Safe production of heat preserved foods – the essentials (including principles of canning)
Dates
10%
Prices
Members - £1625 + VAT
Non-members - £2115 + VAT
Venue
Campden BRI, Chipping Campden
Delegate Feedback (2021):
- Really great course – lots to take away & utilise.
- Very engaging & answered many questions!
- The tutors were really good & were open to questions.
- I am more aware of what to look for during factory visits and how to follow up issues.
- Excellent knowledge, clear friendly and engaging.
- Everyone was great, overall a top quality course!
Benefits of attending
Benefits of attending
Campden BRI’s long-time running and prestigious course (originally Principles of canning) is a 4 day course aimed to provide a basic understand of how to safely produce heat preserved foods, with emphasis on both cans and other package formats. Technical knowledge is facilitated through group work discussions, practical hands on exercises and group case studies. The program progresses logically through the steps and stages of thermal food preservation and production processes and provides an overview of the important factors needed to be considered at each stage of the process. The course concludes with an exam to demonstrate competency and awareness of the topics covered.
Who should attend?
This is a technical course designed to provide practical knowledge for those new or returning to the Heat Preserved Foods sector. It is best suited for those in occupying the following roles:
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Food Product and Process Technologists
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Technical Managers and Assistants
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QA Supervisors and Factory Managers
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Production Managers
Please note: Although this course is developed for the above roles, it can also be beneficial as an informative introduction or recap for auditors, but does not provide any formal auditor training.
Training Course content
Course content
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Introduction to the heat preserved foods sector
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Pre-requisites: microbiology and HACCP
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Thermal processing and thermal process validation methods
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Lethality calculations (Fo and P values)
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Packaging considerations
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Post process considerations
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Reporting, process deviations and due diligence
Learning outcomes
At the end of the course delegates will be able to:-
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List the microbiological CCP’s related to the safe production of heat preserved foods.
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Obtain practical hands on experience of thermal process validation, packaging integrity testing, lethality calculations and raw material grading.
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Demonstrate the versatile application of knowledge through group work case studies and presenting group findings for discussion on the final day.
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Demonstrate competency and awareness by passing an end of course exam.
Related training
Safe cooking: process validation
Thermal processing & validation
Further information
Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk
COVID-19 secure workplace
We continue to offer a range of training options so that you can continue to learn and develop.
Online courses – We are delivering tutor-led training courses online. Find out more.
Face-to-face training – Our on-site events follow strict social distancing and safety measures. View programme.
Book with confidence – We will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.
Tailored training – We also provide tailored training for your teams online or face to face.
If you have any queries, email training@campdenbri.co.uk or call +44(0)1386 842104.
Our Campden BRI COVID-19 secure workplace video was filmed following strict COVID-19 safety rules. At the time of filming it was not mandatory to wear face masks on our sites. Now we ask that all staff and visitors to our sites wear face masks. Thank you.
Please view our training and development programmes listed below, and book with confidence.
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