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NMSU offers two food processing safety courses in Albuquerque

  • By Jane Moorman
  • 505-249-0527
  • jmoorman@nmsu.edu
  • Aug 06, 2012
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ALBUQUERQUE, N.M. New Mexico State University's Cooperative Extension Service will present two U.S. Food and Drug Administration food safety programs for managers and supervisors of food processing operations in September.

The training will take place Sept. 11-12 and Sept.13-14 in Albuquerque at the South Valley Economic Development Center, 318 Isleta Blvd. SW.

The programs will be taught by Nancy Flores, NMSU Extension food technology specialist, and Efren Delgado, NMSU professor of biochemical engineering. Both have vast experience and knowledge of food regulations, processing and safety. They are recognized processing authorities who educate and assist food entrepreneurs and food companies within New Mexico and the region.

On Tuesday and Wednesday, Sept. 11-12, the Hazard Analysis and Critical Points management system will be taught for food processors including dairy, juice and any suppliers or regulators wishing to understand HACCP system. The course is a pre-requisite needed for food safety. All food processors are required to have a risk assessment as part of the new Food Safety Modernization Act.

"This is a hands-on training to implement the HACCP system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product," Flores said.

The cost of the class is $100 per person. Class size is limited to 30 people.

On Thursday and Friday, Sept. 13-14, a Better Process Control School for Acidified Foods will held at the South Valley Economic Development Center. This two-day training certifies supervisors of thermal processing systems, acidification and container closure evaluation programs for low-acid and acidified canned foods.

"Each processor of acidified foods must operate with a certified supervisor on hand at all times during processing," Flores said. "These federal regulations are designed to prevent public health problems with these types of canned foods."

The BPCS provides the practical application of the principles set forth by the FDA regulations.

The fee for the BPCS program is $400 for early registration prior to Sept. 3. After that date, the fee is $450.

To register for either of the classes, contact Gloria Hernandez by email at glorhen@nmsu.edu, or by phone at 575-646-2198.