Thermal processing of heat preserved foods, live online tutor-led training course


27 September 2022


Members - £520 + VAT
Non-members - £700 + VAT



Delegate feedback (2021):

  • I learned a lot, it gave a good overview
  • The tutors were very knowledgable and delivered the content at the right level
  • Lots of helpful practical information from all tutors

Benefits of attending

The heat-preserved foods (or canned food) sector has been around a long time and represents high retail value due to the obvious benefits of long shelf life at ambient conditions. We now see heat preserved foods taking many packaging forms such as cans, pouches and film-sealed plastic trays or pots, with many popular products including sauces, ready-meals, meat, vegetables, fruit, pet-food, and baby food to name a few.

This one-day online course is inspired by our prestigious 4-day ‘canning’ course and aims to provide a clear overview of the essentials of thermal processing with a focus on food-safety. The sessions offer a technical overview and practical advice for those involved with the development, monitoring and validation of an ‘in-pack’ thermal process using a retort. If you are new to the sector or require some refresher training, then this concise course would be ideal.

The course will be delivered live online over the course of one day (0900 = 1630 hours),  participants will be sent log in details for a WebEx Training session. 

Training Course content

Principles of ‘In-pack’ thermal processing, using retorts to produce commercially sterile products

The focus is on the critical aspects for the safe thermal processing of food and beverages, where products are heated ‘in-pack’, i.e. in their final packaging. Therefore, fundamentals such as thermal microbiology, retort operations and process validation are covered.

  • Thermal microbiology overview
  • Calculating lethality for sterilisation processes (F0)
  • Thermal process validation including worse case conditions, practical considerations and data analysis
  • Principles of retort operations
  • Process deviations & troubleshooting 

For a more in-depth heat preserved foods course, including detail on topics such as packaging, pre & post process consideration, heat transfer & process establishment, with practical actives such as seam assessments and retort operation, see the 4-day Safe productiont of heat preserved foods course.

Event Director - David Whittaker

Related training

Safe cooking: process validation, live online tutor-led training course

Safe production of heat preserved foods – the essentials (including principles of canning)

Thermal processing - continuous flow, live online tutor-led training course

Thermal processing of acidified foods, live online tutor-led training course

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at

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 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.

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