Thermal processing & validation

Thermal processing is a vital food safety aspect of the manufacture of many food and beverage products and will often be considered a ‘Critical Control Point’ that needs to be monitored, verified and validated. 

Attendees will develop an understanding of key thermal process principles, empowering them to validate, optimise and audit existing thermal processes, or even develop new ones.

We give practical guidance, for example with process deviations and validation, as well as covering the theory such as thermal microbiology, processing methods and heat transfer, using a range of tutorials, group activities & practical demonstrations.

New for October 2024: We will now uniquely cater for those interested in either continuous flow processes (e.g. heat exchangers) or in-pack processes (e.g. retort) by providing different learning pathways on Day 2 of the course, depending on process methods they are most interested in. Every course is different, as we tailor it to the group depending on their answers to a pre-course questionnaire. 

We welcome a whole range of attendees: process authorities, developers, technologists and other quality/technical staff working in food manufacturing. It would also suit inspectors, including EHOs, third party auditors and retailers who review documentation and processes at manufacturer sites.

• Pasteurisation & sterilisation principles
• Thermal food microbiology
• Calculation of processes (F_o and P_u values) for batch & continuous processing
• Thermal processing methods, batch (e.g. retorting) & continuous (e.g. UHT)
• Process establishment procedures
• Process validation practicalities & analysis of data
• Thermal process deviations & troubleshooting