New Mexico State University’s College of Agricultural, Consumer and Environmental Sciences will host an online certification course for managers and supervisors of food-processing plants that use thermal processing.
The course – Better Process Control School for Low-Acid, Aseptic and Acidified Foods – will be presented virtually live in English over seven session sessions from April 4-20. Each session will take place from 8 a.m. to 5 p.m.
The Better Process Control School is approved by the commissioner of the Food and Drug Administration and sponsored by NMSU. The FDA requires this course for food processors who process aseptic, acidified and low-acid foods. The program satisfies training requirements and regulations set by the FDA and United States Department of Agriculture.
The upcoming course follows the Consumer Brand Association’s “Canned Foods: Principles of thermal Process Control, Acidification, and Container Closure Evaluation” manual.
The course is open to managers and supervisors of commercial food-processing operations of thermal procession systems, acidification and container closure evaluation programs for low-acid, aseptic and acidified canned foods. NMSU will offer course options:
- Aseptic and acidified foods course (five sessions); $400 per person
- Low-acid foods course (seven sessions); $600 per person
Registration cost includes online instruction and testing. The registration deadline for either course is April 4. Participants must purchase their own printed or digital manual.
Course instructors have vast experience and knowledge of food regulations, processing and safety, and are recognized processing authorities who educate and assist food entrepreneurs and food companies as part of NMSU’s land-grant mission.
To register, contact Nancy Flores at naflores@nmsu.edu or 575-646-1179. Information is also available at https://aces.nmsu.edu/ces/foodtech/better-process-control-s.html.