Thermal processes are essential for controlling foodborne microbial hazards and thereby ensuring the safety of the public when consuming food products. Therefore it is vital to have complete control and documentation for any change made to a thermal processing operation to prevent food safety problems from occurring.
In this course, students will learn what constitutes a change, what regulatory agencies require in terms of electronic record-keeping systems, and ways in which change control documentation can be prepared. These learnings will help to ensure that changes are made in a fully documented and efficient manner consistent with regulatory requirements and good manufacturing/engineering practices.
Individuals who complete this course can do the following:
The intended audience for this course includes:
To register for this course, please visit our training portal.
Mark Deniston has worked with IEH since 2005. He earned his M.S. in Food Engineering from UC Davis and his B.S. from Cal Poly. He has published papers on heat transfer to foods with particles, heat transfer to food products heated in steam/air retorts, and hyperfiltration technology for protein recovery. Deniston also was co-author of a National Food Processors Association (NFPA) book on automated control system validation. Deniston has taught numerous workshops and courses such as the FDA Advanced Low Acid Canned Foods Workshops, NFPA, and IEH Thermal Processing, Aseptic Processing and Process Deviation Workshops, and Better Process Control Schools. At IEH, Deniston conducts evaluation studies on automated control systems, 21 CFR Part 11 electronic record-keeping systems, retort systems, and aseptic processing and packaging systems. He also recommends LACF and acidified thermal processes and evaluates LACF and acidified thermal process deviations. Deniston has held a part-time UC Davis position for 33 years, and before working at IEH, he worked at the NFPA Western Research Laboratory for 19 years in thermal processing and environmental engineering.