SAFE SMALLGOODS PRODUCTION

This short course is run by FoodStream in conjunction with Food Industry Engineering Pty Ltd.

FIRST DAY

 

8:15 Introduction

 

8:30 Practical food microbiology

Basic meat microbiology

 

9:30 Basic Meat Science

 

10:15 Morning Tea

 

10:45 Food preservation technology

 

11:30 Fundamentals of thermal inactivation

 

12:15 Lunch

 

1:15 Types & categories of smallgoods

 

1:45 Fermentation technology

 

2:30 Afternoon Tea

 

3:00 Curing technology

 

4:00 Close Day 1

 

 

SECOND DAY

 

8:00 Emulsion technology

 

8:30 Flow charts & smallgoods processing

 

9:15 Review of Principles of Risk Assessment

 

9:45 Morning tea

 

10:15 Review principles of HACCP

 

10:45 Case Studies 1: HACCP failures

 

12:15 Lunch

 

1:15 Functions of ingredients (including casings)

 

1:45 Practical: Production of smallgoods (Pilot Plant)

 

4:00 Close Day 2

 

 

THIRD DAY

 

8:00 Good Manufacturing Practice (GMP) in smallgoods production

 

8:45 Cleaning & sanitation

 

9:30 SOPS (Safe Operating Procedures) in cleaning & sanitation

 

10:00 Morning Tea

 

10:30 Case Study 2

 

11:30 Food Law & Regulations

 

12:00 Lunch

 

1:00 Case studies 3: GMP failures

 

2:30 Afternoon tea

 

3:00 Risk assessment workshop

 

4:00 Close Day 3

 

 

Back to general course information

Following is a Typical Course Program. Note that the program may be subject to minor change.

For Further Information Contact: Gordon Young, FoodStream Pty Ltd

Email: gyoung@foodstream.com.au

Ph +61 7 3018 2800

Fax +61 7 31026252