Systems
- Closures for Glass Containers
- Flexible and Semirigid Containers
- Hands-on Laboratory Exercises
Certification
The University of Nebraska Food Processing Center Acidified Food School is approved by the FDA and follows the prescribed course of instruction for certification. Each section if followed by an exam. To successfully complete the school attendees must pass each exam, standardized by the Food Processors Institute, with a score of 65% or higher. Upon the successful completion of the school, participants become certified and their names are submitted to the FDA. In addition, each attendee successfully completing the course receives a certificate from the University of Nebraska Food Processing Center
Instructors
Dr. Jayne Stratton
Better Process Control School Director – The Food Processing Center
Research Assistant Professor – The Food Processing Center
Laboratory Services Manager - The Food Processing Center
Dr. Andreia Bianchini
Research Assistant Professor – The Food Processing Center
Laurie Keeler
Product Development Senior Manager – The Food Processing Center
Julie Reiling
Food Product Developer – The Food Processing Center
Dr. Gary Sullivan
Assistant Professor, University of Nebraska-Lincoln Department of Animal Science
Dr. Wajira Ratnayake
Senior Research Associate – The Food Processing Center
Steve Weier
General Pilot Plant Manager – The Food Processing Center
On-Site Presentations
The Food Processing Center also presents this school for companies or agencies at their site. Please contact Jill Gifford at (402) 472-2819 or jgifford1@unl.edu to discuss this option.
