I just completed my Better Processing School training with the Consumer Brands Association. This means that I learned how to commercially process acidified and low acid canned foods safely. Canning includes packaging such as bottles, semi-rigid plastic, pouches, laminated paperboard. The reason for the deep dive into the regulations and process of these foods is Clostridium botulinum which I wrote about in my Non-compliance = Death blog post. I was concerned to see that home canning has increased and is leading to outbreaks of botulism, which caused the Colorado Department of Health to release a public health warning about home canning. Please be careful out there.
Let’s make sure your customers don’t get sick because of an canning mistake. Book a call today and I’ll help you can safely.