This standard is about the principles of pasteurisation methods used for food. It covers the role of pasteurisation; methods used in pasteurisation and requires the knowledge of equipment types used in food operations.
This standard is for you if you require a broad understanding of the types of microorganisms and how to eliminate common threats to human consumption.
Knowledge and understanding
You need to know and understand:
1 relevant food safety and hygiene regulations in relation to pasteurisation in food technology
2 the origins and history of pasteurisation
3 the purposes of pasteurisation in food and drink operations including production and increasing shelf life
4 the main methods used in pasteurisation processes including boiling and continuous methods
5 your company and external inspection regimes including food safety requirements
6 the effects of using different temperatures and timings on pasteurisation used in food processing
7 the range of equipment used in food and drink pasteurisation processes
8 The role of microbiology in the pasteurisation process
9 The role of effective process calculations in pasteurisation
10 The main methods of increased heat processes necessary for some microorganisms
11 The types of heat resistant organisms including mycobacterium tuberculosis,
coxiella burnettii and how they are can be treated
IMPFT160K Principles of pasteurisation of food
Overview
This standard is about the principles of pasteurisation methods used for food. It covers the role of pasteurisation; methods used in pasteurisation and requires the knowledge of equipment types used in food operations.
This standard is for you if you require a broad understanding of the types of microorganisms and how to eliminate common threats to human consumption.
Knowledge and understanding
You need to know and understand:
1 relevant food safety and hygiene regulations in relation to pasteurisation in food technology
2 the origins and history of pasteurisation
3 the purposes of pasteurisation in food and drink operations including production and increasing shelf life
4 the main methods used in pasteurisation processes including boiling and continuous methods
5 your company and external inspection regimes including food safety requirements
6 the effects of using different temperatures and timings on pasteurisation used in food processing
7 the range of equipment used in food and drink pasteurisation processes
8 The role of microbiology in the pasteurisation process
9 The role of effective process calculations in pasteurisation
10 The main methods of increased heat processes necessary for some microorganisms
11 The types of heat resistant organisms including mycobacterium tuberculosis,
coxiella burnettii and how they are can be treated
Keywords food; manufacture; pasteurisation