Acidified Foods Workshop 2019

March 25-26, 2019

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 Jennifer Garrett (573-882-4113 or, or Dr. Andrew Clarke (573-882-2610 or at the University of Missouri Food Science Program 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.

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


The registration fee is $500 for the first person from a company and $400 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.

Space is limited and early registration is encouraged.

Registration is limited to 60 participants. Registration deadline: March 20, 2019.

To register, please email registration to:

If you wish to pay by credit card, contact Jennifer Garrett, or 573-882-4113. Note: All credit card transactions must be done before the workshop date; no on-site credit card payments will be accepted.

If paying by check, make it out to the University of Missouri and mail to Jennifer Garrett, University of Missouri, 246 Stringer Wing, Columbia, MO 65211.

We will confirm your registration once payment has been recieved by email reply. If you have any questions or do not have email access for registration, please contact Jennifer Garrett, 573-882-4113.


Cancellations, with refund, will be accepted until two weeks prior to the start of the course. Cancellations after March 20, 2019 will be charged $100 to cover preparation costs.

Lodging Information

There are a number of hotel choices in the Columbia 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 in Eckles Hall on the University of Missouri Campus at 1406 East Rollins Street, Columbia, MO 65211.


Manufacturers of Acidified Food Products are invited to send representatives to our Acidified Foods Workshop at Eckles Hall on the University of Missouri campus in Columbia, MO. 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 27-29, 2019, 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. Online registration is available.

AFW Schedule

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).

Back to top