Acidified Food Workshop

Acidified food workshop set for Jan. 13-14 in Columbia

COLUMBIA, Mo. –A workshop to train producers to satisfy requirements for selling acidified foods will take place Jan. 13-14 on the University of Missouri campus in Columbia.
This workshop will help participants understand basic food safety principles and comply with federal Food and Drug Administration requirements, said Andrew Clarke, MU food science professor.
Any producers adding value to products that are considered acidified need to attend such a workshop before they can sell their products, he said. The FDA definition of acidified foods includes low-acid foods to which acids or acid foods are added. Examples include fresh-packed pickles, peppers and marinated vegetables.
At the end of the workshop there will be a walk-through of the paperwork needed to file an acidified food process with the FDA. Participants completing the workshop will receive a certificate that they may use to verify the training for FDA and Missouri Department of Health and Senior Services records.
Registration fee is $375 for the first person from a company and $300 for each additional person. Registration includes educational materials, lunches and a laboratory analysis of the pH and water activity for one product per participant. Registration is limited to 100. Deadline for registering is Dec. 30.
New or relatively inexperienced producers are welcome and reduced registration will be available for multiple representatives from a single company.
To register, send an e-mail to lewisj@missouri.edu with contact information or call 573-882-4113 for further information.