DWC FoodTech is pleased to announce that we will be presenting a new course which shall be known as the Operators and Supervisors Course for UHT Processing and Aseptic Packaging. The course runs for 4½ days, has no prerequisites and is less demanding than our Approved Persons Course for UHT Processing and Aseptic Packaging.
The program has been developed for those involved with the development, verification, maintenance and operation of UHT processing and aseptic packaging of low-acid and acid foods and beverages. It is suitable for those working in (or have an interest in) UHT processing and/or aseptic packaging but do not require the advanced level of training required to determine, validate or verify heat treatments (F values). The syllabus presents the theoretical basis underpinning thermal processing technologies for the manufacture of acid and low-acid UHT processed foods and provides practical training in the operation of UHT heat treatment plants and aseptic filling systems.
The syllabus applies to the manufacture of sterilised low-acid shelf stable products (aseptic), pasteurised acid shelf stable products and pasteurised products with a nominated refrigerated shelf-life. Throughout the training the printed course manual is enhanced by numerous practical examples drawn from DWC FoodTech’s extensive commercial experience.
The Operators and Supervisors Course for UHT Processing and Aseptic Packaging can be presented in-house or at central venues and is appropriate for Supervisors, QC and QA Personnel, Verifies, Maintenance Staff and Operators involved in the manufacture of UHT heat processed foods. The course can be tailored to suit particular manufacturing operations and filling systems.
If you are interested in attending either of these courses please follow the enquiry links shown below.
- Microbiology of UHT operations
- Thermal processing concepts
- Heat resistance and determination of target F values
- Processing plant equipment
- The influence of product flow characteristics on exposure times
- Filling operations
- Packaging material options
- Cleaning, sanitisation and sterilisation
- HACCP in the manufacture of UHT processed foods
- Validation and verification of UHT and aseptic packaging systems
Those who attend all sessions and successfully complete both examinations will receive a formal certificate and their names will be forwarded to national regulatory authorities as is appropriate.
Estimated February 2018 | To be confirmed
Contact us to register your interest
CSIRO's Food Innovation Centre
671 Sneydes Road
Course Cost: $3000 + GST
Start: 4th December 2017
End: 8th December 2017
New Zealand Food Innovation (Auckland) Limited
Course Cost: NZ$3450 (Incl GST)
Please contact us for details
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