Does your cheese plant meet the new requirements for low-acid canned foods set by the Food Safety Modernization Act? Don't miss IDFA's Better Process Cheese School, June 14-15, in Rosemont, Ill., which will cover LACF regulations as they pertain to dairy facilities making shelf-stable process cheese.
According to the Food and Drug Administration's interpretation of current regulations for LACF products, each plant producing process cheese must have at least one operator who has completed a Better Process Cheese School or another course approved by FDA.
The instructor is Kathy Glass, Ph.D., associate director of the Food Research Institute at the University of Wisconsin. The course, using materials developed by Glass and Kraft Foods, will cover the microbiology and control of Clostridium botulinum, thermal processing and pasteurization, formulation control, process instrumentation, Hazard Analysis and Critical Control Point (HACCP) plans, production and packaging controls, and recordkeeping.
Attendees who complete the course and pass all exams will fulfill FDA's certification requirements for becoming a trained operator.
For registration, travel and hotel details, visit Better Process Cheese School. For more information, contact Patrick Crosson, IDFA meetings registrar, at email@example.com.