Commercially Sterile Packaged Foods

Course Description

Traditionally the food safety courses offered for processed foods have focused on Low Acid Canned Foods and Better Processing Controls. JIFSAN took on the challenge of developing a training program for manufacturers of all types of packaged foods. An emphasis is placed on the concept of commercial sterility throughout the program, thus the title of Commercially Sterile Packaged Foods (CSPF) was adopted. Attention is given to recognized Good Manufacturing Practices (GMP) for all food manufacturing processes covered. Details of US-FDA regulatory requirements for international trade are included

A team of instructors from the University, FDA and Industry worked together in 2009 to prepare course material. Recently, Subject Matter Experts reviewed and updated to all of the material to reflect new requirements from FSMA and the Preventative Controls Rule.

The program has been delivered five times to date. 

Typical Program Content

• Low Acid and Acidified Food Safety
• Fundamentals of Microbiology
• Thermal Processing Principles
• Acid Controlled Foods
• Water Activity Controlled Foods
• Thermal Processing Critical Factors
• Thermal Process Design
• Heat Transfer Concepts
• Instrumentation and Equipment
• Batch Agitating Retorts
• Still Steam Retorts
• Water Immersion Retorts
• Glass Closures
• Closures for Double Seamed Containers
• Semi-Rigid and Flexible Containers
• Records and Record Keeping
• Process Deviations
• Spoilage of Thermally Processed Foods
• FDA Registrations, FCE and Filing Forms
• Aseptic Processing and Packaging
• FDA-CFSAN Office of Food Safety
• LA and ACF Electronic Registration and Process Filing
• LA and ACF Import Compliance
• Preventive Controls Human Food Overview
• FSMA Foreign Supplier Verification Program
• FSMA Third-Party Auditor Certification

Training Locations