Businesses Learn Safe Canning of Acidified Foods at University Workshop

Learn all about safe canning at the two-day Understanding Acidified Foods Workshop at the University of Maryland’s 4-H Center on October 29-30, 2009.

Canning salsa, pickles, and other acidified foods for sale requires special training. The Acidified Foods Workshop is designed to teach the basics of food safety requirements and regulation in the manufacture of acidified foods in Maryland.

A joint offering of the University of Maryland’s Department of Nutrition & Food Science and the Commercially Sterile Packaged Foods (CSPF) Training Program of the Joint Institute of Food Safety and Applied (JIFSAN), the workshop will be helpful for business owners who wish to expand or entrepreneurs just in the planning stages.

Sessions include Microbiology of Thermally Processed Foods, Prerequisites for Food Processing, Principles of Acidified Foods, Control and Measurement, Principles of Thermal Processing, and Food Container Handling and Closure.

Registration fee is $75.00. Lunch is included.

For more information and to register, contact Sara Cao, 301-405-8980 or at sarakao@umd.edu.