Acidified Foods

FD202 Conducting Acidified Food Inspections

Distance Education Course

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

FD202 Conducting Acidified Food Inspections Online Course

Module One: Introduction

1. History of Acidified Food Regulations
2. Regulations
3. Good Manufacturing Practices (GMP) 21CFR Sec 114
4. Emergency Permit Control Regulation (EPC) 21CFR Section 108

Module Two: pH and Acidified Foods

1. Introduction to pH
2. pH – Acids and Bases
3. pH
4. Titratable Acidity
5. Production of Acidified Foods

Module Three: Microbiology of Acidified Foods

1. Introduction
2. Classification
3. Microbial Growth
4. Spoilage
5. Foodborne Illness

Module Four: GMPs and Sanitation

1. Introduction
2. GMPs
3. Cleaning
4. Programs

Module Five: Thermal Processing of Acidified Food

1. Introduction
2. Heat and Acid
3. Processes
4. Equipment

Module Six: Containers and Closures

1. Introduction
2. Glass Containers and Closures
3. Metal Containers
4. Vacuum
5. Plastic Containers
6. Flexible Containers
7. Container Handling
8. Inspections and Records

Module Seven: Records and Record Keeping

1. Introduction
2. Regulatory Requirements
3. Coding
4. Records

Module Eight: Recalls

1. Introduction
2. Importance of Records
3. Recall Guidelines
4. Recall Strategy

Module Nine: Schedule Process and Filing

1. Introduction
2. Filing Requirements
3. Scheduled Process

Module Ten: Acidified Food Inspections

1. Preparation for Inspections
2. Inspectional Equipment
3. Conducting Inspections

Each module contains a summary of key points and assessment of knowledge (quiz). Participants are given three attempts to answer questions correctly and 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 listed on home page.