Course Objectives & Requirements:

The Principles of Canning training course provides students with a thorough understanding of the basic theory of canning technology. Students will be able to:

1. Determine the requirements for a food to be classified as low acid;

2. Determine the thermal process and the critical control points in a low acid canned food processing establishment;

3. Determine microbiological hazards of public health concern pertaining to a low acid canned food.

Course Contents:

This course include six chapters ,such as the following parts : thermal processing requirements for canned, thermal destruction of bacteria; metal containers , plastics and laminates ,glass ; raw material handling ,re-treatment, precooking ,filling ,sealing ,retorting, post-process handling ,final operations; processes for low acid fishy food ; equipment  for low acid fish canning ; control in fish canning operation.

Credits: 2