1st to 3rd April 2008
Dublin

This is a certified three-day training course & workshop on Thermal Process Validation for the Food Industry.   Regulatory & Customer auditors require evidence that businesses can consistently produce safe, high quality food. Evidence for this is provided by process validation. Process validation can also assist in increasing quality and efficiency, reducing costs, and attracting customers who require foodstuffs manufactured to tight specifications.

This three-day training course includes interactive workshops and addresses the following topics:
* Identifying validation requirements
* Principles of heat sterilisation and heat transfer
* Calculating pasteurisation & sterilisation units, D and z values
* Process evaluation instrumentation
* Principles of temperature calibration
* Heat distribution & penetration testing, selection of F0 and P. Values
* Correct functioning of food process equipment & implications of mechanical breakdown
* Calculating heat process times
* Legislative basis for validation and FSAI Guidance Note
* Documentation - what to record & how

Further Details
Additional information about this event is available online