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. The four-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.
Intended Audience
Supervisors of thermal food processing operations, acidified 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
- Still Steam Retorts
- Still Retorts: Processing with Overpressure
- Hydrostatic Retorts
- Continuous Rotary Retorts
- Batch Agitating Retorts
- Aseptic Processing and Packaging Systems
- Closures for Double Seamed Metal and Plastic Containers
- Closures for Glass Containers
- Flexible and Semirigid Containers
Certification
The University of Nebraska Food Processing Center Better Process Control 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
Dr. Harshavardhan Thipparddi
Associate Professor, University of Nebraska-Lincoln Department of Food Science and Technology
Steve Weier
General Pilot Plant Manager – The Food Processing Center
Dates & Location
October 30 – November 1, 2012 – Lincoln, Nebraska
The school will be conducted at the Holiday Inn Downtown, 141 North 9th Street. Attendees are responsible for their own hotel reservations. Contact the Holiday Inn at 402-475-4011 or Online Reservation Link: UNL Better Process School. A limited number of rooms have been reserved at a discounted price of $95 + tax per night. This rate is for 1-4 people per room and includes a hot breakfast buffet in the hotel restaurant each morning. This special pricing will be available until October 15 or until the room block is full. In addition, the hotel has a parking garage and offers free airport shuttle service. This hotel is located in the Hay Market area and many restaurants and shops are located within walking distance.
Fee
The fee for this 3 day workshop, which includes book and break refreshments, is $550 per person.
Registration
To register on-line click here. For questions or to register by phone please contact Jill Gifford at 402-472-2819 or jgifford1@unl.edu.
Space is limited, early registration is encouraged.
REGISTRATION DEADLINE - October 20, 2012
Refunds will not be offered for cancelled registrations.
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.
