Close Menu

Events

Missouri Enterprise seminars, workshops and training classes are designed to help companies and individuals upgrade their skills, learn new ones, increase productivity, reduce costs, conserve energy and resources, create new products and improve existing ones. If you would like to suggest a topic, please contact your Missouri Enterprise Area Business Manager.

View comprehensive list of Missouri Enterprise’s Training Offerings

Refund Policy for Promotions: Those who fail to use a specific promo code during registration will not be able to recover the discount later. All promo codes MUST be used at the time of registration.

Cancellation Policy: To receive a full refund (less credit card fees), registrants must contact us 10 or more business days prior to the event. Please include the reason for the cancellation. As a non-profit, we strive to do our best to deliver top-notch service to Missouri manufacturers. Please let us know if there is anything else we can do to make working with Missouri Enterprise more successful for your company.

Voyager Pass

Better Process Control School for Acidified Foods Online

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, which is being offered by our Nebraska Food Safety in the Heartland partners, 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
  • 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
  • Closures for Glass Containers
  • Flexible and Semirigid Containers

Certification

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.

Instructors

Dr. Andreia Bianchini
Associate Professor - UNL Department of Food Science and Technology

Dr. Bismarck Martinez
Food Safety Research Specialist  - The Food Processing Center

Dr. Jayne Stratton
Better Process Control School Director - The Food Processing Center
Research Associate Professor - The Food Processing Center
Laboratory Services Manager - The Food Processing Center

Dates

June 23 - 24, 2020

Computer Requirements

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

Fee

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.

https://dol.nebraska.gov/EmploymentAndTraining/Training/WorkerTrainingProgram

Space is limited - early registration is encouraged.

All participants must pre-register.

Registration Deadline – June 15, 2020

Refunds will not be offered for canceled registrations.

Register through the Nebraska MEP.

Event Properties

Event Date 06-23-2020 8:00 am
Event End Date 06-24-2020 5:00 pm
Registration Start Date 05-08-2020
Cut off date 06-15-2020 5:00 pm
Individual Price $450.00 (includes text book)