This two-day pasteurization seminar will help participants in the maintenance department gain a better understanding of the mechanical functions and potential failures that could occur in an HTST system. Participants will be involved in a number of troubleshooting situations that might occur on their system. It is a hands-on advanced workshop covering all aspects of HTST, including process controls, hydraulics, pumps, valves, STLR maintenance, equipment testing and regulatory compliance. The workshop is intended for seasoned maintenance workers, in addition to the new worker.
Don’t be baffled by statistics! In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers -- from chemists to QA specialists -- should understand how insightful and intelligent data is produced.
A “working” convention that connects over 1,300 top executives for the purpose of conducting one-on-one business meetings with their trading partners. The convention allows attendees to meet with dozens of companies of their choosing in just a few days.
Participants in the workshop will learn best practices and practical approaches for pathogen control through short lectures and hands-on small group exercises which include environmental monitoring, sanitary designs, and developing standard sanitation operating procedures (SSOPs).
This two-day short course, will bring together highly recognized CIP experts including plant engineers, scientists, chemists, regulators and technicians to provide the latest information and applications in CIP cleaning and sanitation of food and dairy processing plants.
In this two-day course, you will learn how to avoid microbial contamination and produce safe food products. Our team of expert instructors will take you step-by-step through the science and practice of food safety microbiology and show you what environmental factors influence the growth of pathogens and spoilage organisms in food. You will also learn how to implement a successful, state-of-the-art HACCP (Hazard Analysis Critical Control Points) system to identify points of contamination risk in the manufacturing process, to control and monitor those risks, and how to take corrective actions.