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 one-and-a-half-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.
Supervisors of shelf stable, acidified low acid food processing operations, and food container closure operations.
- 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
The University of Nebraska Food Processing Center Better Process Control School for Acidified Foods 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.
Dr. Andreia Bianchini
Associate Professor - UNL Department of Food Science and Technology
Dr. Jayne Stratton
Better Process Control School Director - The Food Processing Center
Research Associate Professor - The Food Processing Center
Laboratory Services Manager - The Food Processing Center
General Pilot Plant Manager - The Food Processing Center
Dates & Location
April 3 - 4, 2017
The workshop will be conducted in the Food Innovation Center on the University of Nebraska – Lincoln Nebraska Innovation Campus.
The fee for this 1 ½ day workshop, which includes a textbook, break refreshments, 1 lunch and an on campus parking permit is $450 per person.
Registration is closed.
Click the button to register. For questions or to register by phone please contact Jill Gifford at 402-472-2819 or email@example.com.
Space is limited - early registration is encouraged.
All participants must pre-register. Walk-ins cannot be accommodated!
Refunds will not be offered for cancelled registrations.
The Food Processing Center also presents this school for companies or agencies at their site. Please contact Jill Gifford at (402) 472-2819 or firstname.lastname@example.org to discuss this option.