Acidified Foods

FD202 Conducting Acidified Food Inspections

Distance Education Course

North Carolina State University
Department of Food, Bioprocessing and Nutrition Sciences

Course Description

This intermediate to advanced level course provides an overview of 21 CFR Parts 108.25 and 114 Acidified Foods Regulations. It includes process establishment; filing and schedules; process delivery and documentation; process deviations; container and closure integrity; and, assistance to small manufacturers. The course was updated in 2013 to include a blended approach for investigator training; an online distance education course (1.6 CEU) and a two and one half day onsite course (2.0 CEUs).

The online course is designed to increase knowledge in principles and concepts related to conducting acidified food inspections. The face-to-face course will increase skills and ability to interpret industry situations related to conducting acidified food inspections by FDA investigators/State inspectors.

The online course is comprised of ten modules: Introduction, pH and Acidified Foods, Microbiology of Acidified Foods, GMPs and Sanitation, Thermal Processing of Acidified Foods, Containers and Closures, Records and Record Keeping, Recalls, Schedule Processing and Filing and Acidified Food Inspections.

The face-to-face course includes four lectures (Acid versus Acidified Foods, Principles of Acidified Foods, Filling/Process Letters and Containers and Closures), three work group sessions (product classification, acidified food process records, and container and closure records) with group presentations, and a written final exam (3511A inspection report). The course includes a field tour of an acidified foods manufacturing facility (e.g., Mount Olive Pickle Company).

Participants must pass the online acidified foods course with a score of 70 or greater in order to qualify for the onsite face-to-face course. Click Here to register for the online course now.

Objectives

Upon completion of this two-part course, you will be able to

• Apply the principles and concepts of acidification processes to different food products
• Identify an acidified food product
• Identify buffering capacity of food products when dealing with acidification processes
• Evaluate glass/can container closure and defects
• Interpret the regulations (21 CFR 108.25, 114) to determine if firm is processing an acidified food

Target Audience

This course is designed for FDA investigators, state inspectors, analysts, supervisors, compliance officers or those who are actively engaged in the inspection of acidified food plants or review or take compliance action on inspection reports or analysis.

Prerequisites

Prior to attending, nominees must:

1. Have completed their new hire training curriculum. FDA: Level I, including the audit, or completion of 6 month district training program (includes 3 week new hire program) if hired prior to Jan 1, 2002 and not Level I; State: Basic Food Inspection Training Curriculum as referenced in Standard 2, Manufactured Food Regulatory Program Standards
2. Completion of FD150 Foods GMPs 110 Course, and FD151 Food Inspection Techniques and Evidence Development Course, OR the new FD180 Food Good Manufacturing Practice, Application and Evidence Development AND FD152Food Processing and Technology Course prior to attending; OR have at least 2 years manufactured food inspection experience prior to attending.
3. Complete the online training component through this web portal.

FDA Contact

Will Bet-Sayad
Office: 301.796.4523
Mobile: 240.401.0890

The Office of Professional Development will manage registration and awarding CEUs using Destiny software and a private link for FDA registrants only.

Course Location and Lodging

North Carolina State University
Department of Food, Bioprocessing and Nutrition Sciences
Room 105 Schaub Hall
400 Dan Allen Drive
Raleigh, North Carolina 27695
252.515.2951

*July 9-12 course to be held at Double Tree by Hilton Hotel Raleigh

*DoubleTree by Hilton Hotel Raleigh - Brownstone - University
1707 Hillsborough Street
Raleigh, NC 27605
USA
919.828.0811

*Transportation to and from hotel to course location (1 mile) provided by NCSU.