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July 16-19, 2012
Under the direction of the Department of Food Science, LSU AgCenter
Under the final Good Manufacturing Practices (GMP) regulations for thermally processed, low-acid foods and can closure, processing departments of food industries must operate under the supervision of a person who has successfully completed a course in the principles of thermal processing and container closure evaluation taught by an FDA-approved institution.
To assist food industries in complying with the FDA/USDA regulations, a four-day Better Process Control School for supervisors of food-canning plants is offered by the Department of Food Science in the Louisiana State University AgCenter in conjunction with the FDA and Grocery Manufacturers Association Science & Education Foundation (GMA SEF).
Instruction is given by members of the LSU AgCenter Department of Food Science and by experts appointed by the FDA and GMA SEF, all of whom have wide experience in thermal processing, container handling, federal regulations for manufacturing and processing foods, food plant sanitation and food microbiology. An exam is given for each topic.
Successful participants are awarded a certificate of completion and are
registered with the FDA as qualified food-canning supervisors.
Subjects to be Covered
- Federal Regulations for Thermally Processed Low-Acid Foods Packaged In Hermetically Sealed Containers
- Microbiology
- Food Container Handling
- Food Plant Chlorination
- Records for Product Protection
- Principles of Thermal Processing
- Thermal Processing Systems
- Processing Room Instruction
- Operation of Still Retorts for Metal Containers
- Operation of Still Retorts for Glass Containers
- Acidified Foods
- Continuous Agitating Cookers
- Continuous Rotary Cookers
- Hydrostatic Retorts
- Discontinuous Agitating Cookers
- Aseptic Canning
- Container Closure Evaluation
- Closures for Metal Containers
- Closures for Glass Containers
Satisfactory completion of the course ensures that the participant is
acquainted with
- Those critical points in the thermal processing of low-acid foods in hermetically sealed containers where errors can be costly.
- The need for control programs which will detect deviations from safe operating procedures.
- The processing irregularities which must be dealt with using investigative and evaluative procedures which are adequate to prevent unsafe foods from entering the distribution channels.
Schedule
All class meetings will be held on the LSU campus in 214 Efferson Hall. A continental breakfast, refreshments and lunch will be provided daily (included in registration fee).
Monday, July 16, 2012
- 7:30 a.m. – Registration, LSU AgCenter Distance Learning Center, 102 Knapp Hall
- 8:00 a.m. – 4:00 p.m.
Welcome
Microbiology
Acidified Foods Food Container Handling
Food Plant Sanitation
Records for Production Protection
Tuesday, July 17, 2012
- 8:00 a.m.-4:00 p.m.
Principles of Thermal Processing
Process Room Instrumentation
Still Retorts: Steam
Still Retorts: Overpressure
Hydrostatic Retorts
Wednesday, July 18, 2012
- 8:00 a.m.-4:30 p.m.
Agitating Retorts: Continuous
Agitating Retorts: Discontinuous
Aseptic Processing
Closures for Metal Containers
Thursday, July 19, 2012
- 8:00 a.m.-12:00 p.m.
Closures for Glass Containers
Closures for Semi-Rigid and
Flexible Containers
Closing Remarks
Awarding of Certificates
For More Information Contact:
Ashley Bond Gutierrez
Research Associate
Department of Food Science
Louisiana State University AgCenter
Phone: 225-578-6304 Fax: 225-578-5300
Email Ashley