Canned Foods and Thermal Processing
There are no sections available for this course. Some courses are based on public/industry interest. Please email ShortCourseHelp@mi.mun.ca to express interest in this course which will help us in organizing future sections
Certificate Awarded
Certificate of Achievement
Prerequisites
High School graduation OR recommended by employer.
Course Description
This is an industry training course providing competencies relevant to thermal processing operations. Principles of HACCP require that personnel be appropriately trained for roles in food processing establishments. Acts and Regulations enforced by the Canadian Food Inspection Agency require control over food contamination. The Facilities Inspection Manual, stemming from the Fish Inspection Regulations, requires that, "The designated person in control of the retort operations has successfully completed a recognized course in thermal processing and retort operation."
Course Outline
1.0 Introduction to Site Microbiology
2.0 Product Preparation
3.0 Processing Equipment and Procedure
4.0 Container Integrity
5.0 Post Container Handling
6.0 Incubation
7.0 Regulations and Codes of Practice
ATTENTION: Your acceptance notification will be E-mailed to the E-mail account you provide during the registration process. Please remember to check your Junk E-mail folder for any communications that may have been filtered to that location.
Minimum class sizes are required to deliver courses, should these minimums not be achieved classes could be postponed or rescheduled.
