They increase the inspections to companies conserveras that export to EE UU

But so that these transactions realizar successfully, the companies have to fulfil with a series of requirements that certify the hygiene of his products in a current context in which the inocuidad of the foods, especially the enlatados, is a paramount condition that has to guarantee . The sanitary ware authorities of the United States require that the attendants of the management or supervision of the operations of thermal sensors treatment and of the systems of packaging of these products, have been qualified in the principles of the processed of foods of low acidity and acidified, through the course accredited by the BPCS, to ensure that the process was effective, that the products are innocuous and that fulfil with the Code of Federal Regulations American (USFDA).

In this sense, in the two last years, have increased considerably the inspections of the FDA to industrial installations conserveras that export to EE UU to verify specifically that, the operators of autoclaves and systems of processed thermal sensors, as well as of the operations of packaging of foods, are under the supervision of a person that have assisted and have approved the course accredited by the Commissioner of the Administration of Foods and Medicines (USFDA). The assistance to these courses is compulsory for all company that wish to export foods of low acidity or acidified in preserve to the United States as it signals the Code of Federal Regulations.

Ainia Technological Centre, will organise beside the Mississippi State University of the 8 to 11 July in Valencia, the I international Course Better Process Control School (BPCS) on foods enlatados, principles of control of the thermal sensors process for products of low acidity and acidified. The technological centre has expanded the basic matter of the course programming until 17 chapters in which it will tackle , among others appearances, the legislation of the FDA in this regard, the microbiology of the foods processed térmicamente; the basic principles of the processed thermal sensors; the cleaning in plants envasadoras, the manipulation of alimentary containers, the machinery and instruments of the systems of processed thermal sensors; the materials of packaging or the hygienic design of equipment. The theoretical part, will see complemented by means of practical cases in the pilot plants of Ainia.

Goes directed to the personnel that manages, supervises or commissions of the operations of thermal sensors treatment (sterilisation/pastaurisation); of the packaging and/or closed of containers, personal related with the processed aseptic or with the manufacture of containers and insumos of the industry conservera. Also to consultores, chairs or professional related to the sector. The participants that complete the course satisfactorily will do creditors of a Certificate and registered with the FDA like qualified supervisors of thermal sensors treatment and packaging of foods. The course will be coordinated by the expert Juan L. Silva, professor and researcher of the Department of Sciences of Foods, Nutrition and Promotion of the Health of the University of the State of Mississippi (MSU), among others professional with a wide path in the sector of the feeding and the packaging and in concrete in the learning BPCS.