Acidified Foods Manufacturing School Resources
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en Español
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Collapse ▲These resources were made available when we offered the course as an In-Person course. Resources available are Fact Sheets (sample floor plan, sample recall plan, HACCP, Shelf-life, etc…), North Carolina community kitchens, N.C. Department of Agriculture and Consumer Services contacts, and templates for recordkeeping (pH, calibration, container/closure inspection, thermal processing, etc…). We hope these resources are helpful to you and aid in your success.
FDA LACF_AF – Precursor Questions and Flow
Scheduled Processes – N.C. State University
Home Processor Handout – NCDA&CS
Floor plan for acidified foods
HACCP for Acidified Products – N.C. State University
Selection of Food Containers Glass Jars
Container Closures_salsa Sample Records
Thermal Processing_salsa Sample Records
Fill Temperature Record_salsa Sample Records
Heat Treatment Record_salsa Sample Records
Thermometer Calibration Record_salsa Sample Records
pH Record_salsa Sample Records
Bread and Butter Pickles table of contents page Sample Records
pH Calibration_pickles Sample Records
pH Records_pickles Sample Records
Salsa_table of contents page Sample Records
pH Record_salsa Sample Records
Salsa_table of contents page Sample Records
Salsa_table of contents page Sample Records
Security Record_salsa Sample Records
Vacuum Record_salsa Sample Records
Pull-up Record_salsa Sample Records
Vacuum record_incorrect_highlighted Sample Records
Security record_incorrect_highlighted Sample Records
Vacuum record_incorrect Sample Records
Pull-up record_incorrect Sample Records
Security record_incorrect Sample Records
Pull-up record_incorrect_highlighted Sample Records
Closure Test & Observations_pickles Sample Records
Security Record_pickles Sample Records
Pull-up Record_pickles Sample Records
Vacuum Record_pickles Sample Records
Vacuum records_incorrect_highlighted Sample Records
Security record_incorrect Sample Records
Pull-up record_incorrect Sample Records
Vacuum records_incorrect Sample Records