Canadian Packaging

Safe Pasteurization: Concepts and Theory

By Canadian Packaging staff   

Food Safety food safety food safety courses NSF-GFTC Safe Pasteurization: Concepts and Theory

NSF-GFTC hosting two-day course providing a comprehensive understanding of approved pasteurization process to ensure product and consumer safety.

On April 27-28, 2016 at the NSF-GFTC campus in Guelph, Ont., a two day course is being offered on Safe Pasteurization: Concepts and Theory.

The comprehensive program will teach and inform, exploring the concepts and theories of safe pasteurization operation.

At the end of the program, participants will be able to:

  • Discuss pasteurization/thermal processing requirements and equipment configuration from a food safety and regulatory perspective;
  • Understand High Temperature Short Time (HTST) pasteurization and key parameters (e.g. time, temperature, pressure implications);
  • Recall CFIA’s requirements and testing procedures for HTST pasteurization/thermal processing units;
  • Describe the importance of 3A Standards and relation to HTST equipment design and operation;
  • Identify pasteurization as a critical control point in a HACCP plan;
  • Understand vat pasteurization (low temperature long time, LTLT);
  • Discuss dairy mechanics, including pumps, valves, and heat exchanger;
  • Understand safe system configurations for dairy, egg and juice processing.

For more information and to register click HERE.



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