Principles of pasteurisation - CCFRA Training events, training seminars, and conferences for the food and drink industry

Principles of pasteurisation
2-4 September 2008		£995 CCFRA member price + VAT	£1325 non-member price + VAT

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Why attend:
Building on CCFRA‘s expertise in incontainer heat processing of foods, this new course will cover specialist issues relating to the safety of pasteurised products, e.g. how, when and where pH is measured, and packaging pasteurisation after hot filling. This is aimed at staff new to the pasteurisation industries (juice/drinks, pickles, acidic sauces etc.). The course is aimed at factory managers, NPD technologists, line supervisors, retail technologists and factory auditors.

Course content:

Microbiology of pasteurised products
pH and water activity measurement
Process calculations
Manufacturing controls
CIMSCEE/CCFRA Acid club models for predicting product stability
Typical processing methods, e.g. hot fill and hold, tunnel pasteurisers, water baths and retorts
Packaging pasteurisation
Enzymatic spoilage risks

"This course will cover safe production of heat pasteurised foods in containers, which rely on pH or water activity for safety. The main focus will be defining critical safety parameters, then demonstrating how they are measured and controlled."

Nick May – Event Director

Early booking discount conditions

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