Commercially Sterile Packaged Foods
Traditionally the courses offered for processed foods have focused on Low Acid Canned Foods (LACF) and Better Processing Controls. JIFSAN took on the challenge of developing a training program for manufacturers of all types of packaged foods to include the above topics and with an emphasis on the concept of commercial sterility. The program gives attention to recognized Good Manufacturing Practices (GMP) for all food manufacturing processes covered in the program materials.
A team of instructors from the University, FDA and Industry worked together to prepare course materials and deliver the course in three locations to date.
Previous Trainings
- 2009 - Morocco
- 2010 - China
- 2011 - China
Typical Program Content
- Low Acid Canned Foods
- Fundamentals of Microbiology
- Acid and Water Activity Controlled Foods
- Thermal Resistance of Bacterial Spores
- Thermal Processing Principles
- Thermal Process Design
- Instrumentation and Equipment
- Still Steam Retorts
- Water Immersion
- Batch Agitating Retorts
- Glass Closures
- Closures for Double Seamed Containers
- Semi-Rigid and Flexible Containers
- Records and Record Keeping
- Process Deviations
- Cleaning and Sanitation
- Spoilage of Thermally Processed Foods
- Filing Required Forms
