Workshop fee:
The preferred registration fee $550 includes the textbook, workshop manual, breaks, a three-day parking permit and a workshop lunch on Wednesday. Beginning April 7, the late registration fee is $575. Registration fee is only refundable if the workshop is cancelled; substitutions can be arranged.
Lodging:
Registrants are required to make their own lodging arrangements. For lodging suggestions, you are welcome to contact us.
Please send an e-mail or call 402-472-2816 with questions about this workshop or the registration.
Testimonials:
Nice light humor, very knowledgeable speaker.
...keeps you excited about the topic.
Good use of hands with the tools we will need and use.
Instructors did an excellent job of preparing participants for the exams.
Acidified Foods Better Process Control School
University of NebraskaAcidified Foods Better Process Control School
Watch the video taken at this workshop on May 6-8, 2008
NEW DATES: APRIL 28-30, 2009The three-day course covers Microbiology of Thermally Processed Foods, Principles of Acidified Foods, Principles of Thermal Processing, Food Plant Sanitation, Food Container Handling, Records and Record keeping, Process Room Instrumentation, Equipment and Operations. Each lecture is followed by a study section and an individual exam. Exams are now held in open-book format.
Laboratory exercises will explore acidified foods formulation, preparation and evaluation. Techniques for pH measurement, standardization and quality evaluation will also be taught.
Exams are standardized by the Food Processors Institute and approved by the FDA who specify 70% as a passing grade. In addition to FDA Certification, college credit is available for this course.
Location: Lincoln, Nebraska
Intended Audience: Producers of Acidified Foods, such as pickles, salsas, clear meat-based sauces, canned tropical fruit, pickled eggs and sausages.
Health Inspectors
Extension Educators
Purpose of School: Learn applied science of acidified foods and valuable laboratory techniques.
Fulfill the FDA certification requirements and become certified. Each processor of low-acid or acidified foods is required to operate with a certified supervisor on hand at all times during processing.
Certification:
This course at the University of Nebraska Food Processing Center is approved by the FDA and follows the prescribed course of instruction for certification. Examinations will be given for each section and are standardized by the Food Processors Institute with the approval of the FDA who specify 70% as a passing score.
What is an acidified food?
The Code of Federal Regulations, Title 21 Part 114 defines acidified foods to be low-acid foods to which acid(s) or acid food(s) are added. Such foods have a water activity of 0.85 or higher and a finished equilibrium pH of 4.6 or lower. Examples include, but are not limited to, salsa, BBQ sauce, pickles, relishes, sauces, pickled products, and any product that uses a combination of vinegar or other acid food (e.g. tomatoes) with low-acid ingredients.
Instructors:
Dr. Durward Smith, Course Director
Dr. Harshavardan Thippareddi
Dr. Jayne Stratton, The Food Processing Center Laboratory Manager
Schedule:
TuesdayRegistration 8.00 AM - 8.30 AM
Class 8.30 AM - 5.00 PM
Wednesday
Class 8.00 AM - 5.00 PM
Thursday
Class 8.00 AM - 3.00 PM
