Thermal processing remains the most important method of food preservation in use today. The large scale of these operations makes it more important than ever that the process is error-free. This 2-day workshop will give an introduction to thermal processing concentrating on low acid food retort production operations. Many food industry professionals will benefit from attending, such as process engineers, plant engineers, packaging engineers, microbiologists, quality assurance technicians, system operators, quality assurance managers, corporate quality, and production managers.
Food processors and manufacturers use thermal processing as a critical part of their operations and preservation procedures. Failure to implement effective procedures will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This course is specifically designed for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat – all taught by industry leaders.
Participants in this course will learn all of the components required in a comprehensive Food Safety Plan, and understand how Prerequisite Programs set the foundation for a Food Safety Plan.
Additionally, participants will learn to:
The intended audience for this course includes:
To register for this course, please visit our training portal.