All HACCP, FSMA and Micro classes can be arranged privately in addition to scheduled courses. Please contact Alex by calling 310-694-1544 or send an email to alexkashef@geosda.com.

Acidified Food

TABLE OF CONTENTS

Chapter One: Introduction to Acidified Foods
– History of Acidified Foods Regulation
– Regulations
– Good Manufacturing Practices (GMP) 21 CFR Sec 114
– Emergency Permit Control Regulation (EPC)
– 21 CFR Section 108
Chapter Two: pH and Acidified Foods
– Introduction pH
– Acids and Bases
– pH
– Titratable Activity
– Production of Acidified Foods
Chapter Three: Microbiology of Acidified Foods
– Food Microbiology
– Classification
– Microbial Growth
– Spoilage
– Food-borne Illness
Chapter Four: GMPs and Sanitation
-Introduction
– Good Manufacturing Practices (GMPs)
– Cleaning
– Sanitizing
– GMP Program
Chapter Five: Thermal Processing of Acidified Food
– Thermal Processing
– Heat and Acid
-Thermal Processes
– Equipment

TABLE OF CONTENTS
Chapter Six: Containers and Closures
– Containers
– Glass Containers
– Metal Containers
– Vacuum
– Plastic Containers
– Flexible Containers
– Handling Containers
Chapter Seven:Records and Record-Keeping
– Record -Keeping
– Regulatory Requirements
– Coding
– Record Examples
Chapter Eight: Recalls
– Recalls
– Importance of Records
– Recall Guidelines
– Recall Strategy
Chapter Nine: Schedule Process and Filing
– Scheduled Process
– Filing Requirements
– Process and Controls
– Scheduled Process Forms
Appendices:
– Glossary
– Frequently Asked Questions
– Case Studies
– Resources
– Food for Thought Answers
– Power Point Notes
– Is it Acid, Low Acid,
– or Acidified?
– Principles of Acidified Foods
– Process Letters and Process – Filings
– Containers, Closures, and
– Their Evaluation

This course will be offered soon online.