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New Mexico State University

New Mexico State University

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Class Teaches Processors To Safely Handle and Package Acidified Foods

ALBUQUERQUE - Food processors can earn required certification to produce and package acidified foods such as salsa and pickles at a three-day class Aug. 3-5 in Espaņola.

The Better Process Control School is co-sponsored by New Mexico State University's Cooperative Extension Service and Northern New Mexico Community College. The course is approved by the Food and Drug Administration, which requires commercial food processors to complete food safety training before they manufacture acidified foods.

The course includes nine sessions that cover sanitation, microbiology of acidified foods, instruments to measure acidity levels, record keeping and safe handling and sealing of metal and nonmetal containers. Participants will be tested after each class. Exams can include up to 40 questions. A minimum score of 70 is required on each test to achieve certification.

The course will be held at Johnson Controls Commercial Kitchen at 1027 N. Railroad Ave. in Espaņola. Registration costs $375 per person, which includes course textbooks, instruction and testing. Students pay $100.

Registration begins at 7:30 a.m. Aug. 3. The school ends at 2:30 p.m. Aug. 5. Participants must reserve a seat in advance. To preregister, visit the College of Agriculture and Home Economics World Wide Web site at http://spectre.nmsu.edu/dept/welcome.html?t=homeec.

For more information, or if you are an individual with a disability in need of an auxiliary aid or service to participate, call Gloria Hernandez at (505) 646-2198 or e-mail her at glorhern@nmsu.edu.