Duration
Participants will have thirty (30) days to complete the entire course. This period will commence on the date the participant receives the course documentation by mail, including user name and password. However, completion of all tests will take approximately 14 hours and this time can vary among individuals. In addition, it is strongly recommended that participants schedule a practical onsite coaching session in a dairy or other type processing or pilot plant. This should be done as soon as possible following completion of the course in order to complete the knowledge transfer process.
Target audience
Dairy plant
- pasteurizer operators or their successors
- supervisors or their successors who will supervise pasteurizer / pasteurization process
- engineers
- quality control / quality assurance staff
Pasteurization system calibration technicians
Government dairy, food inspectors, supervisors, auditors, etc.
Technical school / university students (i.e., food, dairy technology, food safety, food science, engineering)
Food processing equipment sales representatives, engineers
*Please note that although this course is based on dairy pasteurization systems, the principles are also applicable to pasteurization systems that produce other products (i.e., processed egg products, juices, soy milk, soy based beverages, etc.)
Prerequisites
Successful completion of "General Principles of the Pasteurization Process" (Web-based course) or having responsibility for calibrating pasteurization systems.
Registration conditions
Registrants may not, at any time, transfer their accounts to other persons. Average bandwidth use per module has been determined. Conditions of use set out on the course web site are considered a contract and registrants should familiarize themselves with these conditions before starting the course.
Registration dates
The registration period is from September 12th , 2011 until June 7th, 2012.
Instructor
Robert Vaillancourt
Cost
$330 per person, payable upon registration.
For specific access requests, the conditions (by module or extended time) will need to be determined with Continuing Education Advisor by e-mail formation.continue@mapaq.gouv.qc.ca.
Refund policy
Full refund if cancellation is received before user account is sent (i.e., user name and password)
$60 administrative fee will be withheld if cancellation is received after user account is sent.
No refunds after having accessed the course page.
Certificate
Certificate of participation will be issued to participants maintaining a minimum overall average of 60% on all summative evaluations.
Objectives and content
The tests involve the main instruments and gauges of a pasteurization system as well as various aspects of its operation and automation.
The tests are grouped into five categories:
1. Tests relating to thermometers that ensure the accuracy of indicating and recording thermometers, their proper operation and that they are correctly connected to diversion valve mechanisms.
2. Tests on holding times to check the pasteurization system's minimal holding time.
3. Tests on diversion valves (or diversion valve) are conducted to:
- ensure that they are in good mechanical condition and free of leaks.
- ensure that the switch correctly detects their position and is correctly connected to the other elements of the system (flow control mechanism (FCM), booster pump, recording thermometer).
- ensure that they react quickly enough when the temperature drops below the minimum processing temperature.
And
- ensure that the limit switch is connected correctly, and that no products are processed that have not met minimum pasteurization time and temperature requirements.
4. Tests on pressure differential times to:
- check for cracks (or pin holes) on the heat exchanger plates.
And
- check the accuracy of the pressure differential controllers, their proper operation and that they are correctly connected to the booster pump.
5. Tests on meter-based timing systems to ensure that:
- the high-flow alarm is set to not exceed the required holding time.
- the high- and low-flow alarm or loss-of-signal alarm results in the product being diverted.
And
- in the event of a flow alarm, the system diverts for a minimum period equal to the normal holding time.
System requirements
Systems used for training require the following:
Inscription