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Better Process Control School for Acidified Foods

Better Process Control School for Acidified Foods

April 11- 12, 2016 in Lincoln, Nebraska

Presented by the

University of Nebraska Food Processing Center

The Food and Drug Administration’s regulations in 21 CFR 108, 113, and 114 became effective May 15, 1979. These regulations are designed to prevent public health problems in low-acid and acidified low-acid canned foods which includes companion animal foods.  These products have a high acidity level or a pH below 4.6 and a high level of moisture or a water activity above 0.85.According to the FDA the definition of acidified foods means low-acid foods to which acid or acid foods are added; these foods may include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, peppers, salsas, some sauces, and fish, singly or in any combination. Exemptions would include acid foods, repacked acidified foods, fermented foods, carbonated beverages, jams, jellies, preserves, and refrigerated foods.  

By law, each processor of these types of foods must operate with a trained supervisor on hand at all times.  The Better Process Control School provides the practical application of the principles set forth by these regulations. The school equips professionals with a scientific understanding of thermal processes and strategies of pathogen control, first and foremost clostridium botulinum.

The Food Processing Center has designed their two-day Better Process Control School for Acidified Foods specifically for individuals with little or no food science or food safety background. It is suitable for anyone requiring this certification, however, it has been designed for small food processors and those selling products at Farmer’s Markets and other local events.

Topic Sections

●FDA Regulations                                                     ●Records for Product Protection  

●Microbiology of Thermally Processed Foods         ●Food Plant Sanitation

●Acidified Foods                                                       ●Principles of Thermal Processing  

●Food Container Handling                                       ●Process Room Instrumentation

●Closures for Glass Containers                               ●Hands-on Laboratory Exercises

●Closures for Semi-rigid and Flexible Containers                       

For more information or to register please visit our website: or contact Jill Gifford 402-472-2819 or

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About the Extension Foundation

The Extension Foundation was formed in 2006 by Extension Directors and Administrators. Today, the Foundation partners with Cooperative Extension through liaison roles and a formal plan of work with the Extension Committee on Organization and Policy (ECOP) to increase system capacity while providing programmatic services, and helping Extension programs scale and investigate new methods and models for implementing programs. The Foundation provides professional development to Cooperative Extension professionals and offers exclusive services to its members. In 2020 and 2021, the Extension Foundation has awarded 85% of its direct funding back to the Cooperative Extension System, 100% of funds are used to support Cooperative Extension initiatives. 

This technology is supported in part by New Technologies for Agriculture Extension grant no. 2020-41595-30123 from the USDA National Institute of Food and Agriculture and membership funding. Any opinions, findings, conclusions, or recommendations expressed in the content are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. For more information, please visit You can view the terms of useat

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