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SCST1068 Better Process Control School

Short Course

Overview of the following topics in the context of food safety regulations, followed by the prescribed examinations: 1. MICROBIOLOGY OF CANNING 2. FOOD PLANT SANITATION A. Sanitation for Retorts and Atmospheric Cookers B. Cleaning for Continuous Systems 4. RETORT EQUIPMENT AND OPERATION 5. INTRODUCTION TO THERMAL PROCESSING 6. MILD THERMAL PROCESS 7. CONTAINER CLOSURE EVALUATION A. Closures for Double-seamed Containers B. Closures for Glass & Plastic Twist-off Containers C. Closures for Semi-rigid and Flexible Containers 8. THERMAL PROCESSING SYSTEMS A. Batch Saturated Steam Retorts: Still and Agitating B. Retorts with Overpressure: Still and Agitating C. Continuous Rotary Retorts D. Aseptic Processing and Packaging Satisfactory completion of the course would assist processors in complying with the low-acid canned food and acidified food regulations of the local (Bureau of Standards Jamaica (BSJ)) and regional authorities, AND the US Food and Drug Administration (FDA) and US Department of Agriculture (USDA). The University of the West Indies, Better Process Control School is approved by the FDA. It follows the prescribed course of instruction. NOTE: All the subjects of the Better Process Control School will be covered except for Hydrostatic Retorts which are not used in this geographical region. THIS SHORT COURSE IS QUOTED IN USD or JMD EQUIVALENT AT PREVAILING BANK OF JAMAICA RATE.

Duration

May 18-22, 2026 (8:30AM- 6:00PM)

Cost

850.00

Delivery Mode

In Person and Online