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

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,  participants will be sent log in details for a WebEx Training session. 

Courses are limited to 10 people to ensure an interactive and engaging course for all participants.   

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.