Campden BRI logo
 
  1. Click this button to add a course to your shopping basket, clicking it again will add a second place on the same course.
  2. You can adjust the number of places you need on the page, or you can remove a course from your basket.
  3. Once you have all the courses you want use the page to tell us the details we need to complete your booking. You will be able to select your payment method here.
  4. When all the details are correct click on the at the bottom of the page and you will be taken to a summary page for final checking.
  5. If you have opted to pay by invoice this will be the final step, once you confirm the system will send your booking request to us and a copy to you.
  6. If you have opted to pay by credit or debit card the confirmation will be take you to PayPal where you can either enter your card details or use your PayPal account to complete the payment.
    You do not need to create a PayPal account if you don't have one.
  7. When your payment is complete you will be returned to our system and your booking request will be sent to us with a copy to you.

Principles of Pasteurisation

Dates

discount
28-29 November 2017

Prices

Members £995 + VAT
Non–members £1295 + 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."

Martin George – Event Director


This course can be customised and is available in house

Click here for details of a free 2 year subscription to an online continuing professional development (CPD) tool

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