A online certification course for food processing continues through April 20 with New Mexico State University’s College of Agricultural, Consumer and Environmental Sciences.  It is intended for managers and supervisors of food-processing plants that use thermal processing. The course, “Better Process Control School for Low-Acid, Aseptic and Acidified Foods,” will be presented virtually live over seven session sessions through Apil 20. Each session will take place from 8 a.m. to 5 p.m.

 The Better Process Control School is approved by the commissioner of the Food and Drug Administration and sponsored by NMSU. The FDA requires this course for food processors who process aseptic, acidified and low-acid foods. The program satisfies training requirements and regulations set by the FDA and United States Department of Agriculture. The course follows the manual from the  Consumer Brand Association’s “Canned Foods: Principles of thermal Process Control, Acidification, and Container Closure Evaluation” program.

The course is open to managers and supervisors of commercial food-processing operations of thermal procession systems, acidification and container closure evaluation programs for low-acid, aseptic and acidified canned foods. NMSU will offer course options:

  • Aseptic and acidified foods course (five sessions); $400 per person.
  • Low-acid foods course (seven sessions); $600 per person. 

Registration cost includes online instruction and testing.  Participants must purchase their own printed or digital manual.

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