Acidified Foods Manufacturing School

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Space are still available! The Acidified Foods Manufacturing School provides instruction in food handling techniques; food protection principles; personal hygiene; plant sanitation; pH controls; critical factors in acidification, and more.

This two part school is intended for and directed at the level of Operating Supervisors of acidified foods processing and packaging systems in acidified food establishments. It will qualify individuals producing acidified foods (fresh packed pickles, acidified peppers, pickled eggs, salsa, etc.) to  meet the requirements of the umbrella GMP and specific GMP for acidified foods (21 CFR Part 114). For more details, go to the following link.