Safe Pasteurization: Concepts and Theory
By Canadian Packaging staffFood 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.