The audience for this course is: Food manufacturers that process acidified foods. This class has been approved by the Food and Drug Administration and it is designed to prevent public health problems in acidified foods. These FDA regulations also apply to low-acid canned pet foods. The registration for this class includes the textbook Canned Foods: Principles of Thermal Process Control, Acidification, and Container Closure Evaluation (8th Edition). 

By taking this course, students will learn: The regulations for acidified foods and how to apply the principles of thermal processing to control the main hazards in acidified and low acid foods.

Registration deadline: The registration or this class will close on Monday, June 8, 5 PM EDT USA

For more information please contact: Omar A. Oyarzabal at omar.oyarzabal@uvm.edu, or 802-651-0054 Ext 503

The fee for this course is $550; $500 if you buy two or more seats.  To purchase and enroll in the course, click the following link:

This is Part 2: Instructor-Led course through virtual online classes. In this class, you will review the chapters from the Part 1: Online course and will complete exercises applying the knowledge that you gained through the course materials when completing Part 1.

Software needed: You will need to have Microsoft Suite or other equivalent word software, Adobe Acrobat Reader,™ which can be downloaded from he Adobe website, and Microsoft Teams.

The class schedule is:

Monday June 15, from 11 am until 2 PM EST USA
Wednesday, June 17, from 11 am until 2 PM EST USA
Friday, June 19, from 11 am until 1 PM EST USA

For more information, or if requiring a disability-related accommodation to participate, please contact Omar Oyarzabal, UVM Extension Food Safety Specialist, at omar.oyarzabal@uvm.edu, or 802-651-0054, ext. 503, before registering.

The fee for this course is $250.  To purchase and enroll in the course, click the following button: