Acidified Foods Workshop 2016

March 28-29, 2016

This workshop is a Better Process Control School (BPCS) event specifically for processors of acidified food products and meets the requirements of 21 CFR Part 114 for FDA regulated food manufacturers. Please contact Dr. Andrew Clarke at the University of Missouri Food Science Program (573-882-2610) or if you have any questions about the Acidified Food Workshop.

Processors of low acid canned foods should attend a BPCS event designed for thermal processing (retorting) of low acid products such as one offered at Oklahoma State University ( June 7-9, 2016.

Providing assistance and training for processors in Missouri, Arkansas and Oklahoma. Processors from other states are welcome!


The registration fee is $450 for the first person from a company and $350 for each additional person from the same company or farm. All participants will be provided with workshop materials including testing, as well as refreshments during breaks. Lunch is not included, but there are many options for lunch near the workshop location.


The Missouri Department of Agriculture is generously offering up to 10 $225 scholarships to paid AgriMissouri members in good standing to attend the workshop. Anyone interested must complete the scholarship application and return by Friday, March 4, 2016. Contact Catherine Bohnert of MDA for more information on the scholarships.

Space is limited and early registration is encouraged.

Registration is limited to 60 participants. Registration deadline: March 14, 2016.

To register, please send an e-mail with contact information (participant name, company name, address, telephone and e-mail) to:

Checks should be made payable to the University of Missouri and mailed to Celeste Tilley, University of Missouri Extension, 105 East 5th St, Suite 200, Kansas City, MO 64106.

We will confirm your registration once payment has been recieved by e-mail reply. If you have any questions or do not have e-mail access for registration, please contact Londa Nwadike, 816-482-5854.


Cancellations, with refund, will be accepted until two weeks prior to the start of the course. Cancellations after March 14, 2016 will be charged $100 to cover preparation costs.

Lodging Information

There are a number of hotel choices in the Kansas City area, including near the workshop location. Participants make their own reservations if needed and lodging is not included in the cost of registration for the Acidified Food Workshop.

Workshop Location

The workshop is being held at University of Missouri Extension Jackson County West Office, directly across from City Market in Kansas City, MO. The office is located at 105 E 5th St, Kansas City, MO 64106. Parking is available behind the Steamboat Arabia Museum located near the corner of Grand Blvd and E 4th St.


Manufacturers of Acidified Food Products are invited to send representatives to our Acidified Foods Workshop at the University of Missouri Extension Jackson County Extension Office on March 28-29, 2016. This workshop was developed in conjunction with partners at the University of Arkansas and Oklahoma State University to satisfy regulatory requirements for processors of acidified foods. The workshop will help participants to understand basic food safety principles and comply with 21 CFR Part 114.

The two-day (7:30 a.m. to 5 p.m.) workshop is best for managers or process operators responsible for the safety of acidified foods. New or relatively inexperienced employees are welcome and a reduced registration fee will be available for multiple representatives from a single company. The registration fee will cover all educational materials, exams, and a food safety textbook plus refreshments. In addition, the registration fee includes a laboratory analysis of the pH and water activity for one product per participant.

At the end of the program, there will be a "walk-through" of the paperwork needed to file an acidified food process conducted by a Process Authority with FDA. Every participant that successfully completes the workshop will receive a certificate that may be used to verify the training for FDA or Missouri Department of Health and Senior Services records.

The Better Process Control School for thermally processed low acid foods and the Acidified Food Workshop for acidified foods are available for companies or agencies at their site. Please contact Dr. Andrew Clarke at 573-882-2610 or for more information and scheduling.


The University of Missouri will also host a workshop for Implementation of HACCP for the Meat and Food Industry on March 30-April 1, 2016 in Columbia, Mo. Separate registration is required for this workshop which is accredited by the International HACCP Alliance for certificate-based instruction that satisfy USDA and FDA training requirements. Contact either Andrew Clarke at or Jennifer Garrett at for more information about the HACCP Workshop.


Day 1

7:30-8:00 AM   Registration

8:00-8:10         Welcome and Course Introduction                 Dr. Andrew Clarke, MU

8:10-8:45         FDA Regulations (Chapter 1)                         TBD, Consumer Safety Officer, FDA

8:45-10:15       Microbiology (Chapter 2)                               Dr. Steve Seideman, UA

10:15-10:30     Break

10:30-11:45     Acidified Foods (Chapter 3)                         Dr. Andrew Clarke, MU

11:45-12:45     Lunch

12:45-1:45       Principles of Thermal Processing (Chapter 4)  Dr. William McGlynn, OSU

1:45-3:00         Food Plant Sanitation (Chapter 5)                  Dr. Andrew Clarke, MU

3:00-3:15         Break

3:15- 4:30        Food Container Handling (Chapter 6)            Dr. William McGlynn, OSU

4:30                 Questions & Discussion

4:45                 Adjourn*

Day 2

7:30- 8:00 AM  Exam Retakes

8:00- 9:30        Records for Product Protection (Chapter 7)   Dr. Andrew Clarke, MU

9:30-10:30       Process Room Instrumentation,                      Dr. Steve Seideman, UA
                         Equipment and Operation (Chapter 8)                            

10:30 10:45        Break

10:45-12:00     Closure of Glass Containers (Chapter 16)      Dr. Andrew Clarke, MU

12:00-1:00       Lunch

1:00-2:15         Closures for Semi-rigid and Flexible              Dr. Steve Seideman, UA               
                         Containers (Chapter 17)          

2:15-4:00         Process Authority Services and                      Dr. William McGlynn, OSU
                         Filing Process Schedules with FDA

4:00                 Questions, Evaluations

4:30                 Workshop Concludes

* A confidential analysis of pH and water activity of one product per participant is included in the workshop registration. Additional products can be tested for a fee (please contact Andrew Clarke at for rates).

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