Acidified Canned Foods Workshop @ UMass
Producing shelf-stable acidified canned foods can help to add value to produce and help to increase markets, extend the agricultural season and reduce waste. However, in order to successfully sell and distribute shelf stable products, such as salsas, sauces and/or acidified pickled products, processors must comply with the Code of Federal Regulations (21CFR114). This project identified developed 12 shelf-stable acidified canned food recipes and converted them into scale-appropriate product formulations, established the appropriate food safety controls, and had all the product formulas reviewed by a regulatory approved Process Authority to issue a validated scheduled process for commercial use. These programs will include the overall product development process, review the product formulation manual, discuss some of the product development challenges that occurred during development and learn how processors can request access to these product formulations for their own market use to produce at their own commercial facilities.
Location: Chenoweth Laboratory Room 127 (note: GPS address for parking is 1 Campus Center Way)
Date and Time: September 24th 5:30pm to 8:30pm
Course Description:Producing shelf-stable acidified canned foods can help to add value to produce and help to increase markets, extend the agricultural season and reduce waste. However, in order to successfully sell and distribute shelf stable products, such as salsas, sauces and/or acidified pickled products, processors must comply with the Code of Federal Regulations (21CFR114). This project identified developed 12 shelf-stable acidified canned food recipes and converted them into scale-appropriate product formulations, established the appropriate food safety controls, and had all the product formulas reviewed by a regulatory approved Process Authority to issue a validated scheduled process for commercial use. These programs will include the overall product development process, review the product formulation manual, discuss some of the product development challenges that occurred during development and learn how processors can request access to these product formulations for their own market use to produce at their own commercial facilities.
Course Outline:
- Module 1: Product Development Process- Discusses the general product development considerations for maintaining consistent quality and food safety parameters.
- Module 2: Product Formulation Manual- Walk through of open-access manual that houses acidified shelf stable product formulations, approved scheduled processes, and general standard operation procedures for production.
- Module 3: Challenges- Discussion of challenges faced throughout the process, and sharing of lessons learned related to the developmental process of acidified shelf stable foods.
- Module 4: Hands-on learning- Bench top exercises to practice analytical methods for maintaining process controls in acidified shelf stable foods.
Instructor: Amanda Kinchla, Food Safety Extension Specialist- University of Massachusetts
Registration Fee: Thanks to funding through the Massachusetts Department of Agriculture, this course is being offered free of cost. However, a $20 deposit is required for registration, which will be fully reimbursed following completion of the course and post-course evaluation.
Registration Deadline: Friday, September 20th at 5pm.
If you have any questions, please contact Teddy Phan at ttphan@umass.edu
