all<\/strong> examinations. Students who pass all modules and examinations in the online course will be certified as supervisors under 21 CFR, Sections 108.25 (f) (Acidified Foods) and 114.10 (Acidified Foods).<\/p>\n\n\n\nYou will have 365 days after registration to complete the course material, which should take approximately 16 hours. Once you complete the online course, you will no longer have access to that content.<\/p>\n\n\n\n
Course Process<\/h2>\n\n\n\nRegister and Pay by Credit Card for the 100% Online Course<\/h3>\n\n\n\n
Upon completion of course registration, you will receive an email with course enrollment information and automatically be enrolled into the 100% Online Moodle Course. You may begin the course immediately or await receiving your course manual. Your course manual will be mailed directly to you based on the address provided in registration.<\/p>\n\n\n\n
Once enrolled in the course, you will be reading and watching the content of each module, followed by taking each module quiz. You must pass each module quiz with 70% correct within the two allowed attempts. You have 365 days from enrollment into the course to finish all nine module quizzes. You will automatically receive your Certificate of Course Completion once you correctly complete all nine module quizzes.<\/p>\n\n\n\n
By definition, an \u201coperating supervisor\u201d is a person who is in the plant at the time product is processed and packaged. The operating supervisor is responsible for the use of adequate pH and time and temperature processes for rendering the product safe and for proper record keeping and control programs which will detect deviations from safe operating procedures. The operating supervisor may be the same person who conducts the processes and controls. However, each operation during each hour of plant operation must be under the supervision of a person who has been certified as having satisfactorily completed an approved course of instruction. In determining the number of persons to be certified, company management must consider the number of operating shifts per day, vacations, sick leave replacements, and other situations such as promotions and transfer of certified supervisor personnel.<\/em><\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":"
The Acidified Foods Manufacturing School is primarily intended for operators or operating supervisors, the individual who is in the plant or kitchen at the time an acidified preserved food product…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"source":"","_tec_requires_first_save":true,"ncst_dynamicHeaderBlockName":"ncst\/split-header","ncst_dynamicHeaderData":"{\"backgroundColor\":\"red_400\",\"imageID\":1201,\"imageURL\":\"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-content\/uploads\/sites\/13\/2021\/09\/preserved-food-in-glass-jars-XYT8CPH.jpg\",\"imageAlt\":\"acidified foods\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_tribe_blocks_recurrence_rules":"","_tribe_blocks_recurrence_description":"","_tribe_blocks_recurrence_exclusions":"","footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-177","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/177","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/comments?post=177"}],"version-history":[{"count":11,"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/177\/revisions"}],"predecessor-version":[{"id":1240,"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/177\/revisions\/1240"}],"wp:attachment":[{"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/media?parent=177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}