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Thursday, July 17, 2014 - 11:50am
Las Cruces, NM (KDBC) — Stories about food contamination are frequently in the news. To help food processors avoid being the subject of such newscasts, New Mexico State University’s Food Technology Program will conduct two workshops in August.
Nancy Flores, NMSU College of Agricultural, Consumer and Environmental Sciences assistant professor and food technology Extension specialist, and Efren Delgado, NMSU professor of biochemical engineering, will conduct the two programs.
Better Process Control School for acidified foods only will be Monday through Wednesday, Aug. 4 to 6, followed by the Hazard Analysis Critical Control Point for New Mexico Food Processors workshop on Thursday and Friday, Aug. 7 and 8.
The Better Process Control School will certify supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods.
“Each processor of low-acid and acidified foods must operate with a certified supervisor on hand at all times during processing,” Flores said. “They must follow the Federal Drug Administration regulations that are designed to prevent public health problems in this type of canned foods. The regulations also apply to low-acid canned pet foods.”
The BPCS provides the practical application of the principles set forth by these regulations. It is designed to provide additional information and focus on critical issues that affect acidified food production.
“Similar regulations and training requirements apply to thermally processed meats and poultry products were implemented by the U.S. Department of Agriculture’s Food Safety and Inspection Service,” Flores said. “This school satisfies the training requirements of both the FDA and USDA regulations for acidified foods only.”
Registration for BPCS will start at 12:30 p.m. on Monday, Aug. 4. School will end at 5:30 p.m. Wednesday, Aug. 6. Registration prior to July 28 is $400, after that date the fee is $450.
The HACCP workshop is designed for food processors, including restaurant operators, dairy, juice and any suppliers or regulators wishing to understand the HACCP system for food processing facilities.
“HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product,” Flores said. “The workshop is hands-on training to implement a HACCP program in food processing facilities.”
Cost for the two-day HACCP workshop is $100. Registration is at 9:30 a.m. Thursday, Aug. 7.
Both programs will be held at NMSU’s Gerald Thomas Hall, Room 303.
Visit aces.nmsu.edu/ces/foodtech, for more information about the two programs and to register online.