Course Title: Apply an understanding of the canning process

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Apply an understanding of the canning process

Portfolio: SEH Portfolio Office

Nominal Hours: 40

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Course Code




Learning Mode

Teaching Period(s)


City Campus


155T Vocational Health and Sciences


Term1 2011,
Term1 2012

Course Contact: Toinette Thake

Course Contact Phone: +61 3 9925 4876

Course Contact Email:

Course Description

This unit covers the skills and knowledge required to process low acid foods and preserve food in hermitically sealed containers.

Pre-requisite Courses and Assumed Knowledge and Capabilities

VPB035 - Perform microbiological techniques in the food industry,
VPB036 - Apply chemistry knowledge and laboratory practices in the workplace

National Competency Codes and Titles

National Element Code & Title:

VBP053 Apply an understanding of the canning process


1. Identify thermal processing systems

2. Prepare the packaging materials for Thermal processing

3. Identify unit operations in thermal processing of closed containers.

4. Establish the role and impact of micro-organisms in the canning of low acid foods.

5. Locate and interpret the legislative requirements regarding the canning of low acid foods

6. Assess the impact of acidification in relation to the canning of low acid foods

7. Identify the role of chlorination in relation to canning of low acid foods

8. Operate a retort

9. Calculate the sterilizing value of low acid can foods

Learning Outcomes

On completion of this unit students should be able to

.• Identify the types and function of thermal processing systems 
• Establish the correct procedure for heat treatment
• Identify suitable containers for canning  and assess container properties, function and integrity  • Identify the parts of a double seam
•  operate a can closing machine
• Identify the quality requirements of raw materials for processing
• Establish the correct process requirements for dicing, slicing and blanching   Apply the correct procedure in filling and syruping (brining)
• Identify the steps involved in processing a thermally processed food
• Assess the types of microbial spoilage important in food canning
• Assess the effect of micro-organisms in food canning
• Identify relevant legislation and regulations that apply to the canning process of low acid foods
• Identify the roles and responsibilities of authorities responsible for administering legislation
• Measure the acidity of a range of foods
• Assess the effect of Chlorine on micro-organisms         Measure the amount of Chlorine in cooling water
• operate a retort
• Carry out relevant calculations:ie Lethality Value , the Fo Value , Fh for different sized containers,  D value, Z, value

Overview of Assessment

 Students must be able to demonstrate competency in each of the above elements and associated performance criteria in order to satisfactorily complete this unit.

Assessment tasks will consist of

  • Theory Test
  • practical activities and reports
  •  Worksheets -calculations  and theory
  • Report on Industry Visit /assignment