This short course is presented by FiE in conjunction with FoodStream.
Retort Supervisor's Course (Thermal Processing), incorporating Can Seam Analysis for relevant attendees.
Please register early. We reserve the right to cancel the program if insufficient registrations are received.
This course provides an excellent background in the thermal processing of foods. It is also designed to provide participants with the knowledge and skills to effectively supervise retort operations. Those completing the course will understand the fundamentals of thermal processing, the practicalities of applying these processes, and how they relate to the safety and general quality of the products processed.
All aspects of the thermal processing of foods packed in cans, bottles, pouches, and similar containers are covered:
Introduction to thermal processing
Thermal processing systems (including retort types)
Packaging systems for thermally processed foods
Microbiology of canned foods
Principles of thermal processing
Retort operation and production records
Cooling water chlorination and canning sanitation
Regulations relevant to thermal processing
In addition, opportunity will be provided for specific training in monitoring and analysis of can seams. Ensuring the integrity of pack closures is essential to maintaining the safe shelf life of the product.
Topics covered include:
Can double seams - terminology, construction and formation, reading a can micrometer
Can visual defects
Can seam teardown (practical and assessment)
Note: After covering general seam analysis principles, those who do not process product in steel cans will be given the option to do other practical work as an alternative to in-depth can seam training.
The course includes practical training using the processing facilities (both water spray overpressure retort and manual saturated steam retort) at BNY Trading.
A written exam covering the contents of the course and a practical examination related to retort operation must be completed.
*These documents relate to last years’s course - to be updated soon. Course program may be subject to minor changes.
Who Should Attend?
Those wanting a good basic understanding of thermal processes and their application. Retort operators, line supervisors, quality assurance personnel, product development staff, and maintenance personnel will all benefit from the understanding provided by this course.
Tuesday to Friday, 19 to 22 March 2019
Tea/coffee will be available from 8:00 am on the first day, ready for the program to start at 8:30 am. Presentations will conclude by 1:00 pm on the final day.
57 Newheath Drive
Arundel, Q 4214
This venue is located south of Brisbane in the Gold Coast area.
$ 2,300 plus 10% GST (includes course notes, lunches, and morning and afternoon teas)
A 10% discount applies to registrations received by the early registration deadline of 9 February 2019, with payment received within 14 days of that date.
REGISTRATIONS CLOSE ON FRIDAY 8 MARCH 2019 — To allow sufficient time for the printing of course notes.
To book places at the course, use the link below to access the registration form.
We will confirm your booking and send an invoice for your registration fees. Fees must be paid prior to the course.
Fees, less a 10% handling charge, will be refunded if participants cancel their registration at least four weeks prior to the course. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.
Food Industry Engineering (FiE) reserves the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations). In this case a full refund of fees will be available. FiE's Liability is limited to the registration fee only, and FoodStream cannot be held liable for air fares, accommodation, or other related expenses.
What Participants Need to Bring
Participants are required to bring covered-in waterproof shoes, preferably steel-capped boots for the practical sessions, plus notepad, pen or pencil and highlighter.
Accommodation and Transport
Participants must organise their own accommodation, and transport to and from the venue.
Further Information & Enquiries
Visit our Contact page, or contact:
Gordon Young, Food Industry Engineering (Australia) Ph +61 414 681200
Extrusion training can also be offered to companies on-site at their facility, at a level suitable for operators, or for technical staff.
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The main presenter is Mr Gordon Young. Mr Young has been involved in presenting this course for the more than 15 years. He is an Approved Person for Thermal Processing, and in that role carries out thermal process validation studies for a number of companies using a range of different retorts, in both Australia and internationally.
Mr Chris Bourne is also is an Approved Person for Thermal Processing, and holds a Retort Supervisor’s Certificate. He has attended training in retort process design and process optimisation in Canada and the UK. He also has wide experience in process development trials and retort temperature distribution measurements at a number of companies.