Course offering number:1005-104
Course ID:
2368
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Refrigerated and Frozen Food Operations
In Conjunction with Wiley-Blackwell
May 5, 2010 at 11:00 a.m.–12:30 p.m. (ET)
90 Minute Accredited Online Training
Who Should Attend
This course has been developed for food industry professionals involved in food manufacturing operations. The focus of the
course is on the concepts and principles associated with food manufacturing, with emphasis on concepts essential to
ensuring safety of the food products being manufactured. The course content will be beneficial for plant engineers,
maintenance engineers, quality assurance staff, manufacturing operations management and personnel responsible for
acquisition of raw products and ingredients.
Description
This 90-minute accredited training is designed to assist engineers and other professionals associated with food
manufacturing operations to gain an understanding of the general principles of food preservation by reducing temperature. In
addition, the course will include topics relevant to ensuring food safety and increased shelf life through proper product
cooling and freezing. Discussions on such vital factors as storage, transportation and distributions of refrigerated and frozen
foods on safety and quality will be included.
Module 1: Food preservation by
reducing temperature:
• Influence of temperature on microbial
populations and enzymes
• Changes in product quality
• Food safety considerations
Module 2: Systems for refrigerated
foods and food freezing:
• Food product cooling
• Food freezing systems
• Importance of sanitation
Module 3: Storage, transportation and
distribution systems:
• Transport vehicles
• Storage facilities and warehouses
• Temperature control systems
Question and Answer Session
Take all six parts and SAVE $450!
Other parts in This Series:
Part 1: An Introduction to Food Manufacturing Operations
February 1, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2364 Course Offering# 1002-107
Part 2: Food Manufacturing Layout and Design
February 3, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2365 Course Offering# 1002-103
Part 3: Food Safety and Regulations
March 3, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2366 Course Offering# 1003-104
Part 4: Thermal Process Operations
April 7, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2367 Course Offering# 1004-204
Part 6: Dry Food Manufacturing Operations
June 2, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2369 Course Offering# 1006-101