Principles of pasteurisation
This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form
Benefits of attending
Building on Campden BRI´s expertise in in-container heat processing of foods, this course will cover specialist issues relating to the safety of pasteurised products, e.g. how, when and where pH is measured, and packaging pasteurisation after hot filling. This is aimed at staff new to the pasteurisation industries (juice/drinks, pickles, acidic sauces etc.). The course is aimed at factory managers, NPD technologists, line supervisors, retail technologists and factory auditors.
Training Course content
- Microbiology of pasteurised products
- pH and water activity measurement
- Process calculations
- Manufacturing controls
- CIMSCEE/Campden BRI Acid club models for predicting product stability
- Typical processing methods, e.g. hot fill and hold, tunnel pasteurisers, water baths and retorts
- Packaging pasteurisation
- Enzymatic spoilage risks
"This course will cover safe production of heat pasteurised foods in containers, which rely on temperature, pH or water activity control for safety. The main focus will be defining critical safety parameters, then demonstrating how they are measured and controlled."
This course can be customised and is available in house
Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at firstname.lastname@example.org