Tuesday, January 29, 2013

Acidified Foods Workshop 2013 - March 25-26

If you plan on selling any value added product for sale that is considered a low acid food, you are required to attend a Better Process Control School.  This school doesn't occur in Missouri very often so take advantage of it's location this year!

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://www.fapc.biz/processcontrol.html) June 12-14, 2013 or at the University of Arkansas (http://www.uark.edu/depts/ifse/bpcsrev1.html) November 5-7, 2013.

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


The registration fee is $400 for the first person from a company and $300 for each additional person. All participants will be provided with workshop materials as well as lunches and refreshments during breaks.  Space is limited and early registration is encouraged.  Registration is limited to 100 participants. Registration deadline: March 11, 2013.  To register, please send an e-mail with contact information (participant name, company name, address, telephone and e-mail) to: LewisJ@missouri.edu

We will confirm your registration and provide directions to the meeting location by e-mail reply. If you have any questions or do not have e-mail access for registration, please contact Ms. JoAnn Lewis, 573-882-4113.

Parking will be provided in a surface lot south of the adjoining Agricultural Engineering Building which is accessed from East Campus Drive at the east end Eckles Hall.  Parking permits may be picked up at registration in Eckles Hall.

Cancellations, with refund, will be accepted until two weeks prior to the start of each course. Cancellations after March 18, 2013 will be charged $100 to cover preparation costs.

Workshop Location

The workshop will be conducted in Eckles Hall on the University of Missouri campus, near the southeast corner of College Avenue and Rollins Road.

The workshop is being held in Eckles Hall on the University of Missouri campus from 7:30-5 on the scheduled dates. Eckles Hall is essentially at the SE corner of College Avenue and Rollins Road. College Avenue runs North/South and connects the cross streets of Business Loop 70, Broadway Avenue, and Stadium Boulevard in Columbia. For a detailed look at the location of the Acidifed Food Workshop, you may visit the www.missouri.edu website and link to Eckles Hall. We have short term parking on the north side of the building which may be used to pick up your parking permit. The all-day parking will be in Lot AV-11 which is just south of Eckles Hall and the Agricultural Engineering Building (access is somewhat hard to describe, but we can help you at the check-in desk which opens at 7:30 am).


Manufacturers of Acidified Food Products are invited to send representatives to our new Acidified Foods Workshop on Columbia campus of the University of Missouri on March 25 and 26, 2013. 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 and two lunches. 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 with FDA conducted by a Process Authority. 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 27-29, 2013. 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 JoAnn Lewis at LewisJ@missouri.edu 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
10:30-11:45—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
7:00—Laboratory Analysis Demonstration (optional*)


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

* The optional Laboratory Analysis Demonstration is open to all participants and will involve the use of common techniques for determining pH and water activity of selected food products. Participants may bring a sample of their own product for the demonstration. 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).

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