Acidified Foods Workshop 2011

Any farmer who is thinking about adding value to products that are considered acid need to attend an Acidified Foods Workshop before they can sell any of their products.  Normally this workshop is held out of state but on Jan 13-14, the workshop will be held on campus at the University of Missouri, Columiba.  This two-day course for producers who are processing their own acidified food will meet the requirements of FDA and 21 CFR Part 114.

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 January 13 and 14, 2011. 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.

Workshop Faculty
Andrew Clarke, Ph.D., University of Missouri-Columbia
William McGlynn, Ph.D., Oklahoma State University
Steve Seideman, Ph.D., University of Arkansas

Registration
The registration fee is $375 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.  Registration is limited to 100 participants. Registration deadline: Dec. 30, 2010.

To register, please send an e-mail with contact information (participant name, company name, address, telephone and e-mail) to JoAnn Lewis, or call 573-882-4113 if you have questions.

Lodging Information
Information regarding lodging will be sent to participants upon receipt of course registration. Lodging costs are not included in the registration fees.

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.

Parking
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.

Schedule

Day 1, Thursday January 13

7:30-8:00 Registration

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

8:10-8:45 FDA Regulations (Ch 1), FDA Representative (TBA)

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

10:15-10:30 Break

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

11:45-12:45 Lunch

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

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

3:00-3:15 Break

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

4:30 Questions & Discussion

4:45 Adjourn

7:00 Laboratory Analysis Demonstration (optional*)

Day 2, Friday, Jan 14

7:30- 8:00 Exam Retakes

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

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

10:30 10:45 Break

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

12:00-1:00 Lunch

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

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

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  for rates).