ON LIVE

THERMAL PROCESSING DESIGN & PROCESS AUTHORITY FOR FOOD AND BEVERAGES INDUSTRY PROGRAM

(FACE TO FACE)

THERMAL PROCESS ADVANCED PROGRAM

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June 27-28, 2024

Mexico City

8:30 - 17:00 HRS. CENTRAL USA & MEXICO CITY

Description

FOOD SAFETY INTERNATIONAL NETWORK (FSIN) under the support of THERMAL PROCESS CONTROL SOLUTIONS IN FOOD in coordination with Felix Barron & Associates LLC (South Caroline, USA) offers this specialized program taught by Dr. Felix Barron Ph-D, a recognized FDA Process Authority, expert in food canning with internationally recognized experience. FSIN offers this programme exclusively and for the only time in spanish in Latin America (Mexico City), directed towards the development of those professionals dedicated to the design of food and beverage canning processes and aspiring to be recognised as a process authority.

This programme is a valuable educational opportunity for operators, mid-level managers and employees of food processing plants, academia, auditors and government inspectors using thermal processing. The course is an excellent platform to enhance the knowledge of thermal processing for food safety and quality assurance personnel, people working with temperature distribution testing, heat penetration testing, autoclave validation, UHT validation, flexible and semi-rigid food packaging. Attendees who successfully complete all modules will be awarded a certificate.

TECHNICAL DIRECTION & INSTRUCTOR

FELIX H. BARRON, PH.D

Graduated with a Ph.D. in Food Science and engineering from Michigan State University (USA), MS in Food Science and Engineering from Washington State University (USA), MS in the Science of Nutrition and Food Technology from the Italian National Institute of Nutrition, University of Rome(Italy) and Food engineering from the University of Chihuahua (México).
2018 – Present. Food Bio-Processing Consulting Scientist Engineer in “Felix Barron & Associates LLC” owner and founder. Thermal processing specialist & FDA/USDA Thermal processing authority and Better Process Control School FDA Educator and Instructor. Specialist in developing food processing systems and products that are thermally processed and packaged to comply with FDA, USDA and state food laws and regulations. FDA Processing Authority expert in the science and engineering of food safety, processing and packaging, assisting food companies to develop and implement food safety plans. Expertise is delivering educational CERTIFICATION workshops in food processing and packaging, sanctioned by FDA and USDA. Educational training for food industry personnel at all levels: from production workers to managers. Practical expertise in SANITATION of facilities and equipment. Developed industry teaching materials for HACCP and Sanitation workshops. Participation in translation and edition in spanish for the book: “ALIMENTOS ENLATADOS: Principios del Proceso Térmico, Acidificación y Evaluación del Cierre de los Envases”- (8oth.Edition), text authorized by FDA for BETTER PROCESS CONTROL SCHOOL program.

Advanced Sterilization Engineering workshop for aspiring Food Processing Authorities interested in developing Commercial Process Schedules. Developing and implementing Risk Analysis applicable to the food industry, Biological and Life Sciences industry in general and experience in auditing for food safety.

OBJECTIVES

  • To guide the participant to understand the basic principles of engineering and practical design of thermal canningprocesses as applied to the professional development of process authority.
  • To update the participant on the legislation of ACIDIFIED and LOW ACIDIFIED FOODS ,LOW ACIDIFIED AND LOW ACIDIFIED FOODS legislation under the international schemes dictated by the FDA.
  • Provide a specialized course in advanced thermal processing, which allows everyone professional in food manufacturing put their knowledge into practice in a comprehensive and interactive way.

Teaching method

The course consists of 16 hours (2 days) which includes theoretical sessions and practical problem exercises according to the content of the programme. It includes selected and printed material in spanish and english as a guide to the chapters that make up the programme. The practical sessions will be in the classroom with the personalized advice of Dr. Felix Barron. Attendees will be assessed through a written and practical evaluation to show their understanding of the key concepts. This programme consists of nine chapters each of which must be passed before the certificate is awarded.

Course Content

CHAPTER 1 ACIDIFIED AND LOW-ACID FOOD LAWS UNDER THE FDA AND USDA APPROACH

CHAPTER 2 UPDATED GUIDANCE FOR ACIDIFIED CANNED FOODS

CHAPTER 3 ELEMENTS OF THERMO BACTERIOLOGY AND THEIR APPLICATION TO THERMAL PROCESS DEVELOPMENT: DETERMINATION AND APPLICATION OF D, Z, AND F VALUES.

CHAPTER 4 USE OF MATHEMATICAL MODELLING IN THE DESTRUCTION OF MICRO-ORGANISMS

CHAPTER 5 BASIC ELEMENTS ON THE DIFFERENT DEVELOPMENTS OF THERMAL PROCESSES:

  • Heat penetration data
  • Temperature distribution
  • Review of the different types of autoclaves
  • Heating and cooling curves and their use in the determination of thermal processing parameters thermal processing parameters.

CHAPTER 6 THERMAL PROCESS DESIGN

  • Concepts of thermal resistance and process lethality.
  • General methods
  • Mathematical methods (Ball, Stumbo).
  • Exercises on process calculation

CHAPTER 7 FDA FORMS FOR REPORTING THERMAL PROCESSES

  • Thermal process deviations and use of alternative processes alternative processes

CHAPTER 8 FDA AND USDA INSPECTIONS RELATED TO THERMAL PROCESSES

CHAPTER 9 APPLICATION OF COMPUTER PROGRAMMES for:

  • Analysis of heat penetration data.
  • Practical exercise to demonstrate how to prepare a thermal process report to the FDA.

 

 

Preferred requirements:

  • Work and/or academic experience in thermal food processing (more than 2 years).
  • Degree in Chemical Engineering, Food Engineering or related to food processing.
  • Completed the course “BETTER PROCESS CONTROL SCHOOL-Recognized by FDA-USDA in a term no longer than 4 years.

Fee Includes

  • 16 hrs. instruction
  • Material in spanish and english
  • Lunch
  • Coffee Break
  • Certificate

Seminar Price

Normal Price
$1,699 USD + TAX %16 IVA | 50% off with MEMBERSHIP FSIN 2022-23 $850 USD + 16% IVA

 

Early Bird Price (10% Off)
$1,530 USD +TAX 16% IVA (before April 15)

 

Early Bird Price (5% Off)
$1,615 USD +TAX 16% IVA (before May 15)

LIMITED AVAILABILITY
All forms of payment are accepted

Contact: help@e-safefood.com

Call Center:
Tel: 52(33)3125-0068 

 

WhatsApp:

52(33)3504-3611

Current Status
Not Enrolled
Price
$1,530 USD + Tax
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