Retort Supervisor's Course

Typical Program


For currently planned public courses see our Events page.
This training can also be provided to companies on-site.

Program details may be subject to change - often customised to site priorities.


Day 1

8.30 AM Introduction to the Course

8.45 AM Introduction to Canning

10.15 AM MORNING TEA

10.45 AM Retort Systems and Container Handling

12.30 PM LUNCH

1.15 PM    Microbiology of Thermally Processed Foods

2.45 PM    AFTERNOON TEA

3.15 PM    Overview of Retort Operation 

— Visit Pilot Plant Introduce General Procedures.  Inspect Retort, Identify Major Components etc

4.30 PM    CLOSE DAY 1


Day 2

8.30 AM Principles of Thermal Processing - Basics of Thermal Process Design

10.30 AM MORNING TEA

11.00 AM Heat Penetration - Practical 1

12.30 PM LUNCH

2.15 PM    Packaging Systems for Retorting

3.00 PM    AFTERNOON TEA

3.30 PM    Water Chlorination and Canning Sanitation

4.30 PM    CLOSE DAY 2


Day 3

8.30 AM Review of Practical 1 - Industry Examples

10.00 AM MORNING TEA

10.30 AM Regulations Relevant to Thermal Processing

11.00 AM Can Seams – Formation and Evaluation - Can Visual Defects

12.15 PM LUNCH

1.00 PM    Second Practical

3.15 PM AFTERNOON TEA

3.45 PM    Practical Tests/Discussion

4.30 PM    CLOSE OF DAY 3


Day 4

8.30 AM Review of Practical 2 - Industry Examples

9.00 AM Retort Operation and Production Records

9.45 AM MORNING TEA

10.00 AM Revision/Discussion

11.00 AM Written Examination

12.00 PM CLOSE

AFTERNOON – Time available for individual discussions/assessments if required.