The audience for this course is: Food manufacturers that process acidified foods. This class has been approved by the Food and Drug Administration and it is designed to prevent public health problems in acidified foods. The registration for this class includes the textbook Canned Foods: Principles of Thermal Process Control, Acidification, and Container Closure Evaluation (8th Edition).
By taking this course, students will learn: The regulations for acidified and low-acid foods and how to apply the principles of thermal processing to control the main hazards in acidified foods.
Registration deadline: The registration or this class will close on Monday, June 8, 5 PM EDT USA
For more information, or if requiring a disability-related accommodation to participate, please contact Omar Oyarzabal, UVM Extension Food Safety Specialist, at firstname.lastname@example.org, or 802-651-0054, ext. 503, before registering.