A comprehensive understanding and implementation of an acceptable and approved pasteurization process is critical for the safety of your products and your consumers. Explore the concepts and theory of safe pasteurization operation in this in-depth two-day program. At the end of the program, you will be able to:

1. Discuss pasteurization/thermal processing requirements and equipment configuration from a food safety and regulatory perspective
2. Understand High Temperature Short Time (HTST) pasteurization and key parameters (e.g. time, temperature, pressure implications)
3. Recall CFIA’s requirements and testing procedures for HTST pasteurization/thermal processing units
4. Describe the importance of 3A Standards and relation to HTST equipment design and operation
5. Identify pasteurization as a critical control point in a HACCP plan
6. Understand vat pasteurization (low temperature long time, LTLT)
7. Discuss dairy mechanics, including pumps, valves, and heat exchanger