Acidified Foods Manufacturing School
The Acidified Foods Manufacturing School provides instruction primarily for operating supervisors, the individual who is in the plant or kitchen at the time an acidified preserved food product is packed and processed. The school is particularly intended for operators or operating supervisors involved in production of thermally processed acidified foods.
The Acidified Foods Manufacturing School has two parts or “Segments”. Segment One is the Internet course. Those who complete the Internet course are eligible to attend a Segment Two in-person course taught by an Acidified Foods Manufacturing School instructor. Those who complete both the Segment One Internet course and an in-person Segment Two course will receive a Certificate of Course Completion to demonstrate they meet the training requirement of the FDA Acidified regulation. This training sequence is equivalent to the training received by attending a standard in-person Better Process Control School course.
1a. Register and pay by credit card for Segment One. Upon completion of Segment One registration, you will receive an email with Segment One enrollment information. You may begin Segment One immediately or await receiving your course manual.
2. Once you’ve created your Moodle account and enrolled in Segment One, you will be reading and watching the content of each module, followed by taking each module quiz. You must pass each module quiz with 70% correct and will only be allowed two attempts. You have 45 days from enrollment into Segment One to finish all nine module quizzes. Please email us when you’ve completed all nine module quizzes, and we will email your Segment One Completion email. If your 45 days deadline has passed and you are still interested in finishing the course, please contact us at email@example.com.
3. Once you receive your Segment One Completion email, you are eligible to attend a Segment Two course. Those who complete both the Segment One online and a Segment Two in-person course will receive a Certificate of Course Completion to demonstrate you meet the training requirement of the FDA Acidified regulation. This training sequence is equivalent to the training received by attending a Better Process Control School training course.
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 & 21 CFR 108).
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 **
NEXT SEGMENT TWO: December 11-12, 2017 (NC State)
** Registration closes December 6, 2017. **
Monday, December 11, 2017 • 1:00–5:00PM
Tuesday, December 12, 2017 • 9:00AM–12:00PM
Schaub Hall Food Science Building, Room G40
NC State University Campus
400 Dan Allen Drive, Raleigh, NC 27607
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