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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 – We will be resuming delivery of courses on site from March 2021. We’ll be doing so while observing 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.

Please view our training and development programmes listed below, and book with confidence.

Principles of pasteurisation

Dates

12-13 May 2021

10%

Prices

Members - £899 + VAT
Non-members - £1160 + VAT

Includes Campden BRI Guideline No. 51 (2006), Pasteurisation: a food industry practical guide (Second edition)

Venue

Campden BRI, Chipping Campden

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

Event Director - David Whittaker

Related training

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


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