Why attend:
This course is a short summary of the "Principles of Canning course", without practical session or calculations. It is an introduction to key concepts for process safety on production lines e.g. consistent product make up, container closure and prevention of recontamination. It is for line supervisors and QA staff who are new to the industry.

Course content:

• Prerequisite in support of HACCP
• HACCP principles in the cannery
• The main safety risks
• What records are expected and how they should be completed
• How product preparation can affect heat process safety
• Introduction to controlling pack closures
• The risks of wet handling and post process recontamination

"This course will cover production of heat sterilised foods in containers, highlighting the known safety risks, and how they are managed."

Nick May – Event Director

Early booking discount conditions

Next step
Principles of canning

For further information or to check availability contact the Training Department on +44 (0)1386 842104
or