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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 – from August we have resumed our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. View programme. From October we expect to be able to deliver all of our full schedule of courses.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

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

2-3 September 2020

Prices

Members - £999 + VAT
Non-members - £1299 + 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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