Typical Program Content

Typical Program Content

• Low Acid and Acidified Food Safety
• Fundamentals of Microbiology
• Thermal Processing Principles
• Acid Controlled Foods
• Water Activity Controlled Foods
• Thermal Processing Critical Factors
• Thermal Process Design
• Heat Transfer Concepts
• Instrumentation and Equipment
• Batch Agitating Retorts
• Still Steam Retorts
• Water Immersion Retorts
• Glass Closures
• Closures for Double Seamed Containers
• Semi-Rigid and Flexible Containers
• Records and Record Keeping
• Process Deviations
• Spoilage of Thermally Processed Foods
• FDA Registrations, FCE and Filing Forms
• Aseptic Processing and Packaging
• FDA-CFSAN Office of Food Safety
• LA and ACF Electronic Registration and Process Filing
• LA and ACF Import Compliance
• Preventive Controls Human Food Overview
• FSMA Foreign Supplier Verification Program
• FSMA Third-Party Auditor Certification