New online self-paced Better Process Control School is available
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EmailFDA-required course for thermal processors of food is now available on-demand.
Michigan State University Extension is offering a new Online Self-Paced Better Process Control School instructed by Kirk Dolan, MSU professor in the Department of Food Science and Human Nutrition.
This course is required for all processors of acidified and low-acid canned foods. Examples of acidified foods are all pickled products, many salsas and tomato-based soups. Examples of low-acid canned foods are soups without tomatoes, such as soups with meats, legumes and vegetables.
FAQ:
- I produce jams, jellies and preserves. Do I need this course? No, unless your product contains peppers or other vegetables. In that case, contact a process authority (Instructor Kirk Dolan is a process authority) to determine your product classification.
- I produce breads, pastries and other baked goods. Do I need this course?
- A process authority determined my hot sauce is acid. Do I need this course?
- I produce sauerkraut and fermented pickles. Do I need this course? No, fermented foods are exempt from acidified registration.
- How long is the certification good for? Lifetime, there is no need for renewal.
- Is my product with pH <= 4.6 acidified? Contact a Process Authority to classify your product.
- Is the course textbook required? No, but it makes taking the quizzes much more convenient, is a great help in understanding the recordings, and is a valuable resource to refer back to.
This online, on-demand course makes it more convenient for people who cannot travel to MSU for the in-person course. This new course is available 24/7 according to your schedule, anywhere in the world.
You can take one, two or all three certifications: Acidified, Retort, Aseptic. There are volume discounts listed for participants taking all three certifications.
As a bonus, Kirk Dolan will give a semiannual 1-hour Q&A session via Zoom for all registrants within the preceding year.
