Mild Thermal Processes

A thermal process is considered “mild” when there is another preservation method used in conjunction with thermal processing to control microbial growth. A preservation example is fermentation, where the production of lactic acid inhibits pathogens' growth. Foods that have undergone some form of preservation only need mild thermal processing to further protect the food from spoilage.

This course will cover

• mild thermal processes
• common preservation methods for foods
• role of water activity and pH on certain foods
• pH measuring options
• testing and qualifications for equipment
• record keeping

Each Chapter includes videos, followed by interactive exercises that allow you to work with the information, and practice using it using real-world scenarios. There are interactive exercises within the training which you must pass, with a score of 80%, in order to move on to the next. If you do not pass, you may try again.