Burlington--A class for food manufacturers that process acidified foods will be offered by University of Vermont (UVM) Extension in June.
The 16-hour Better Process Control School class will be taught through four live video conferences, each four hours long, between June 18 and 25. Registered participants will be notified of dates and times in advance of the first session.
The fee is $550, or $500 per person, if two or more individuals from the same company sign up, and includes a copy of the textbook, Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation (8th edition).
Registration will close at 5 p.m. on June 15. To register, go to http://go.uvm.edu/bpcs.
This class, which has been approved by the U.S. Food and Drug Administration, is designed to prevent public health problems in acidified foods. It will cover state and federal regulations for acidified and low-acid foods and how to apply the principles of thermal processing to control the main hazards in acidified foods.
To request a disability-related accommodation to participate, contact Omar Oyarzabal, UVM Extension food safety specialist, at firstname.lastname@example.org or (802) 651-0054, ext. 503, prior to registering.