IEH Academy

Thermal Process Deviation Record Keeping

Course details

99.00

2 hrs.

Mark Deniston

Comprehensive records are necessary if an evaluation is to be done by a Process Authority regarding the potential release of affected product.  In this course students will learn about the nature of thermal deviations, what information should be included in deviation records and what are best practices for completing deviation record forms.

Benefits and Learning Objectives

general-thermal-bacteriology-applied-to-foodsThermal processes are a vital tool for controlling foodborne microbial hazards during the production of food. Such deviations might be found in multiple ways (for example by observation or process record review) and by multiple plant employees (for example the process operator or QA technician). If a deviation occurs it is vital that it be thoroughly characterized and documented. At a minimum such a deviation might prevent food product from being released into commerce. In a worst-case situation such documentation may help set the boundaries of a recall. Comprehensive records are necessary if an evaluation is to be done by a Process Authority regarding the potential release of affected product.  In this course students will learn about the nature of thermal deviations, what information should be included in deviation records and what are best practices for completing deviation record forms.

 

Individuals who complete this course can do the following:

  • Understand what constitutes a process deviation
  • Understand regulatory requirements for process deviations
  • Understand how system operators should handle process deviations
  • Understand how company management should handle process deviations

Who Should Take this Course?

The intended audience for this course include:

  • Process Engineers
  • Plant Engineers
  • QA Technicians
  • QA Managers
  • System Operators
  • Microbiologists
  • Corporate Technical Managers
  • Corporate Engineering Managers
  • Corporate Production Managers

Registration and Payment

To Register for this Course, please visit our training portal.

Course Instructor

Mark Deniston

Associate Director, Process Engineering – IEH Laboratories & Consulting Group

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.

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