Retort Supervisor's Course Typical Program

For currently planned public courses see our Events page.  This training can also be provided to companies on-site.

Program details may be subject to change - often customised to site priorities.

Day 1

8:30    Introduction to the course – Gordon Young

8:45    Introduction to canning - Gordon Young

10:15  Morning tea

10:45  Retort systems and container handling – Gordon Young

12:30  Lunch

1:15    Microbiology of thermally processed foods – Donna Jack/Kerrie Santiana

2:45    Afternoon Tea

3:15    Overview of retort operation -  Gordon Young

Visit pilot plant – introduce general procedures.  Inspect retort, identify major components etc

4:30    Close Day 1

Day 2

8:30    Principles of thermal processing – basics of thermal process design – Gordon                     Young

10:30  Morning tea

11:00  Heat penetration Practical 1 Gordon Young & Charlie Zampaglione

Lunch

2:15    Packaging systems for retorting – Gordon Young

3:00    Afternoon tea

3:30    Water chlorination and canning sanitation – Donna Jack / Kerrie Santiana

4:30    Close Day 2

Day 3

 8:30    Review of Practical 1, industry examples – Gordon Young/Chris Bourne

10:00  Morning tea

10:30  Regulations relevant to thermal processing – Donna Jack / Kerrie Santiana

11:00  Can seams – formation and evaluation, can visual defects (Ross Millewski)

12:15  Lunch

1:00    Second Practical – Gordon Young & Charlie Zampaglione

Afternoon tea

3:45    Practical tests/discussion - Gordon Young

4:30    Close Day 3

Day 4

8:30    Review of Practical 2, industry examples – Gordon Young/Chris Bourne

9:00    Retort operation and production records – Gordon Young

9:45    Morning tea

10:00  Revision/discussion

11:00 Written examination

12:00  Close

pm – Time available for individual discussions/assessments if required.