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 is 100% ONLINE.
Those who complete the 100% Online Course will receive a Certificate of Course Completion to demonstrate they meet the training requirement of the FDA Acidified regulation (21 Code of Federal Regulations Part 114). This training sequence is equivalent to the training received by attending a standard in-person Acidified Foods Only Better Process Control School course.
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 receive the Certificate of Course Completion. 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 online curriculum will be certified as supervisors under 21 CFR, Sections 108.25 (f) (Acidified Foods) and 114.10 (Acidified Foods). Once registered, you will have 365 days to complete the course material, which should take approximately 16 hours. Once you complete the online course, you will no longer have access to the online content.
OPTIONAL: Those who complete the 100% online course are eligible to attend a supplemental in-person course taught by an Acidified Foods Manufacturing School instructor and offered multiple times per year.
Register & Pay by Credit Card for the 100% Online Course. Upon completion of course registration, you will receive an email with course enrollment information and automatically be enrolled into the 100% Online Moodle Course. You may begin the course immediately or await receiving your course manual. Your course manual will be mailed directly to you based on the address provided in registration.
Once enrolled in the course, 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 within the two allowed attempts. You have 365 days from enrollment into the course to finish all nine module quizzes. You will automatically receive your Certificate of Course Completion once you correctly complete all nine module quizzes.
OPTIONAL: Once you receive your Certificate of Course Completion, you are eligible to attend a supplemental in-person course.
Acidified Foods Manufacturing School
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.
Optional: Supplemental Course
This supplemental course provides further application and best practices of concepts learned in the online course and includes both lectures and hands on laboratories.
**SUPPLEMENTAL COURSE TO BE TAKEN AFTER COMPLETION OF ONLINE COURSE **
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