Facilities operators certification class offered
Posted: Saturday, September 18, 2010 8:52 am
The Messenger 09.17.10
KNOXVILLE — Food scientists with the University of Tennessee College of Agricultural Sciences and Natural Resources and UT Extension will conduct a Better Process Control School for Low Acid and Acidified Foods Oct. 5-8 at the UT Conference Center, 600 Henley St. in Knoxville.
The four-day certification course, offered through the Food Science and Tech-nology Department, fulfills requirements of and is approved by the Food and Drug Administration and USDA Food Safety and Inspection Service to certify supervisors of low acid food canning processes and acidification as well as container closure evaluation operations for canning of low acid and acidified foods. Companies or individuals that manufacture low acid canned or acidified foods for sale must operate with a certified supervisor on the premises when processing, according to FDA and USDA regulations.
Low acid canned foods are any shelf stable food product with a pH greater than 4.6 (e.g., vegetables, meats, fish). Acidified foods are any shelf stable product that includes a food-grade acidulant (e.g., vinegar) to lower the equilibrium pH to less than 4.6. Examples are pickled vegetables (e.g., corn relish, beets, green beans, etc.), chow-chow, quick cucumber pickles, pickled meats and pickled eggs. Fermented foods, such as sauerkraut, are not acidified foods. Acidified foods also do not include any product that is intended to be refrigerated or frozen.
Pre-registration with payment is mandatory and the $500 registration fee is nonrefundable. Registration includes materials, supplies, tuition, certificates, continental breakfast and lunch.
For more information or to enroll, visit http://tinyurl.com/bpcs0810 or contact Nancy Austin at (865) 974-7717 or firstname.lastname@example.org.
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