Food Thermal Sterilization Training

1. Training objectives

Through training, improve the sterilization theory and practical operation level of trainees, solve the difficult problems encountered in the process of equipment use and equipment maintenance, promote standardized operations, and improve the scientific and safety of food thermal sterilization.

This training strives to help trainees fully learn the basic theoretical knowledge of food thermal sterilization, master the principles, methods and steps of formulating sterilization procedures, and be familiar with and develop good operating practices in the practice of food thermal sterilization, and improve the possibility of encounters in the practice of food thermal sterilization. The ability to deal with problems reached.

2. Main training content

(1) The basic principle of thermal sterilization of canned food
1. Principles of food preservation
2. Microbiology of Canned Food
3. The basic concepts of thermal sterilization (D value, Z value, F value, F safety, LR and other concepts and practical applications)
4. Explanation of method steps and examples for formulating food sterilization regulations

(2) Standards and practical application of food thermal sterilization
1. U.S. FDA regulatory requirements for thermal sterilization equipment and configuration
2. The standard sterilization operation procedures are explained in step by step-exhaust, constant temperature, cooling, water inlet method, pressure control, etc.
3. Common problems and deviations in thermal sterilization operations
4. Sterilization related records
5. Common problems in the current formulation of sterilization procedures

(3) Heat distribution of retort, food heat penetration test principle and result evaluation
1. The purpose of thermodynamic testing
2. Methods of thermodynamic testing
3. Detailed explanation of the reasons that affect the heat distribution test results of the sterilizer
4. Application of thermal penetration test in formulating product sterilization procedures

(4) Key control points in pre-sterilization treatment
1. Temperature (product center temperature, packaging temperature, storage temperature, product temperature before sterilization)
2. Time (turnover time of raw and cooked, cooling time, storage time before sterilization)
3. Microbial control (raw materials, maturation, contamination of turnover tools and instruments, and the amount of bacteria before sterilization)

(5) Maintenance and maintenance of sterilization equipment

(6) Common troubleshooting and prevention of sterilization equipment

3. Training time
May 13, 2020