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THURSDAY APR 9, 2009
9:00pm - 5:00pm
ACHIEVING RETORT POUCH
INTEGRITY
OVERVIEW
This course has been developed for those
individuals involved in all aspects of
processing food products in pouches, inspection
of pouch products, pouch sales, marketing, R &
D, etc. The content
includes: retort pouch background, thermal
processing methods, an understanding of the
terminology used to assess the retort pouch, CFIA and U.S. FDA defect classification based on
the severity of the defect and evaluation
procedures used for pouch inspections.
COURSE OUTLINE
INTRODUCTION
9:00am - 9:15am
-Low Acid Canned Food Definitions
-Regulatory Requirements
INTEGRITY FACTORS
9:15am - 10:15am
-Pouch Filling
-Air Removal from the Filled Pouches
-Formation of the Seal
-Handling of Closed Pouches
-Post Process Pouch Handling
-Good Manufacturing Practices
COFFEE BREAK
10:15am - 10:45am
THERMAL PROCESSING METHODS
10:45am - 11:15am
-Temperature Distribution Studies
-Heat Penetration Test
-Water Immersion with Overriding Air Pressure
-Steam-Air
-Cascading Water with Air Pressure
-Water Sprays with Air Pressure
EXAMINATION AND EVALUATION PROCEDURES
11:15am - Noon
-Inspection Requirements (U.S. FDA &
CFIA)
-Package Examination and Tests
-Inspection of Sealed Retort Pouches
LUNCH
Noon - 1:30pm
EXAMINATION AND EVALUATION
PROCEDURES (cont'd)
1:30pm - 2:30pm
-Inspection Requirements (U.S. FDA &
CFIA)
-Package Examination and Tests
-Inspection of Sealed Retort Pouches
DEFECT SEVERITY
CLASSIFICATION
2:30pm - 2:45pm
(Commercially Sterile Foods)
-U.S. FDA
Category 1: Critical Defects
Category 2: Major Defects
Category 3: Minor Defects
-CFIA
Serious Defects
Minor Defects
DEFECTS & THEIR CAUSES
2:45pm - 3:15pm
-Abrasion
-Leaker
-Blister
-< 3mm of Continuous Bonded Seal Width
-Channel Leaker
-Misaligned Seal
-Compressed Seal
-Non-Bonding
-Cosmetic Seal
-Puncture
-Contaminated Seal
-Seal Creep
-Crooked Seal
-Seal Formed > 25mm from the Pouch Edge
-Cut
-Stringy Seal
-Delamination
-Swollen Package
-Flex Cracks
-Uneven Seal Junctures
-Fracture
-Waffling
-Hot Fold
-Wrinkle
-Incomplete Seal
COFFEE BREAK
3:15pm - 3:45pm
DEFECTS & THEIR CAUSES (cont'd)
3:45pm - 4:45pm
RTE/ RTS LOW ACID FOODS
EXPORTED TO CANADA
4:45pm - 5:00pm
-CFIA Low Acid and Acidified Low Acid Foods in Hermetically
Sealed Containers - Visual Inspection
Protocol
COURSE INSTRUCTOR - Gary
A. Dmytrow
Gary is the President of TanRin Food Consulting
Inc., a Canadian based company established in
1975 providing the food processing industry and
regulatory agencies with food technology
technical expertise and training services. Mr.
Dmytrow is a food technologist and thermal
processing authority (PA) that has taught food
processing technology at St. Clair College
(Windsor, Ontario) and internationally for more
than 35 years. Gary currently delivers
management systems (HACCP & ISO 22000) and
quality management systems (ISO 9001) training
throughout the world to corporate clients,
governmental and non-governmental agencies. Gary
has participated in numerous international
projects and assignments (India, People's
Republic of China, Thailand, Philippines,
Singapore, Malaysia, Pakistan, Poland, Hungary,
Ecuador and Trinidad) providing technical and/or
training services.
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