Heat sterilization to support HACCP "Practical Edition"
The book focuses on the many areas of need, such as "How to calculate the F value and examples of heat sterilization"
Heat sterilization is often set as a critical control point (CCP) in HACCP. However, it is necessary to be able to scientifically explain the sterilization temperature and time.
The "Basics" course on heat sterilization covered topics such as explanations of microorganisms that can be sterilized and related laws and regulations, as well as exercises on D and z values.
In addition, this course will give you a deeper understanding of the following:
・Explanation and practice of F value and L value
・Considerations on heat sterilization of beverages and seasonings
・Confirmation of validity when operating HACCP, etc.
Course Overview
1. Engineering theory of sterilization: F value and L value
2. Engineering theory of sterilization: Consideration using F value (heat sterilization of milk/low-temperature cooking)
3. Engineering theory of sterilization Example: Beverages
4. How to proceed with the study of sterilization conditions
5. Microbial control and sterilization Example: Liquid seasoning
6. Consideration of sterilization conditions Setting temperature and time conditions
7. Validation of sterilization conditions
特 典
数値を入替えるだけでF値の殺菌条件を試算できる関数付きExcelシートをご提供します
開催予定
(Both have the same content)
Web-type
To apply, please click on the date you would like
Group type event undecided
※お申込み受付は前日までです
※コンサルタントや教育研修機関など、同業者様からの申込みはお断りさせて頂いております
誤って申込・振込された際には、振込手数料を差し引いた金額を返金致します
Tuition
27,500 yen (tax included)
*Textbook shipping and certificate issuance fees included
お一人様あたり
- Course fee breakdown (excluding tax): 25,000 yen
- 10% consumption tax: 2,500 yen
※振込手数料はご負担のほどよろしくお願いします
※弊センターはインボイス制度の免税事業者のため、インボイス対応の領収書を発行致しません
※御見積書、請求書の発行対応は致しません
※振込明細書をもって領収書に代えさせて頂きます
※上記の料金は、お一人様あたりの価格です
※一般社団法人食品科学技術機構との共催
※コンサルタントや教育研修機関など、同業者様からのお申込みはお断りさせて頂きます
※Web型は、最少催行人数 2名とし最大20名の受付で締切ります
対象者
・食品の開発や衛生管理の技術者
・改めてHACCPシステムの見直しを図りたい方
・食品安全チームの力量を向上したい方
テキスト
Once payment is confirmed, we will send you a PDF copy of the text.
When taking classes
・指数や対数の計算演習を行いますので、関数の使える電卓などがあると理解が進みます
Web型を受講される際
*Items to prepare
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安定して接続可能なインターネット環境
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使用するWeb会議システム：zoom
（アプリの使用を推奨しますが、ブラウザでも参加可能です） -
推奨OS：Windows 10 以上、MacOS 10.13 以上
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推奨ブラウザ：いずれのブラウザも最新バージョンを推奨します
Google Chrome（推奨）、Mozilla Firefox、Microsoft Edge、Apple Safari（MacOSのみ） -
推奨通信速度：1.0 Mbps (受信)以上、0.6 Mbps (送信)以上
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WiFi接続（無線LAN）も可能ですが、より安定した接続のために有線LAN接続を推奨します
WiFi接続の場合、データ使用量は環境によって異なりますが、1時間あたりおよそ600MBのデータ使用が見込まれることをご留意ください
*Please refer to the video linked below for how to join a Zoom meeting . How to join a meeting (external link)
Please check here for the test connection setting method. Click here for the explanation of the test connection (external link)
Please test the connection in advance using the link below . Test connection is here (external link).
Reference
※本研修は、社内教育として講師派遣が可能です
Lecturer brief history
Food Safety Technology Center
Visiting Professor, Niigata University of Food and Agriculture
Visiting Researcher, Ritsumeikan University
He is an expert in food safety technology, with a particular focus on microbiological quality assurance.
As a microbiologist and quality assurance manager at a major food manufacturer, he utilizes his knowledge of predictive microbiology in food microbial detection and control technology and sterilization engineering to set and validate conditions for heat sterilization of tea beverages, canned coffee, retort foods, etc., and evaluates them through challenge tests using potentially harmful bacteria such as botulinum.
Currently, while training a large number of HACCP managers and PCQI preventive management qualified individuals, he emphasizes the importance of establishing solid scientific evidence.
We support the visualization of trust through the accumulation of food safety measures based on scientific evidence and the development of human resources who can take responsibility for food safety.
They also provide advice such as suggesting improvements to formulations to increase shelf life and reviewing hygiene management to improve profits.
Advisor to the Ministry of Agriculture, Forestry and Fisheries FCP, Advisor to the Tokyo Keiken-in Foundation, Principal Auditor for ISO 22000 (IRCA), etc.