Acidified Foods Certification

Acidified Foods Processing and Food Safety

This certification provides training for individuals involved in the manufacture and supervision of acidified foods regulated under FDA requirements and, where applicable, USDA-FSIS requirements for shelf-stable products. Participants will learn the scientific principles, food safety considerations, and regulatory requirements associated with the production of shelf-stable acidified foods.

Topics include food microbiology, thermal processing fundamentals, sanitation, container closures, packaging systems, and mild thermal processing. Common products covered by this certification include pickled vegetables, peppers, relishes, sauces, salsas, marinades, and other acidified foods.

Through online lessons, videos, and assessments, participants will gain the knowledge needed to understand process controls, maintain regulatory compliance, and support the safe production of acidified food products. The FDA approved text,Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation, is included with your registration - a $125 value included in your course price.

Regulations addressed in this training include FDA requirements for acidified foods under 21 CFR Part 114 and the related emergency permit control, establishment registration, and process filing requirements under 21 CFR 108.25. The primary USDA-FSIS regulation for thermally processed, commercially sterile meat and poultry products is 9 CFR Part 431. Depending on the product and process, related USDA-FSIS requirements may also include 9 CFR Parts 317 and 381 for labeling, 9 CFR Part 416 for sanitation, 9 CFR Part 417 for HACCP, 9 CFR Part 424 for ingredients and standards, and 9 CFR Part 430 for ready-to-eat product controls. These regulations emphasize proper product classification, control of finished equilibrium pH, use of a scheduled process established by a qualified process authority, documentation, container closure integrity, sanitation, lot coding, deviation handling, recall procedures, and recordkeeping.

By the end of the certificate, students will:

• Understand FDA and USDA requirements for acidified foods.
• Explain the role of pH, thermal processing, and sanitation in product safety.
• Identify factors that affect container integrity and product stability.
• Apply basic process control principles to acidified food manufacturing.
• Support the production of safe and compliant shelf-stable foods.

Prior Learning

This professional skills training course is beginner-friendly, with no prior expertise required. However, to ensure success, students should:

• Be comfortable reading and understanding English, as all materials are provided in English.
• Have basic computer skills, including navigating the internet, downloading/uploading files, installing software, and using applications like Microsoft Word.
• A basic understanding of math principles such as addition, subtraction, multiplication, division, and fractions is recommended.

These foundational skills will help you engage fully with our primarily online courses.