Better Process Control School Teaches Food Safety

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Classes to teach processors of acidified food products how to ensure food safety will be held Oct. 7-9 in Española. New Mexico State University's Anna María Pérez-Wright has more.

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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 October 7th through 9th in Española. The Better Process Control School is required and sanctioned by the Food and Drug Administration for acidified product processors. Extension food technology specialist Nancy Flores says the school teaches food processors how to ensure the safety of their food products.

"The program will last two-and-a-half days, and it's a pretty intensive program. The participants are required to take exams after each section, and so you have to really pay attention."

Examinations are given immediately following the lecture and discussion on that subject. Each exam will include between ten and 40 questions, and a minimum score of 70 is required to pass. The school will be held at Northern New Mexico Community College.

"This is a very good school. It helps people clarify what they need to do when they're making a acidified products."

The cost for the school is 275-dollars and includes the course text. Registration deadline for the Better Process Control School October 7th through 9th in Española is September 30th. For information, call Cecilia Garcia at (505) 753-8778. For N-M-S-U's College of Agriculture and Home Economics, I'm Anna María Pérez-Wright.