Principles of canning
Why attend
Delegates will learn about the critical factors that control the manufacture of safe and high quality heat preserved foods. The course uses a combination of lecture presentations, tutorials and practical sessions to give the delegates an introduction, and insight, to the technological issues concerned with the manufacture of canned foods. Through this knowledge, delegates will have an increased awareness of the manner in which their own position/responsibilities affect the overall safety and quality of the food being produced.
Course content
- Raw materials, specifications and preparation procedures
- Food microbiology and the thermal destruction of bacteria
- Food poisoning outbreaks and canned foods
- Sterilising equipment and its operation
- Container manufacture
- Double seam evaluation
- Post process handling
- Shelf-life
- Handling process deviations
- Process validation and Fo calculation
- Incubation testing
"The Principles of Canning training course provides delegates with a thorough understanding of the basic theory of canning technology (heat sterilisation of food in metal, plastic or glass containers). The course is for those new to the industry and provides a refresher for experienced personnel. Delegates typically include retort operations and line supervisory staff, NPD technologists, factory managers, retailer technologists and factory auditors"
Nick May – Event Director
Next step
Recalls for heat preserved foods
Thermal processing - a safe approach
For further information or to check availability contact the Training Department on +44 (0)1386 842104 or