The Microbiological Environmental Monitoring Program course is designed to meet the USDA HACCP and FDA HACCP and FSMA requirements for environmental pathogens controls. It has also been expanded to cover CORONAVIRUS control program for food processing establishments to meet compliance with CDC and OSHA requirements.

Low-Acid Canned Food

Canned Foods : Principles of Thermal Process Control, Acidification
and Container Closure Evaluation
and FSMA

Table of Contents
Chapter 1 – Introduction
Chapter 2 – Microbiology of Thermally Processed Foods
Chapter 3 – Principles of Acidified Foods
Chapter 4 – Principles of Thermal Processing
Chapter 5 – Principle of Food Plant Sanitation
Chapter 6 – Food Container Handling
Chapter 7 – Records and Record-Keeping
Chapter 8 – Equipment, Instrumentation, and Operation for Thermal Processing Systems
Chapter 9 – Still Steam Retorts
Chapter 10 – Still Retorts Processing with Overpressure
Chapter 11 – Hydrostatic Retorts
Chapter 12 – Continuous Rotary Retorts
Chapter 13 – Batch Agitating Retorts
Chapter 14 – Aseptic Processing and Packaging Systems
Chapter 15 Closures for Double Seamed Metal and Plastic Containers
Chapter 16 – Closures for Glass Containers
Chapter 17 – Flexible and Semirigid Containers

Canned Food Regulations and FSMA

The schedule for 2020 is coming soon.

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