New regulations require that each processor of low-acid and acidified food operate with a certified supervisor on hand at all times during processing in order to prevent public health problems in low-acid and acidified low-acid canned foods.The Food Safety and Quality Program at McGill University,is a FDA approved Better Process Control School, and certifies supervisors of thermal processing systems, acidification and container closure evaluation programs for low-acid and acidified canned foods. The fundamentals and applied aspects of thermal processing, microbiology and packaging will be introduced in this workshop to prepare retort operators and supervisors in food industry to be ready to meet thermal food processing regulatory challenges.

For more information please visit our web site or email at: fsqp.workshops@mcgill.ca