Services
FIRI Consulting CC
Background:
An understanding of the principals of canning and canning operations is important for all canning staff to ensure a safe, quality product. The issues of microbiological contamination, the cooking stages, industrial production and quality control are all aspects of the operation that must be addressed.
Aim:
- To equip the participant with a basic knowledge of canning and canning principals.
Benefits:
At the conclusion of the course participants will:
- Know the bacterial importance in spoilage of canned products.
- Understanding
the different stages of the process.
- Know what the industry products and standards are.
- Understand the quality control aspects of
canning.
Resulting in :
- Empowerment of canners with the theory to understand their job.
- Limited troubleshooting by operators.
Target
Group:
Canning staff, including the canner, assistants and mechanics.
Duration:
2 Days
This course is presented
as an inhouse course at the factory.
This course can be given together with the Retort operation course as a three day canning
and retort operation course.
FIRI Consulting CC Members LR Williams, CR Miller, WH Hall
Reg. No. 2005/107359/23