Acidified Foods Manufacturing School
Acidified Foods Manufacturing School – Segment 1 and 2
The Acidified Foods Manufacturing School provides instruction in food handling techniques; food protection principles; personal hygiene; plant sanitation; pH controls; critical factors in acidification, and more.
This school is intended for and directed at the level of operating supervisors of acidified foods processing and packaging systems in acidified food establishments. The course includes instruction on acidified foods. It will qualify commercial operators of plants producing acidified foods (fresh packed pickles, acidified peppers, pickled eggs, salsa, etc.) to meet the requirements of the umbrella GMP and the specific GMP for acidified foods (21 CFR Part 114).
By definition, an “operating supervisor” is a person who is in the plant at the time product is processed and packaged. The operating supervisor is responsible for the use of adequate pH and time and temperature processes for rendering the product safe and for proper record keeping and control programs which will detect deviations from safe operating procedures. The operating supervisor may be the same person who conducts the processes and controls. However, each operation during each hour of plant operation must be under the supervision of a person who has been certified as having satisfactorily completed an approved course of instruction. In determining the number of persons to be certified, company management must consider the number of operating shifts per day, vacations, sick leave replacements, and other situations such as promotions and transfer of certified supervisor personnel.
Segment 1: Online
Randomized 10 question multiple choice examinations will be given after each of nine online modules. Students must pass each module quiz with 70% correct and will only be allowed two attempts. Any student who has failed any module may not participate in a segment 2 course. To be certified, completion of ALL modules and passing of ALL examinations given after that module are mandatory. Those passing the examinations given during the Segment 1 curriculum AND completing a face to face segment 2 course will be certified as supervisors under 21 CFR, Sections 108.25 (f) (Acidified Foods) and 114.10 (Acidified Foods). Once registered, you will have 45 days to complete the course material which should take approximately 16 hours. Once you complete Segment One, you will no longer have access to the online content; therefore, you will want to purchase the manual which has all the same content as the online course. You can purchase the manual here.
Segment 2: Face-to-Face
This course completes the requirements to become a certified operating supervisor for acidified foods manufacture and includes both lectures and hands on laboratories.
**SEGMENT 2 MUST BE TAKEN AFTER COMPLETION OF SEGMENT 1 **
University of California, Davis (October 5, 2016)
North Carolina State University (October 6-7, 2016)
– click here for more information – REGISTRATION CLOSED
Lecture 1 • pH, Buffering Capacity, Measuring pH: pH measurements and pH meter calibration, sample preparation and measurement, including examples of acid penetration and buffering capacity.
Lecture 2 • Thermal Processing and Process Filing: Process authority letters and FDA registration/filing, overview of D-values, z-values and F-values.
Lecture 3 • Container Closures: Review of common and uncommon containers, inspection for integrity and common defects, pull-up and security, and examples of defects.
Lecture 4 • How to Register and File (optional)
Lab 1: pH measurements, calibration, sample records
Lab 2: Process authority letters, paper filings and online filings, sample records
Lab 3: Container closure evaluation, sample records