THE FOODBOWL
Event Date: 17th June – 21st June
Retort Supervisors Certification Course with DWC
The Retort Supervisors Certification Course (RSCC) presents the theoretical basis underpinning thermal processing technologies for the manufacture of low-acid heat processed foods and provides practical training in the operation of retorting systems for processing cans, glass, foil and plastic containers.
Auckland | New Zealand
17 – 21 June 2024
COURSE OUTLINE
This course is designed to provide training in the operation of over-pressure retorts (e.g. steam-air, cascading water, water spray) and standard steam retorts for processing cans, glass containers and plastic containers and the theory of thermal processing.
Course Objectives
- To provide theoretical and practical understanding of those factors important in the selection and delivery of thermal process schedules.
- To provide experience and understanding of the operation of over-pressure and steam retorts and/or UHT systems.
- To provide awareness of the application of HACCP in the production of heat processed packaged foods.
- To provide experience and understanding in the selection and use of packaging materials.
- To provide awareness of the factors affecting the pressure generated in sealed containers during thermal processing.
- To ensure all participants are aware of the safety risks inherent in the manufacture of heat processed packaged foods.
Training Modules
Class Modules
- Microbiology of cannery operations
- Thermal processing concepts
- Microbial heat resistance and determination of target values
- Cleaning and sanitising
- Heat penetration
- Retorting, over-pressure and UHT systems
- Techniques for validating retort performance
- HACCP in manufacture of heat processed foods
- Packaging systems for heat processed foods
Practical Sessions
- Review of swabbing and environmental cleanliness
- Measurement of the pH of heat processed foods.
- Heat penetration rates and methods for determination of F values
- Assessment of Temperature Distribution data
- HACCP analysis of food production
Course Assessment
Written examination:
This is the most important of the assessments. There shall be around 30 questions for which you shall have to provide short correct answers. The examination will be conducted via online interview; however you may not refer to the manual or notes that you have made during the week.
Practical examination:
During this session, you shall have to demonstrate that you understand the features of the batch retort on which you have worked during the week, including the control panel and the manner in which the retort operates. You shall also have to explain the operation of the retort according to a Standard Operating Procedure. You shall have ample opportunity to familiarise yourself with this operating procedure during the week and to ask questions about the unit.
HACCP Presentation:
As part of a group you shall present the results of your analysis of a production process including identification of all Critical Control Points (CCPs).