By : Compliance Online
Date : 2011
Location : United States US / Palo Alto
In this Food safety training learn about Food preservation, traditional heat treatment, emerging food processing technologies, pasteurization, shelf life extension, acid and low acid foods, US FDA and USDA regulations, Health Canada, new regulatory terms and definitions, novel foods.
compliance, Food Preservation, Pasteurization, USDA, FDA,
Why Should You Attend:
Pasteurization is a unit operation directed towards prevention of microbial growth of pathogenic and spoilage microorganisms through their removal or inactivation and is used to extend shelf-life of foods. Traditionally, the food industry used heat to pasteurize foods. In current times, where the role of the consumer has become leading and necessary, food production systems are no longer supply-driven but become more demand-driven. As a result of consumer demands for foods that are fresher, more natural, or minimally processed and additive-free, new physical methods of treatment are emerging for shelf-life extension and are under broad development. The application of novel technologies has also led to the new definition of this unit operation.
We will compare traditional and emerging technologies' terms and definitions of pasteurization as essential unit operation in the production of different groups of food products for instance, acid and low acid categories. In addition, general approaches, similarities and differences for the establishment of pasteurization process using traditional thermal and alternative techniques will be presented.
Who Will Benefit:
- Quality Assurance Managers
- Production Managers
- Laboratory Managers
- Food Safety Personnel
- HACCP Coordinators
- Government Food Inspectors
- Sanitation Managers
- Corporate and Plant Microbiologists
- Processing Engineers
- Operations Supervisors and Managers
- Food Technologists
Areas Covered in the Seminar:
- Food preservation technologies.
- Food safety.
- Low acid foods.
- High acid and acid foods.
- Thermal technologies.
- Non-thermal technologies.
- Regulatory terms and definitions.
- Sterilization definition and techniques.
- Pasteurization definition and techniques.
- Emerging food processing technologies.
- High pressure.
- UV light.
- Microwave heating.
- Process required microbial log reduction.
- Food Safety Objective.
- Safe process design.
Organizer : Compliance OnlineComplianceOnline is a Regulatory Affairs Professionals Society(RAPS) RA Professional Development Portal provider. ComplianceOnline is committed to enhancing the ongoing professional development of regulatory affairs professionals and other stakeholders through appropriate regulatory affairs learning activities and programs ComplianceOnline has agreed to follow RAPS-established operational and educational criteria