Is your cheese plant required to meet federal regulations for low-acid canned foods (LACF)? Are you responsible for inspecting or auditing process cheese plants? Don't miss IDFA's Better Process Cheese School, June 12-13, in Rosemont, Ill., which will cover LACF regulations as they pertain to dairy facilities making shelf-stable process cheese.
The Food and Drug Administration has interpreted current regulations for LACF products to recommend that each plant producing process cheese should have at least one operator who has completed a Better Process Cheese School or another course approved by FDA.
IDFA’s 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 Maria Velasco at firstname.lastname@example.org or 202-220-3557.