{"id":177,"date":"2019-06-13T15:01:55","date_gmt":"2019-06-13T15:01:55","guid":{"rendered":"https:\/\/units.cals.ncsu.edu\/foodsafety-new\/?page_id=177"},"modified":"2021-09-15T15:31:13","modified_gmt":"2021-09-15T15:31:13","slug":"online-acidified-foods-manufacturing-school","status":"publish","type":"page","link":"https:\/\/units.cals.ncsu.edu\/foodsafety\/online-acidified-foods-manufacturing-school\/","title":{"rendered":"Online Acidified Foods Manufacturing School"},"content":{"rendered":"\n
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Contact Us\u00a0 <\/svg> <\/span><\/span><\/span><\/a><\/div>\n\n\n\n
Register\u00a0 <\/svg> <\/span><\/span><\/span><\/a><\/div>\n\n\n\n
Frequently Asked Questions\u00a0 <\/svg> <\/span><\/span><\/span><\/a><\/div>\n<\/div>\n\n\n
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Highlights<\/h3>\n \n\n \t \t


Contact<\/strong>
Nick Fragedakis
Email: foodbusiness@ncsu.edu<\/a>

When<\/strong>
Rolling Admission

Where<\/strong>
100% Online

Cost<\/strong>
$400
includes course and course manual
Shipping of course manual included in the course price to U.S. customers. For international customers, a $50 fee for shipping course manual will be required.<\/em><\/p>\n\t \t \n <\/div>\n\n <\/div>\n <\/div>\n<\/aside>\n\n\n\n

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 is packed and processed.<\/p>\n\n\n\n

This course includes instruction on food handling techniques; food protection principles; personal hygiene; plant sanitation; pH controls; critical factors in acidification, and more. It will qualify commercial operators of plants producing acidified foods (fresh packed pickles, acidified peppers, pickled eggs, salsa, etc.) to meet the requirements of the umbrella GMP and the specific GMP for acidified foods (21 CFR Part 114 & 21 CFR 108).<\/p>\n\n\n\n

Course Structure<\/h2>\n\n\n\n

Acidified Foods Manufacturing School is 100% Online<\/h3>\n\n\n\n

Those who complete this course will receive a certificate to demonstrate they meet the training requirement of the FDA Acidified regulation (21 Code of Federal Regulations Part 114<\/a>). This training sequence is equivalent to the training received by attending a standard in-person Acidified Foods Only Better Process Control School course.<\/p>\n\n\n\n

Randomized 10 question multiple-choice examinations will be given after each of the nine online modules. Students must pass each module quiz with 70% correct and will be allowed only two attempts. Any student who has failed any module may not receive the certificate of completion. To receive certification, it is mandatory that students complete all<\/strong> modules and pass 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\n

You 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\n

Register 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":"

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