Course Overview
Aimed at quality assurance staff, pasteurizer operators, supervisors, government inspectors and others involved in the thermal processing of high acid foods. Microbiology of thermally processed foods, thermal processing principles, data collection and process evaluation are covered. BCIT issues a statement of completion to each participant who successfully completes this workshop with a minimum final grade of 70%.
Prerequisite(s)
- No prerequisites are required for this course.
Credits
1.5
- Retired
- This course has been retired and is no longer offered. Find other Flexible Learning courses that may interest you.
Learning Outcomes
Upon successful completion of this course, the student will be able to:
Introduction
- Describe the purpose and history of pasteurization as a form of thermal processing.
Microbiology of Thermally Processed Food
- Describe the role of microorganisms and acids in food and their effect on the thermal process required to achieve commercial sterility.
Principles of Thermal Processing
- Describe the principles of heat transfer, factors affecting the destruction rate of microorganisms, and factors involved in determining the time and temperature of the process for food products.
Calculation of Process Lethality
- Use the Improved General Method for packaged products.
- Use method for process determination for fluid products.
Records for Product Protection
- Describe the required regulations, records, and documentation under HACCP for product protection of thermally processed foods.
Effective as of Spring/Summer 2010
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.