Due to the COVID-19 pandemic, this course will not be available for the balance of 2020. We look forward to seeing you in 2021!
Thermal processing continues to be the most widely used method of preserving and extending the useful shelf life of foods. Low-acid canned foods receive heat treatment for the purpose of achieving commercial sterility, and are normally stored and distributed under non-refrigerated conditions. This course provides an introduction to the principles and concepts of low-acid canned foods, food preservation principles, microbiological aspects of the canning process and factors affecting thermal processing.
At the end of the program, you will be able to:
- Discuss the microbiology of thermally processed foods
- Outline factors affecting the thermal process
- Review documentation and recordkeeping requirements
- Facility Managers
- Food Safety & Quality Personnel
- Food Scientists
- Ingredient Suppliers
- Lab Personnel
- Owners/Operations of Food Business
- Process Engineers
- Public Health Inspectors
- Regulatory Authorities & Personnel
NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact firstname.lastname@example.org one week prior to your class.
This course is only available as an onsite offering. Please email us for a quote