Better Process Control School for Acidified FoodsMarch 13-14, 2023
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 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
- Sanitation for Retorts & Atmospheric Cookers
- Closures for Glass and Twist -Off Plastic Containers
- Flexible and Semirigid Containers
- Introduction to Thermal Processing
- Mild Thermal Processes
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 is followed by an exam. To successfully complete the school attendees must pass each exam, standardized by the Food Processors Institute, with a score of 70% 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 Professor - The Food Processing Center
Microbiology Laboratory Services Manager - The Food Processing Center
Dates & Location
March 13-14, 2023
The workshop will be conducted at the Food Innovation Center on the University of Nebraska Innovation Campus.
Attendees are responsible for their own hotel reservations.
The Nebraska Innovation Campus features the Scarlet Hotel, which is located across the street from the Food Innovation Center. The hotel features several restaurant options and a coffee shop along with many other amenities.
2101 Transformation Drive
Lincoln, NE 68508
In addition, the Scarlet Hotel offers free shuttle service to and from the Lincoln airport. Attendees can also make arrangements with the hotel for free shuttle service to and from the Lincoln Haymarket area each evening for dining and shopping. The location and services provided by this hotel will allow you to visit Lincoln without needing to rent a car or utilize a taxi.
Reserve Your Room
The fee for this 1 ½ day workshop, which includes a textbook, break refreshments and lunch on the first day is $450 per person.
Nebraska companies may be eligible for funding assistance through Nebraska Workforce Development. Please visit the following website for additional information
For questions or to register by phone please contact Julie Reiling at 402-472-2529 or firstname.lastname@example.org.
Registration Deadline – February 25, 2023.
Space is limited - early registration is encouraged.
All participants must pre-register. Walk-ins cannot be accommodated!
Refunds will not be offered for canceled registrations.