Acidified Foods Course

Ashley Gutierrez  |  8/8/2012 8:20:35 PM

September 20-21, 2012

The Better Process Control Schools (BPCS) certify supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. According to the FDA/USDA guidelines, each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing.

To assist food industries in complying with the FDA/USDA regulations, a two-day Acidified Foods School for supervisors of food canning plants is offered by the Department of Food Science at Louisiana State University in conjunction with the FDA and the Grocery Manufacturers Association Science & Education Foundation (GMA SEF). This school meets the requirements stated in FDA/USDA regulations for Acidified Foods only.

Instruction is given by members of the LSU Department of Food Science and by experts appointed by the FDA and GMA SEF.

Experience with nationally conducted Better Process Control Schools has shown that students benefit when the examination is given immediately following the lecture and group discussion for each subject covered in the course. Examinations will be graded as quickly as possible so that instructors are aware of the individual participant’s understanding of the subject matter presented.

Opportunities will be provided by the staff during the four-day seminar for specific questions and/or clarifications, which may occur individually or collectively.

Satisfactory completion of the course ensures that the participant is acquainted with:

  • Those critical points in the processing of acidified foods in hermetically sealed containers where errors can be costly.
  • The need for control programs which will detect deviations from safe operating procedures.
  • The processing irregularities which must be dealt with using investigative and evaluative procedures which are adequate to prevent unsafe foods from entering the distribution channels.

The registration fee is $325 per person, which includes the cost of the textbook, certificate, materials, lunches, and coffee breaks.

Pre-registration is required. Space is limited, so please register early.

A 10% group registration discount is available when three (3) or more persons from one company register for the course at the same time. To register, complete the registration form and mail with fee to the address indicated no later than September 12, 2012. Cancellations before September 12, 2012, will be refunded in full at no cost to the registrant, provided notification is received in writing or by telephone followed by written notification. A substitute from the original registrant’s institution or company may attend the seminar.

All class meetings will be held on the LSU campus in 214 Efferson Hall.

Thursday, September 20

7:30 a.m. Registration

8:00 a.m. Welcome
Microbiology
Acidified Foods

12:30 p.m. Lunch (provided)

1:30 p.m. Principles of Thermal Processing
Food Plant Sanitation

4:30 p.m. Make-Up Exams

Friday, September 21

8:00 a.m. Food Container Handling
Records and Recordkeeping

12:00 p.m. Lunch (provided)

1:00 p.m. Process Room Instrumentation
Closures for Glass Containers

4:30 p.m. Make-Up Exams
Awarding of Certificates
Class adjourns

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