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The two-day workshop meets FDA training
requirements for those wanting to sell acidified, shelf-stable canned foods,
said Londa Nwadike, MU Extension consumer food safety state specialist.
Out-of-state participants are welcome, she said.
Teaching the workshop will be Andrew Clarke,
associate professor of food science at MU; William McGlynn, horticulture
products processing specialist at Oklahoma State; and Steve Seideman, extension
food processing specialist at the University of Arkansas.
Topics will include FDA regulations, principles
of thermal processing, food plant sanitation and microbiology. Upon successful
completion of the workshop, participants will receive a certificate that can be
used to verify training for FDA or Missouri Department of Health and Senior
Services records.
The workshop will be held at Kansas City office
of MU Extension in Jackson County, 105 E. Fifth St., across the street from the
City Market.
Registration is $450 for the first person from a
company and $350 for each additional participant from the same company. The fee
covers educational materials, exams, a food safety textbook, refreshments and a
laboratory analysis of pH and water activity for one product per participant.
To register, send contact information (name,
company, address, phone number and email address) to NwadikeL@missouri.edu.
Checks should be payable to the University of Missouri and mailed to Celeste
Tilley, MU Extension in Jackson County, 105 E. 5th St., Suite 200, Kansas City,
MO 64106.
For more information, contact Nwadike at
816-482-5854. Registration deadline is March 14.
The Missouri Department of Agriculture is
offering a limited number of $225 scholarships to AgriMissouri members.
Additional information and a scholarship application are available at http://foodscience.missouri.edu/afw/.
The workshop was designed as a Better Process
Control School to meet FDA regulations on acidified foods (21 CFR Part 114).
