News Release
For Immediate Release — September 15, 2009
School Offers Certification for Low Acid and
Acidified
Food Canning Facilities Operators
KNOXVILLE, Tenn. — Food scientists with the University of Tennessee College of Agricultural Sciences and Natural Resources and UT Extension will conduct a Better Process Control School for Low Acid and Acidified Foods Tuesday, October 27, through Friday, October 30, at the UT Conference Center, 600 Henley St.
The four-day certification course, offered through the Food Science and Technology Department, fulfills requirements of and is approved by the Food and Drug Administration and USDA Good Manufacturing Practice (GMP) to certify supervisors of acidification and container closure evaluation operations during the canning of acidified foods.
Companies or individuals that manufacture acidified foods for sale must operate with a certified supervisor on the premises when processing, according to FDA and USDA regulations.
Low acid canned foods are any shelf-stable food product with a pH greater than 4.6 (e.g., vegetables, meats, or fish). Acidified foods are any shelf-stable product that includes a food-grade acidulant (e.g., vinegar) to lower the equilibrium pH to less than 4.6. Examples are any pickled vegetable (e.g., corn relish, beets, green beans, etc.), chow-chow, quick cucumber pickles, pickled meats and pickled eggs. Fermented foods, such as sauerkraut, are not acidified foods. Acidified foods also do not include any product that is intended to be refrigerated or frozen.
Preregistration with payment is mandatory, and the $500 registration fee is nonrefundable. Registration includes instruction materials, supplies, tuition and certificates.
For more information, or to enroll, visit www.wcmorris.com or contact Nancy Austin at 865-974-7717 or naustin@utk.edu.
The University of Tennessee Institute of Agriculture provides instruction, research and public service through the UT College of Agricultural Sciences and Natural Resources; the UT College of Veterinary Medicine; UT AgResearch, including its system of 10 research and education centers; and UT Extension with offices in all 95 Tennessee counties.
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Contacts:
Dr. John R. Mount, Associate Professor, Department of Food Science and Technology, 865-974-7279, jmount@utk.edu
Dr. P. Michael Davidson, Professor and Head, Department of Food Science and Technology, 865-974-0988, pmdavidson@utk.edu
Dr. William C. Morris, Professor and UT Extension Specialist, 865-974-7717, wcmorris@utk.edu