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The accompanying manual for the Acidified Foods Manufacturing School offered through North Carolina State University. The program provides instruction in food handling techniques, food protection principles, personal hygiene, plant sanitation, pH controls, critical factors in acidification, and more. This school is intended for and directed at the level of operating supervisors of acidified foods processing and packaging systems in acidified food establishments. The course includes instruction on acidified foods. It will qualify commercial operators of plants producing acidified foods (fresh packed pickles, acidified peppers, pickled eggs, salsa, etc.) to meet the requirements of the umbrella GMP and the specific GMP for acidified foods (21 CFR Part 114). For more information or to register for the Acidified Manufacturing School click here.
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