Better Process Control School for Acidified Foods Online

Better Process Control School for Acidified Foods-Online

acidified foods in jars

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 two 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.

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
•    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


December 10-11, 2024

Computer Requirements

Participants must have video and audio capability and connectivity to Zoom during the course. To find out if you have the required equipment, please download the Computer Requirements file by clicking on the link below. This document will provide you with the information and requirements necessary to attend this course.

Computer Requirements (PDF)


The fee for this 2 day workshop, which includes a textbook is $450 per person.

Nebraska companies may be eligible for funding assistance through Nebraska Workforce Development. Please visit the following website for additional information.



Space is limited - early registration is encouraged.

All participants must pre-register.

Registration Deadline – November 20, 2024

Refunds will not be offered for canceled registrations.

On-Site Presentations

The Food Processing Center also presents this school for companies or agencies at their site. For questions or to register by phone please contact Julie Reiling at 402-472-2529 or to discuss this option.