IEH Academy

Thermal Processing Training

Course details

TBD

1299.00

16 hrs.

Dr. Gene Bartholomew

Mark Deniston

Randy Porter

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.

Benefits and Learning Objectives

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:

  • Understand the Definition of a Critical Factor in a Thermal Processing Unit Operation
  • Understand Why Some Product, Package, and System Characteristics are Critical
  • Understand the Advantages of Utilizing More Critical Factors in Process Design
  • Understand the Disadvantages of Utilizing More Critical Factors in Process Design

Agenda

  • Thermobacteriology
  • Retort Systems and Temperature Distribution Testing
  • Heat Penetration Theory and Data Acquisition
  • General Method and Ball Calculation Procedures
  • General Plant Sanitation Principles for Retort Operations
  • Sanitary Design for Retort Operations
  • Sanitary Design Break Out Sessions
  • Critical Factors in Retort Processing
  • Thermal Process Deviations and Process Deviation Record Keeping

Who Should Take This Course?

The intended audience for this course includes:

  • Quality Assurance Managers
  • Thermal Processing System Operators
  • Process Engineers
  • Plant Engineers
  • Food Processors
  • Corporate Quality Assurance Managers
  • Corporate Engineering Managers
  • Production Managers

Registration and Payment

To register for this course, please visit our training portal.

Meet the Instructor

Randy Porter

Meet the Instructor

Dr. Gene Bartholomew

 

Meet the Instructor

Mark Deniston