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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