Training - Key points in industrial canning
The CTCPA, Centre Technique de la Conservation des Produits Agricoles, offers you a training course to learn the key points of industrial canning.
CTCPA PEDAGOGY
- Acquire knowledge specific to appertization to be able to carry out a technical function in a canning facility.
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Presentations, slide shows, practical exercises.
- Evaluation of the course by the trainees.
- Evaluation of the trainees' knowledge 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 canning.
- 2/Manufacturing process
- Manufacturing processes for canned products. Formulation issues, acid and non-acid products
- 3/Microbiology notions
- Alteration and pathogenic flora, spore-forming and vegetative flora, toxins. - Development conditions.
- 4/ Sterilization / sterilization schedules
- Definition of appertization.
- 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 metal and/or glass cans
- Crimper/capper operating principles
- Leaktightness compliance: checks to be carried out
- 7/ Inspection of finished products
- Validation of DDM.
- Physico-chemical analysis: pH, texture, color.
- Conditions for batch release, stability tests.
- 8/ Practical work (on company site or in the CTCPA hall)
- Packaging and sterilization of a formulated product in a technology hall.
- Checking crimps/caps: The different checks; Criteria to be checked; Checking methods; Measuring equipment; Manual stripping; Exercise; Measurements; Standards; What is admissible and what is not.
Content of the training
Are you familiar with the food sector but not with canning?
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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