Acidified Foods Workshop 2017
March 27 - 28, 2017
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 ClarkeA@missouri.edu) 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 (http://fapc.biz/workshops/processcontrol.html) June 6-8, 2017.
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.
Space is limited and early registration is encouraged.
Registration is limited to 60 participants. Registration deadline: March 13, 2017.
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 Jennifer Garrett, University of Missouri, 246 Stringer Wing, Columbia, MO 65211.
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 Jennifer Garrett, 573-882-4113.
Cancellations, with refund, will be accepted until two weeks prior to the start of the course. Cancellations after March 13, 2017 will be charged $100 to cover preparation costs.
There are a number of hotel choices in the Sedalia 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.
The workshop is being held in the Youth Building on the Missouri State Fairgrounds at 2503 West 16th Street, Sedalia, Missouri 65301.
See this map of the Missouri State Fairgrounds (PDF) to find the Youth Center, Building #6 on the map.
Manufacturers of Acidified Food Products are invited to send representatives to our Acidified Foods Workshop at the Youth Building of the Missouri State Fairgrounds in Sedalia, Missouri, on March 27-28, 2017. 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 ClarkeA@missouri.edu 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 29-31, 2017, 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 ClarkeA@missouri.edu or Jennifer Garrett at BoggsJ@missouri.edu for more information about the HACCP Workshop. Online registration is available.
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
10:30-11:45 Acidified Foods (Chapter 3) Dr. Andrew Clarke, MU
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
3:15- 4:30 Food Container Handling (Chapter 6) Dr. William McGlynn, OSU
4:30 Questions & Discussion
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
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 ClarkeA@missouri.edu for rates).