TO: Food and Dairy Inspectors, Supervisors, Rating Officers and Other Interested Parties
SUBJECT: Acidified Commerical Cooking Class .PDF File link
|
The following is
information regarding an upcoming course on “Better Process
Control School for Acidified Foods”.
FDA and USDA require approved BPC Schools to follow certain guidelines. To assure the safety of acidified foods, Schools must cover the critical factors supervisors must know when processing acidified foods. Participants seeking certification are required to attend a Better Process Control School and pass examinations on these topics:
●
Microbiology of Thermally Processed Foods
●
Food Container Handling
●
Records and Record keeping
●
Principles of Food Plant Sanitation
●
Principles of Thermal Processing
●
Equipment, Instrumentation, and Operation
for Thermal Processing Systems
Participants seeking certification in specific processing systems must attend that session and are required to pass the respective examination. Process systems offered for certification include:
Participants seeking certification for a specific container closure system must attend that session and pass the respective examination. Closure sessions offered for certification include: ● Closures for Glass Containers Examination questions are prepared by the GMA Science and Education Foundation. With the approval of FDA and USDA. Each examination consists of 10-20 questions and requires a minimum score of 70% to pass.
Course Schedule:Date:
June 30 - July 1, 2010 Enrollment: Pre-registration with payment is mandatory . The registration fee is $250.00. To enroll, mail the enclosed registration form with a check or money order payable to The University of Tennessee to:
Nancy Austin
Or you may register and pay by credit card on-line at https://web.dii.utk.edu/agStore/pc-2694-2410-better-processcontrol- school-for-acidified-foods-june-30-july-1-2010.aspx |
LINKS (more to come):
Processing Acidified Foods-Chapter 901 Processing Acidified Foods in
Hermetically Sealed Containers
Acidified Foods From NC State University
A commerical kitchen is being built and will be available for rent soon. I believe this kitchen is privately owned and is being set up to process acidified foods. It will be located in Lebanon. This kitchen will also "process" your goods if so requested. Contact Mr. John Cook at 615-547-1376 for additional information.
Table(s)/Federal Codes-(MUST KNOW
Stuff)
21 CFR
Part 110
CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN
FOOD
21 CFR
Part 114 ACIDIFIED FOODS
21 CFR
Part 113 THERMALLY PROCESSED
LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS
21 CFR
Part 108 EMERGENCY PERMIT CONTROL
FDA Forms
Required forms needed for registration and process filing
Questions with answers
Instructions for Establishment
Registration and
Processing Filing for
Acidified and Low-Acid Canned Foods
Question: If I don't have a commercial kitchen, but I have been to the
commercial cooking class, can I rent another kitchen that has been
certified?
answer: Yes, without provisions.
Question: What are the requirements for record keeping by the kitchen owner and
myself?
answer: The kitchen owner should keep a ledger note of
the time and date rented and for how long in case of a verification request.
Record keeping by the manufacturer is the same no matter where the food is
processed, either in a rented commerical kitchen or their own kitchen.