Food Processing Center school addresses safety issues surrounding acidified canned foods

Food Innovation Center
The Better Process Control School for Acidified Foods is scheduled April 20-21, 2020 in Lincoln.

October 28, 2019

Lincoln, Neb. — An upcoming University of Nebraska–Lincoln Food Processing Center school will offer processors the chance to develop a better understanding of safety issues surrounding acidified canned foods. The Better Process Control School for Acidified Foods is scheduled April 20-21, 2020 in Lincoln.

The Better Process Control School for Acidified Foods is suitable for anyone requiring certification. However, the school has been designed specifically for individuals with little or no food science or food safety background, small processors and those selling products at farmers’ markets and other local events. The Better Process Control School equips attendees with a scientific understanding of strategies of pathogen control, especially clostridium botulinum. 

The FDA defines acidified foods as products with a high acidity level, or a pH level below 4.6, and a high level of moisture, or a water activity above 0.85. These foods include beans, cucumbers, cabbage, artichokes, cauliflower, peppers, salsas, some sauces and fish, singly or in any combination. Exempted from FDA regulations are acid foods, repacked acidified foods, fermented foods, carbonated beverages, jams, jellies, preserves and refrigerated foods. Food companies that are uncertain if their products fall into this category can contact The Food Processing Center or their local health inspector.   

By law, each processor of these types of foods must always operate with a trained supervisor on hand at all times. These regulations apply to any size processor, including those that sell products through farmers' markets, on-line and to local stores. The Food Processing Center is certified by the FDA to teach this school.   

The school includes FDA approved testing and certification. Upon successful completion of the school, participants become certified and their names are submitted to the FDA. The school is taught by faculty experts from The Food Processing Center. Class size is limited, and pre-registration is required.

 For more information or to register, visit fpc.unl.edu or contact Jill Gifford at 402-472-2819 or jgifford1@unl.edu.


Jill Gifford
The Food Processing Center
402-472-2819
jgifford@unl.edu