Training required to produce Low Acid Canned Food Products
|“The operators of processing systems, retorts, aseptic processing and packaging systems and product formulating systems (including systems wherein water activity is used in conjunction with thermal processing) and container closure inspectors shall be under the operating supervision of a person who has attended a school approved by the Commissioner for giving instruction appropriate to the preservation technology involved and who has been identified by that school as having satisfactorily completed the prescribed course of instruction. This person shall supervise only in those areas for which a school approved by the Commissioner identifies the person as having satisfactorily completed training.”|
Training can be found in various formats in-person and online. We have posted a few sites that list available training. This, however, is not an all-inclusive list of training available. Training can also be found by searching for Acidified Food Better Process Control School on the internet.
- We recommend you verify with any organization providing the training that the course meets the FDA's regulations in 21 CFR 108, 113, and 114 for low-acid and acidified low-acid canned foods
- We recommend you confer with your Process Authority (see Process Authority below) before attending training.
Consumer Brands Association (CBA)