- Instructors: Dr. Erin DiCaprio & Dr. Nina Parkinson
- FREQUENTLY ASKED QUESTIONS
- More information about Acidified Foods
UC Davis and North Carolina State University are partnering to offer a “blended-learning” Acidified Foods Manufacturing School. Blended learning means that there is an on-line component (NC State) and an in-person component (NC State or UC Davis).
ACIDIFIED FOODS MANUFACTURING SCHOOL
The Acidified Foods Manufacturing School provides instruction in food handling techniques; food protection principles; personal hygiene; plant sanitation; pH controls; critical factors in acidification, and more.
This school is intended for and directed at the level of operating supervisors of acidified foods processing and packaging systems in acidified food establishments. The course will qualify commercial operators of food processing facilities producing acidified foods (e.g., acidified vegetables, salsas, sauces) to meet the requirements of the umbrella good manufacturing practices (GMP), and the specific federal regulatory requirements for acidified low acid foods (21 CFR Part 114). The state of California requirements for these foods (California Department of Public Health Cannery Inspection Program) will be covered in the UC Davis in-person class.
By definition, an “operating supervisor” is a person who is in the food processing facility at the time product is processed and packaged. The operating supervisor is responsible for the use of adequate pH and time and temperature processes for rendering the product safe and for proper record keeping and control programs which will detect deviations from safe operating procedures. The operating supervisor may be the same person who conducts the processes and controls. However, each operation during each hour of plant operation must be under the supervision of a person who has been certified as having satisfactorily completed an approved course of instruction. In determining the number of persons to be certified, company management must consider the number of operating shifts per day, vacations, sick leave replacements, and other situations such as promotions and transfer of certified supervisor personnel.
Certification as Supervisor
To be certified, completion of ALL online modules and passing of ALL examinations given after each module are mandatory. Only those passing both the examinations given during the Segment 1 online curriculum AND completing a face-to-face Segment 2 course will be certified as supervisors under 21 CFR, Sections 108.25 (f) (Acidified Foods) and 114.10 (Acidified Foods).
Segment 1 - Online
Once registered, you will have 45 days to complete the online course material which should take approximately 16 hours. Randomized 10 question multiple choice examinations will be given after each of nine online modules. Students must pass each module quiz with 70% correct and will only be allowed two attempts. Any student who has failed any module may not participate in Segment 2 of the course. Once you complete Segment 1, you will no longer have access to the online content; therefore, you will want to purchase the manual which has all the same content as the online course. You can purchase the manual here.
Segment 2 – In Person
This course completes the requirements to become a certified operating supervisor for acidified foods manufacture and includes both lectures and hands-on laboratories. This is a one-day workshop that is currently available at North Carolina State University in Raleigh, North Carolina or at the University of California, Davis in Davis, California.
**SEGMENT 2 MUST BE TAKEN AFTER COMPLETION OF SEGMENT 1 **
Lecture 1 • water activity, pH, equilibrium pH, buffering capacity, measuring pH (pH meter calibration, sample preparation, pH measurement), Difficult products such as oily, starchy or products containing seeds will also be covered.
Lecture 2 • Thermal processing and process filing: Process authority letters and FDA registration/filing, overview of D-values, z-values and F-values.
Lecture 3 • Container Closures: Review of common and uncommon containers, inspection for integrity and common defects, pull-up and security, and examples of defects.
Lecture 4 • How to Register and File for products made in and outside the State of California.
Lab 1: pH measurements, calibration, sample records
Lab 2: Process authority letters, paper filings and online filings, sample records
Lab 3: Container closure evaluation, sample records