Rutgers Food Science and Food Safety Training Courses
Aseptic Only/Better Process Control School
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Last Ran: April 16-17, 2009
8:30 am - 5:00 pm
Next class is to be determined |
Description |
Low-acid or acidified foods present special challenges to food industry professionals. If not properly packaged and processed, these food items can become contaminated with Clostridium botulinum and other pathogens, resulting in serious illness for consumers. If you are responsible for processing low-acid foods (with a pH greater than 4.6 and water activity greater than 0.85) or acidified foods (low-acid foods to which acid is added to reduce the pH to 4.6 or below), you need to know how to avoid these potentially deadly situations.
In just two days, we'll give you all the information you need at our winter Better Process Control School (BPCS). Take advantage of our conveniently scheduled short course to examine your company's current procedures and improve your food safety practices for the new year! This workshop satisfies the requirements specified in both FDA and USDA regulations for aseptic processors of low-acid and acidified foods.
Our experienced team of instructors from Rutgers University and experts from the food industry will share their successful strategies for processing and packaging safe foods. After completing this course and passing the practical follow-up exams, you will be granted a certificate of training from Rutgers University and become registered with the Food and Drug Administration.
Don't leave food safety to chance—prepare now to ensure that you are providing your customers with the best and safest product possible.
Who should attend Food Safety Microbiology?
Meet our faculty
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| Fees |
| Early Registration Fee |
| Multi-Person Fee |
| Registration Fee |
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| Location: TBD |
| Online Registration |
Sorry! On-line registration is not currently available.
Would you like to be notified when the next offering is scheduled?
Here are 3 convenient ways to be added to our mailing list:
1. Click here to join our mailing list (please reference the course name or course code )
2. Call us at 732-932-9271
3. E-mail us at ocpe@njaes.rutgers.edu
NOTE: If paying with a PURCHASE ORDER, online registration is NOT available. Please use our Registration by Mail or Fax option below
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| Mail / Fax / Phone Registration |
Registration by Phone
Please call our Registration Desk: 732-932-9271
Registration by Mail or Fax
Print out our Mail / Fax Registration Form and mail or fax it back to us. Our address and fax number can be found at the top of the form. |
Who Should Attend
Our two day program is designed specifically for those who work with low-acid and acidified foods, including:
- Thermal food processing plant staff
- Plant engineers
- Pilot plant personnel
- Aseptic equipment operators
- Aseptic processing personnel
- Packaging engineers
- QA/QC and R&D personnel |
Faculty
Karl Matthews, PhD - Faculty, Dept of Food Science, Rutgers University
Don Schaffner, PhD - Faculty, Dept of Food Science, Rutgers University
Kit Yam, PhD - Faculty, Dept of Food Science, Rutgers University |
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| View all Rutgers Food Science and Safety Training Courses |