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NMSU Hosts Course in Espaņola for Food Processors

Food processors can be certified to produce acidified food products such as salsa and pickles at a school sponsored by New Mexico State University's Cooperative Extension Service Oct. 7-9 in Espaņola. The "Better Process Control School" is required by the Food and Drug Administration for acidified product processors.


"This school will teach food processors how to ensure the safety of their food products," said Nancy Flores, Extension food technology specialist.

The school will be held at the Johnson Controls Commercial Kitchen, 921 Paseo de Oņate, at Northern New Mexico Community College. The 2 1/2-day course follows an FDA-approved curriculum and examination procedure. "It's a very intensive program because the participants are required to take exams after each section," Flores said.

Each exam will include between 10 and 40 questions, and a minimum score of 70 is required to pass. Course topics include microbiology of thermally processed foods, botulism, food plant sanitation and food container handling.

Flores will teach the program with Ralph Price, professor at the University of Arizona; Cecelia Garcia, director of the Johnson Controls Commercial Kitchen; and Fadi Aramouni, professor at Kansas State University.

The cost for the school is $275 and includes the course text. Registration deadline is Sept. 30. For information, call Cecelia Garcia at (505) 753-8778. If you are an individual with a disability who is in need of an auxiliary aid or service to participate in the school, please contact Garcia in advance.