• January 27, 2022
 NMSU to host certification course for commercially canned food processors in Spanish

NMSU to host certification course for commercially canned food processors in Spanish

New Mexico State University’s (NMSU) College of Agricultural, Consumer and Environmental Sciences will host an online certification course in Spanish for managers and supervisors of commercially canned food processing operations around the region.

The course – “Curso de Mejor Control de Procesos Térmicos (Better Process Control School for Low-Acid and Acidified Foods)” – will be presented virtually live in Spanish over eight sessions from Oct. 19 to Nov. 18. Each session will take place from 8 a.m. to 5 p.m.

This course is for managers and supervisors of commercial food-processing operations of thermal procession systems, acidification and container closure evaluation programs for low-acid and acidified canned foods. The school satisfies training requirements specified in regulations set by the Food and Drug Administration and the U.S. Department of Agriculture.

The Better Process Control School is approved by the FDA commissioner and sponsored by NMSU. The FDA requires this course for food processors who process acidified and low-acid foods.

Two course options are available. The course for acidified foods is six sessions and costs $500 per person. The course for low-acid foods is eight sessions and costs $600 per person. A 10 percent discount for early registration or groups of five or more people is available to help small food processors.

Registration cost includes online instruction and testing. The registration deadline for either course is Oct.11. Early registration ends Oct. 4.

Course instructors are Spanish speakers with vast experience and knowledge of food regulations processing and safety, and are recognized processing authorities who educate and assist food entrepreneurs and food companies as part of NMSU’s land-grant mission.

To register, contact Nancy Flores at naflores@nmsu.edu or 575-646-1179. Information is also available via this link.

Author: Carlos Andres López NMSU

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New Mexico State University

While the initial information was provided by NMSU, it has been reviewed and copy-checked by a Herald-Post editor. In some cases, the text has been reformatted for better readability.

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