Training - The key points of pasteurization in the food industry
The CTCPA, Centre Technique de la Conservation des Produits Agricoles, offers a training course to help you learn the key points of pasteurization in the food industry.
CTCPA PEDAGOGY
- Acquire knowledge specific to appertization to be able to perform a technical function in the pasteurized products sector.
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Presentations, slide shows, practical exercises.
- Evaluation of the course by the trainees.
- Assessment of trainee learning by questionnaire or case study.
- Provision of documentation and training materials.
- Issuance of a certificate of training.
TEACHING METHODS
- 1/Background and regulations
- The hygiene package, Good Hygienic Practices, hazards, HACCP (process CCPs), the sanitary control plan: specificities in pasteurization.
- 2/Manufacturing process
- Stages in the manufacturing process for pasteurized products. Formulation, packaging and cold chain issues.
- 3/Microbiology notions
- Alteration and pathogenic flora, spore-forming and vegetative flora, toxins.
- Development conditions.
- 4/ Pasteurization / pasteurization rates
- Definition of pasteurization.
- Heat treatment destroys microorganisms.
- Critical parameters, notion of cold point.
- The definition of a scale, and the principles of the margin between the theoretical scale and the actual scale.
- 5/ Heat treatment equipment
- The temperature/pressure relationship and the role of back pressure.
- Batch and continuous autoclaves.
- Exchangers.
- Safety legislation.
- General driving principles.
- 6/Packaging in trays, flexible packaging or glass
- Operating principles for heat-sealing and capping machines
- Leaktightness compliance: checks to be carried out
- 7/ Inspection of finished products
- CSD validation.
- Physico-chemical analysis: pH, texture, color.
- Conditions for releasing lots.
- 8/ Practical work (on company site or in the CTCPA hall)
- Packaging and pasteurization of a formulated product, in a technology hall.
- Controlling the chosen packaging: Different controls; Criteria to be controlled; Control methods; Means of measurement; Measurements; Standards; What is admissible and what is not.
Content of the training
Are you familiar with the food sector but not with pasteurized products?
Would you like to improve your knowledge to better understand your position?
This training course will help you to understand the ins and outs of the process, and to identify the points to watch out for, which must be mastered to ensure a reliable manufacturing process.
Discover our other training courses: Food industry training courses, a comprehensive training catalog, CTCPA
CERTIFICATION EXAM
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