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.

Thermal processing & validation

Dates

19-20 October 2021

10%

Prices

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

Venue

Campden BRI, Chipping Campden

Delegate feedback (2021)

  • It has helped to make clear how best to approach, carry out and demonstrate results from different cooking validations.

  • Tutor was excellent. Explains complex topics very well and simply.

  • Good Knowledge of product and technologies.

  • Very approachable and explained with great examples.

     

Benefits of attending

Thermal processing is a vital aspect of the manufacture of many food and beverage products and will often be considered a ‘critical control point’ that needs to be monitored, verified and validated to ensure a safe product.

The course will provide delegates with an understanding of the principles around the thermal process enabling them to make changes to existing thermal processes and develop new ones. We aim to give practical guidance (for example with trouble shooting, process deviations and validation) as well as covering the theory (such as thermal microbiology, processing methods and heat transfer) using a range of tutorials, group activities & practical demonstrations.

The content covered caters for those interested in thermal processing and validation for both batch and continuous systems and could be attended by process specialists, developers, technologists and other quality/technical staff working in food manufacturing. It would also suit inspectors, including EHOs, third party auditors and retailers who review documentation and processes at manufacturer sites.

Training Course content

  • Pasteurisation & sterilisation principles
  • Thermal food microbiology
  • Calculation of processes (Fo and Pu values) for batch & continuous processing
  • Thermal processing methods, batch (e.g. retorting) & continuous (e.g. UHT)
  • Process establishment procedures
  • Process validation practicalities & analysis of data
  • Thermal process deviations & troubleshooting

This course can be customised and is available in house

Event Director - David Whittaker

Related training

Principles of pasteurisation


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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