Food Microbiological Control 7C: Retort Processing

Overview

Delivery method

Online

Duration

1.5 hours

Audience

Employees

Description

This online course provides inspectors with basic background knowledge of retort processing theory.

After completing this course, participants will be able to:

• Recall how heat is transferred through a food.
• Recall characteristics of retorting and specific retorting technologies.
• Recall uses of different retorting technologies.
• Describe heat resistance, heat penetration, and temperature distribution studies.

Legacy course code: 00029035 , 00029037