HACCP for Shelf Stable Foods

Event Information
Product Format
Prerecorded Event
60 minutes
Product Description

Learn The 3 Critical Control Points (CCPs) That Are Essential For Shelf Stable Foods and the Effects of Water Activity and pH Levels on Pathogens.

Shelf stable foods are more difficult to produce as the temperature environment is out of your control after it leaves your establishment. But with today’s technology, it’s possible for a barbecue beef sandwich to last for 3 years in your car—it’s already being done today.

Most shelf stable foods rely on one factor – Critical Control Point (CCPs) to make them shelf stable; if multiple factors are used, then the CCP's does not need to be as extreme. USDA and FDA standards are set for using only one factor (i.e. heat, moisture, pH, etc.) – multiple factors will allow you to be less strict in your limits.

This webinar with expert speaker Dr. Rody Hawkins discusses the basic steps and recognizes the key points in accessing your hazard and developing CCP's so that you can be assured of the effectiveness of your HACCP Plan. This session will show how a shelf stable food can be high in water and still be safe at room temperature. Plus, Dr. Hawkins will also compare various cooking techniques and reveal which ones work best for which type of foods.

You will get answers to questions such as:

  • What are the key factors to safely make a shelf stable food?
  • What are the 3 critical control point (CCPs) that will safely produce any food?
  • What is hurdle technology and how can you use it to control food pathogens while improving yield and quality?
  • Which food pathogens you should be concerned about in the hazard analysis?
  • What are the differences in retort and aseptic packaging?
  • What containers can be retorted and how desirable are these containers?
  • What is the current state of aseptic packaging?

Session Highlights:

  • Studies showing how water activity and pH work together to control pathogens;
  • Target pathogen that assures the US Military their MREs are safe;  
  • A chart that outlines which pathogens should be a concern, based on simple analysis; and  
  • Review the state of various packaging types and its affect on HACCP.

Who should attend

  • Quality Control and Quality Assurance VP, Directors, and Managers;
  • Process Control and Product Improvement Personnel (all levels);
  • R&D Personnel (all levels);
  • HACCP and Safe Quality Food (SQF) Practitioners;
  • New Product Development Personnel (all levels)

Order Below or Call 1-866-458-2965 Today

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About Our Speaker

Rody Hawkins - Food Safety Regulations Expert

During his 28 years in the of food industry, Dr. Hawkins' experience has been with developing and implementing new food products and solving complex technical problems for many large, medium and small food companies. Dr. Hawkins worked 15 years with GoodMark Foods Research & Development (R&D) becoming one of the world's leading authorities on shelf-stable meats and foods. 

He is recognized for his product knowledge, project management,...   More Info
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Dear Valued Customers


We regret to announce that ProEdTech LLC and all its affiliate brands will cease operations on April 1, 2019.


We are no longer able to fulfill online orders. We will fullfill all DVD and book orders already placed.


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