Acidified Foods (AF) & Low-Acid Canned Foods (LACF) Seminar

Acidified Foods (AF) & Low-Acid Canned Foods (LACF) Seminar

Acidified Foods: Nov 1, 3, 8 & 10, 2021 | LACF: November 15, 17 & 19, 2021

Published: Wednesday, June 9, 2021

Event date: 11/1/2021 12:00 PM - 4:00 PM Export event

Manufacturers of thermally processed, shelf-stable foods, including acidified and low-acid foods, must meet FDA and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) regulations that require a certified supervisor at all times during the manufacturer of acidified and low acid foods.

In these classes, you will learn the Critical Factors involved in the manufacture of AF and LACF foods. You will also learn the federal enforcement and the unique impacts of the Food Safety Modernization Act on manufacturers of acidified foods.

This EAS seminar is offered in two distinct parts, Acidified Foods (AF) & Low-Acid Canned Foods (LACF). Participants may register for AF independently or AF & LACF as a unit.

In the AF seminar, you’ll receive instructions on the regulations for acidified food manufacture and how to apply the principles of thermal processing to control the main hazards in acidified foods. Participants must receive a passing grade of 70% on the online exams covering the AF material in order to obtain the BPCS Acidified Food certification.

Participants wishing to also obtain an LACF certificate must complete the follow-on seminar which will build on the learned AF content and must receive a passing score of 70% on the online exams covering all book chapters.

These trainings will be delivered remotely, in live presentations via Zoom. Participants must be present for the entire duration of the training and must use a computer or mobile device with microphone and video camera.

A Certificate of Completion will be provided to all participants who successfully pass the required exams.

Who Should Attend?

  • Manufacturers of acidified foods
  • Manufacturers of low-acid foods, (including pet foods)
  • Facility Supervisors
  • Those working in development of new formulations
  • Regulatory Compliance Departments
  • Quality Assurance Departments
  • Those in charge of retort operations

Included Materials
BPCS textbook Canned Foods: Principles of Thermal Process Control, Acidification, and Container Closure Evaluation (9th Edition)


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