Acidified Foods Manufacturing School Resources
go.ncsu.edu/readext?573177
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…). Our hope is that these resources are useful to you and that they aid in your success.
FDA LACF_AF – Precursor Questions and Flow
Scheduled Processes – NC State University
Home Processor Handout – NCDA&CS
Floor plan for acidified foods
HACCP for Acidified Products – NC State University
Selection of Food Containers Glass Jars
Thermometer Calibration Record_salsa
Bread and Butter Pickles table of contents page
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Closure Test & Observations_pickles
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