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Acidified Foods (AF) & Low-Acid Canned Foods (LACF) Virtual Training

Two EAS Seminars with Better Process Control School (BPCS) Official Content

Instructed by Omar Oyarzabal, Ph.D. EAS Senior Consultant for Food Services and FDA-Recognized Instructor for BPCS

Acidified Foods (AF)

February 2023

4 day event – 9am – 4pm eastern each day
(break for lunch)

Low-Acid Canned Foods (LACF)

February 2023

3 day event – 9am – 4pm eastern each day
(break for lunch)

Manufacturers of thermally processed, shelf-stable foods, including acidified and low-acid foods, must meet FDA and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) regulations that require a certified supervisor at all times during the manufacturer of acidified and low acid foods.

In these classes, you will learn the Critical Factors involved in the manufacture of AF and LACF foods. You will also learn the federal enforcement and the unique impacts of the Food Safety Modernization Act on manufacturers of acidified foods.

This EAS seminar is offered in two distinct parts, Acidified Foods (AF) & Low-Acid Canned Foods (LACF). Participants may register for AF independently or AF & LACF as a unit.

In the AF seminar, you’ll receive instructions on the regulations for acidified food manufacture and how to apply the principles of thermal processing to control the main hazards in acidified foods. Participants must receive a passing grade of 70% on the online exams covering the AF material in order to obtain the BPCS Acidified Food certification.

Participants wishing to also obtain an LACF certificate must complete the follow-on seminar which will build on the learned AF content and must receive a passing score of 70% on the online exams covering all book chapters.

These trainings will be delivered remotely, in live presentations via Zoom. Participants must be present for the entire duration of the training and must use a computer or mobile device with microphone and video camera.

A Certificate of Completion will be provided to all participants who successfully pass the required exams.

Who Should Attend?

  • Manufacturers of acidified foods
  • Manufacturers of low-acid foods, (including pet foods)
  • Facility Supervisors
  • Those working in development of new formulations
  • Regulatory Compliance Departments
  • Quality Assurance Departments
  • Those in charge of retort operations.

Included Materials

BPCS textbook Canned Foods: Principles of Thermal Process Control, Acidification, and Container Closure Evaluation (9th Edition)

About the Instructor

Omar Oyarzabal

Omar Oyarzabal, Ph.D.

Senior Consultant for Food Services

Senior Consultant for Food Services, Omar Oyarzabal, Ph.D. works directly with EAS’ Senior Director for Food Consulting Services to assure client satisfaction and project management. He develops food safety protocols per FSMA and HACCP regulations and facilitate client training programs while collaborating with EAS consultants and clients to provide excellence in service. Prior to consulting, Dr. Oyarzabal was an Associate Professor with the University of Vermont Extension. He was also the HACCP Coordinator for the State of Vermont USDA and Editor in Chief, Microbial Risk Analysis for Elsevier.

Dr. Oyazabal holds many food safety certificates through the Association of Food and Drug Officials (AFDO) including Processing Authority, Seafood HACCP Lead Instructor, Sanitation Control Procedures (fish, fish products), Foreign Supplier Verification Program Lead Instructor, Sprout Safety Alliance Lead Instructor. He is also a Acidified Products Lead Instructor through the Better Process Control School. He is widely published in peer reviewed journals including International Journal of Molecular Science and industry publications such as Food Safety News, Food Safety Tech and Food Online. Dr. Oyarzabal’s Ph.D. is in Microbiology/Poultry Science Ph.D. from Auburn University.


Acidified Foods (AF) Training only



All seminar registrations are per person.


Acidified Foods (AF) plus Low Acid Canned Foods (LACF) Training



All seminar registrations are per person.


Federal and State Employees may use GOV50 at checkout for a 50% discount.

Two or more employees from the same firm may use GROUP10 for a 10% discount.

* Only one discount code per transaction


EAS reserves the right to cancel the seminar if minimum participation has not been met two weeks prior to the start of the seminar. All registrations will be refunded in full.

Cancellations will be refunded minus a $95 processing fee up to two weeks prior to the start date of the seminar. After this date, no refunds will be given.

Terms and Conditions
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On-line Training
EAS Consulting Group seminars are conducted virtually through Zoom. A link will be provided to each participant. To ensure an understanding with the instructional material, live student attendance and active participation in discussions via webcam is required. Students will demonstrate an understanding of learning objectives prior to receipt of any certificate of training.

Posted in Foods, Seminar.