Introduction to Thermal Processing
Botulism outbreaks in the 1900s triggered the need for not only thermal processing regulations but the Better Process Control School as a whole. With the attention paid to the outcomes of thermal processing, other critical process points were identified. Other microorganisms affect thermal processing, like Staphylococcus aureus, which is naturally present on human skin. Therefore, factors such as personnel hygiene also play a major role in ensuring thermal processing is effective.
This course will cover
- commercial sterilization and critical factors
- water activity of different types of food and pH
- acid foods groups
- responsibilities of the food processors and processing authority at the facility
This course includes videos, followed by interactive exercises that allow you to work with the information, and practice using it using real-world scenarios.
Better Process Control School Certification Courses
9th Edition Better Process Control School Certification courses are now available online. The courses are conveniently self-paced and include training certificate. Learn more
- Printable certificate of completion
- Downloadable student notes