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November 21-22, 2019 Mexico City


According to the regulations of the FDA (Food and Drug Administration of the United States) it is required that each acidified or low acidity canned food processor operate at all times with a certified supervisor during the processing; this, in order to prevent public health problems in these foods. Likewise, it complies with USDA (United States Department of Agriculture) regulations for meat and poultry products that require thermal processes. These regulations are relevant in the commercialization of acidified foods in the United States, according to government and public health legislation in that country.

The thematic areas of the Better Process Control School program include acidification and evaluation of container closure for acidified or low acid canned foods, thermal processing system operations, microbiological safety of food, the operations of equipment and the maintenance of records.

The Intensive Workshop on Thermal Processing Control for Food and Beverages complies with all requirements in Good Practice of the FDA and USDA for supervisors in the areas of acidification, thermal processes and operations of evaluation of closure of containers during the canning of acidified foods .

FOOD SAFETY INTERNATIONAL NETWORK in coordination with THERMAL PROCESS CONTROL SOLUTIONS IN FOOD offers this workshop course taught in Spanish with instructor leader of the UNIVERSITY OF VERMONT (Burlington, Vermont, United States). This program, recognized by the FDA, aims to provide current knowledge to comply with the regulations for the safe manufacture of acidified foods. The course includes the book in Spanish "Canned Foods: Principle of Control of the Thermal Process, Acidification and Evaluation of the Closure of Containers, 8th edition, 2018". This book is the only book approved by the FDA.

Lead Instructor

Omar A. Oyarzabal / Associate Professor

University of Vermont Extension




52 (33)3122-2304   






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