Acidified Foods Processing Workshop (online course)
Dr. Nummer offers an acid and acidified foods thermal processing workshop on demand. The workshop is in-person and is held in different locations. The most previous has been in Wyoming. Dr. Nummer will also roll out a new online version of the course. This is scheduled to roll out soon. if you wish to be a beta tester (complete with certificate) please email Dr. Nummer.
Section 1. Overview
• 1.a. Know that improperly canned or bottled foods has led to serious foodborne illnesses including deaths.
• 1.b. Know that in response to previous foodborne illnesses, the FDA has created regulations found in 21 CFR 114 to regulate acidified foods canning.
• 1.c. Know that 21 CFR 114 specifies that each SUPERVISOR of an acidified foods process MUST receive training in safe processing. This course meets that training requirement.
• 2.0.a. Know the difference between food safety and food quality.
• 2.1.a. Know the 3 main potential pathogens in acid/acidified foods (C. botulinum, E. coli, and Salmonella).
• 2.1.b. Understand that C. botulinum ONLY grows in the absence of oxygen and at acid levels (pH > 4.6)
• 2.1.c. Understand the implications of spore forming bacteria in heat processed foods including acid/acidified foods
• 2.1.d. Understand the nature of acid tolerant pathogens and its implications on non thermally processed acid/acidified foods.
• 2.2.a. Know the three main groups of acid/acidified foods spoilage organisms (acid tolerant spore formers, yeast/molds, and bacteria)
• 2.2.b. Understand the effects of acid tolerant spore formers on acid/acidified foods spoilage including that pH < 4.2 will control them
• 2.2.c. Understand the effects of acid tolerant yeast, molds, and bacteria on acid/acidified food spoilage
• 3.1.a. Know acid/acidified foods require a pH ≤ 4.6 in all parts of the food without exception and that when hermetically sealed they MAY be able to be stored at room temperature.
• 3.1.b. Know scheduled process, process letter, and Process authority.
• 3.1.c. Understand that a acid/acidified food thermal process MUST kill all vegetative pathogens and should destroy all vegetative spoilage organisms
• 3.1.d. Understand the thermal process for acid/acidified foods is based on acid level (pH).
• 3.1.e. Understand that acid/acidified foods between pH 4.2 and 4.6 requires more heat than lower pH foods due to acid tolerant spore formers.
• 3.1.f. Know the three main types of thermal packaging processing options
• 3.2.a. Know the one non-thermal packaging option for acid/acidified foods with a pH ≤ 3.3
• 3.0.a. Analyze the different canning methods on the potential for pathogens and spoilage in acid/acidified foods.
• 4.1.a. Know the basics of pH and its relationship to food safety and spoilage.
• 4.1.b. Know and demonstrate how to calibrate a pH meter and measure pH.
• 4.1.c. Understand equilibrium pH and its measurement
• 4.2.a. Know the principles and importance of temperature measurement, including some different types of thermometers
• 4.2.b. Know and demonstrate how to calibrate a thermometer and measure temperature.
• 4.2.c. Understand equilibrium pH and its measurement
• 4.3.a. Know some different options for containers
• 4.3.b. Understand the need for cleanliness and integrity (no damage) of containers and caps before packaging
• 4.3.c. Understand the requirement for head space, container integrity and closure success during and after packaging
• 4.0.a. Understand the requirement that pH, temperature, and container inspection records are required.
• 5.0.a. Know that there will be licensing and/or approvals required from state regulatory.
• 5.0.b. Know that the FDA requires ALL food manufacturers to register (food facility registration)
• 5.0.c. Know that the FDA requires only ACIDIFIED food manufacturers to register (acidified foods manufacturer food facility registration Form 2541)
• 5.0.d. Know that the FDA requires only ACIDIFIED food manufacturers to register each acidified food using From 2541a
• 5.0.e. Know that the FDA requires ALL food manufacturers to adhere to the requirements of cGMPs (most state regulatory as well).
• 5.1.a. Know the definitions of recall and market withdrawal.
• 5.1.b. Understand the components of a recall plan including traceability requirements