Escuelas para Mejorar el Control del Proceso para Alimentos Acidificados (Better Process Control School)

Esta clase está organizada por la Universidad de Vermont de EE.UU. y Food Safety GT y se dictara en español. La clase requiere al mensos 16 horas para completarse. Esta clase ha sido aprobada por la Administración de Alimentos y Medicinas de EE.UU. Los participantes aprenderán los conocimientos para procesar alimentos acidificados de acuerdo a las regulaciones establecidas en EE.UU.

Formato de la Clase: Hay cuatro conferencias de video diarias de tres horas cada una. Al terminar las conferencias de video, los participantes tendrán dos semanas para completar los exámenes en el sitio de Internet de esta clase. Se cubrirá varios capítulos del texto que se le proveerán a los participantes. Estos capítulos están relacionados a microbiología de los alimentos procesados térmicamente, principios de alimentos acidificados, principios básicos del procesamiento térmico, principios de saneamiento en plantas procesadoras de alimentos, manejo de los envases para alimento registros y documentación, entre otros. Los participantes tendrán acceso al sitio de web para completar los exámenes, y al competar la clase recibirán certificados electrónicos.

Libro: Se recomienda que los participantes obtengan una copia del libro Alimentos Enlatados, Principio de Control del Proceso Térmico, Acidificación y Evaluación del Cierre de los Envases (Canned Foods Manual - Spanish), séptima u octava edición. Ud. Puede comprar el libro de la séptima edición sigueindo este enlace.

Para más información, comuníquese con Omar A. Oyarzabal al omar.oyarzabal@uvm.edu o +1-802-651-0054 Extension 503.

El costo de este curso es de $550 dólares por participante, o $500 dólares por participante para 2 o más participantes que se inscriban en conjunto o que sean de la misma compañía.

The course is for recertification purposes only.

New Hampshire producers can sell poultry and rabbits (up to 20,000 poultry and 1,000 rabbits per calendar year) directly to NH restaurants without USDA inspection. In order for producers to legally sell their products in this way, they must complete the initial certification course with UNH Cooperative Extension and recertify after five years.

This recertification program fulfills the education requirement specified in the rules and will help producers continue their working plan for providing safe meat products for this market.


The fee for this course is $20.  To purchase & enroll in the course click the following button:



This is a hybrid class with approximately 12 hours of a self-paced learning and 4-5 hours of group exercises in video conferences. The total number of hour is 16 hours (acidified foods).

The audience for this course is: Food manufacturers that process acidified foods or low-acid 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). To receive a certificate of completion for acidified foods, participants must pass the exams for specific chapters of this textbook.

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.

After you register, please contact: Omar A. Oyarzabal at omar.oyarzabal@uvm.edu, or 802-651-0054 Ext 503 to receive the Canned Foods book.

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: