1. What is this school for?
This school is intended for the operating supervisors of acidified food processing and packaging systems in an acidified food establishment.
2. Is this the same as the “pickle school"?
Yes, those persons who “pickle” products and package them for sale by using the process of acidification should attend this school.
3. What are the legal requirements for having to complete this school?
Personnel processing acidified foods must be under the operating supervision of a certified supervisor who is present at all times while the plant is operating. The operating supervisor is responsible for the use of adequate pH and time-temperature processes for rendering the product safe. The certified supervisor is also responsible for proper record keeping and for control programs that will detect deviation from safe operating processes.
4. What is an acidified food?
An acidified food is a food, usually a vegetable, which is preserved by an acid, such as vinegar. Foods, such as cucumbers, squash, cabbage, peppers and eggs are too low in acid to be preserved in a boiling water bath without the addition of acid. When we add a food acid, such as vinegar, or an acid food such as tomato, to the product to preserve it, we say it is “acidified.”
5. What is the concern about acidified foods that requires this training?
While food acids naturally inhibit the growth of many spoilage microorganisms, some dangerous microorganisms remain. One of these is Clostridium botulinum, which forms spores and resists the heat process given the food during processing. To ensure the C. botulinum spores are inhibited in an acidified food (thereby preventing botulism), the acid must reach a pH 4.6 or below. This course deals with achieving and maintaining that pH level in the food. It also familiarizes the supervisor with the other requirements for the protection of food.
6. How many people must be trained for each facility?
This will vary. The certified supervisor must be present at all times when the food is being processed and is required to be present during the processing to meet the regulations.
7. How often is this course taught?
Training, which meets the requirements of 21 CFR 108 and 21 CFR 114, is conducted all over the US. However, only two courses are taught annually in North Carolina:
In April there is the Acidified Foods GMP School using Pickle Packers course materials. It is always taught in Raleigh and is a 3-day course oriented toward the pickle industry. Cost is usually about $500.
In February, there is the Acidified Foods School for Entrepreneurs using Food Processor’s Institute course materials. It is taught at a different place in North Carolina each year. It is a 2- ½ day course oriented toward food entrepreneurs. Cost is usually about $200.
8. How is the course conducted?
The course follows an FDA-approved curriculum. Eight mandatory topics are covered -- microbiology, acidified foods, food container handling, sanitation, records, thermal processing, and instrumentation. Container closures appropriate to the packaging used is also covered. The presentation on each subject is followed by a short test. All tests must be passed for certification. Makeup sessions are provided in the evenings. Non-required subjects are taught in the workshop at the instructor’s discretion.
9. Where can I get further information?
E-mail questions to foodsafety@ncsu.edu
Food Science Extension is a 919-515-2956
Last modified: October 19, 2007