Food processors learn how to protect canned foods

By Diane Palmer

To ensure the safety of canned foods, companies that manufacture low-acid or acidified foods must follow guidelines from the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). They also must have a certified supervisor on the premises when processing these foods.

Clemson food scientist Felix Barron leads the Better Process School that provides the training supervisors need to become certified. School participants learn the principles and microbiology of thermally processed foods, food container handling, record keeping, instrumentation and sanitation for food safety. Additional training and certification exams are offered for specific processing systems.

Examination questions are prepared by the Food Processors Institute with the approval of the FDA and USDA. The school is offered once a year on the Clemson campus; it can also be conducted at the company by request. After participants successfully complete the course, their names are submitted to the federal agencies and verification is sent to their employer.




For information: Felix Barron, 864-656-5694, fbarron@clemson.edu