Course Title: Apply an understanding of the canning process
Part B: Course Detail
Teaching Period: Term1 2012
Course Code: ONPS5240
Course Title: Apply an understanding of the canning process
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Toinette Thake
Course Contact Phone: +61 3 9925 4876
Course Contact Email: toinette.thake@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
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.
Pre-requisites and Co-requisites
VPB035 - Perform microbiological techniques in the food industry,
VPB036 - Apply chemistry knowledge and laboratory practices in the workplace
Course Description
This unit covers the skills and knowledge required to process low acid foods and preserve food in hermitically sealed containers.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
VBP053 Apply an understanding of the canning process |
Element: |
1. Identify thermal processing systems |
Performance Criteria: |
Types of thermal processing systems are identified The function and use of each system is clarified The parts of a retort/cooker are recognised Heat treatment procedures are established The factors affecting heat treatment are assessed |
Element: |
2. Prepare the packaging materials for Thermal processing |
Performance Criteria: |
Suitable containers for canning are identified Containers properties, function, and integrity is assessed The parts of a double seam are identified A can closing machine (seamer) is set up and operated The characteristics of seamed cans are measured and |
Element: |
3. Identify unit operations in thermal processing of closed containers. |
Performance Criteria: |
The quality requirements of raw materials for processing are identified. The correct procedures for dicing, slicing and blanching are performed The correct filling procedures for syrups and brines are applied. Critical factors affecting commercial sterilisation are identified. The steps involved in thermally processing food are identified |
Element: |
4. Establish the role and impact of micro-organisms in the canning of low acid foods. |
Performance Criteria: |
Micro-organisms relevant to the canning of low acid foods are identified. The D Value of micro-organisms is interpreted. The types of microbial spoilage important in food canning are assessed. |
Element: |
5. Locate and interpret the legislative requirements regarding the canning of low acid foods |
Performance Criteria: |
The need for legislation and regulations is identified The purpose and intent of relevant legislation is identified The roles and responsibilities of authorities responsible for administering legislation are identified. |
Element: |
6. Assess the impact of acidification in relation to the canning of low acid foods |
Performance Criteria: |
The acidity of a range of foods is measured The relationship between acidity and growth of microorganisms is identified Critical Control Points are established for acidified foods. |
Element: |
7. Identify the role of chlorination in relation to canning of low acid foods |
Performance Criteria: |
The chemical properties of chlorine are identified The effect of chlorine on micro-organisms is assessed. The need of chlorination is identified Chlorine in cooling water is measured |
Element: |
8. Operate a retort |
Performance Criteria: |
A retort is set up and operated to specification for a scheduled process. |
Element: |
9. Calculate the sterilizing value of low acid can foods |
Performance Criteria: |
The Lethality Value for a product is calculated The Fo Value is calculated from available data. The Sterilising Value of a process is calculated The fh value for different container sizes is calculated. The time it would take to reach a given temperature at the slowest heating point in a can is calculated. |
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
Details of Learning Activities
Face to face theory lectures
Practical activities- students must complete a series of practical activities and submit written reports on these activities
Industry visits
Research Assignment
Worksheets- calculations and theory
DVDs
Teaching Schedule
Session 1
Theory: Thermal processing systems ; Heat treatment procedures ; Suitable containers; Double seam ;
Session 2
Microorganisms and microbial spoilage important in food canning; Low acid and high acid foods
Video: Canning at Ardmona
Session 3 and 4
Industry visit - all day
Session 5 and 6
Practical Activity - Canning pears
Session 7
Calcualtions of parameters important in canning
Session 8
Practical Activity: Measurment of residual chlorine in cooling water
Session 9
Calculations
Legislation and regulations
The roles and responsibilities of authorities responsible for administering legislation
Session 10
Practical Activity: Assessment of Double seams
Revision
Session 11
Test (to be held in exam week)
Learning Resources
Prescribed Texts
References
Other Resources
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
Assessment Tasks
- 40% Written test
- 20% Participation in and submission of a formal report on Canning of Pears
- 10%Report on Practical Activity 2 - Measurement of the level of Chlorine in cooling water
- 15% Worksheets– calculations
- 15% Report on Industry Visit
Assessment Matrix
1.1 | 1.2 | 1.3 | 1.4 | 1.5 | 2.1 | 2.2 | 2.3 | 2.4 | 2.5 | 3.1 | 3.2 | 3.3 | 3.4 | 3.5 | |
Theory Test | x | x | x | x | x | x | x | x | x | ||||||
Practical activity 1 | x | x | x | x | x | x | x | x | x | x | x | x | |||
Practical Activity 2 | |||||||||||||||
Worksheets | |||||||||||||||
Industry Visit & report | x | x | x | x | x | x | |||||||||
4.1 | 4.2 | 4.3 | 5.1 | 5.2 | 5.3 | 6.1 | 6.2 | 6.3 | 7.1 | 7.2 | 7.3 | 7.4 | 8.1 | 9.1 | 9.2 | 9.3 | 9.4 | 9.5 | |
Theory Test | x | x | x | x | x | x | x | x | x | x | x | x | x | x | x | ||||
Practical Activity 1 | x | x | |||||||||||||||||
Practical activity 2 | x | x | x | x | x | ||||||||||||||
Worksheets | x | x | x | x | x | x | x | x | x | ||||||||||
Industry Visit & report | x | x | x | x | x |
Other Information
The 40 hours allowed for this unit are allocated as follows
Theory classes - 10 hours
Practical activities - 11 hours
Industry Visit - 8 hours
research for reports - 4 hours
calculation and theory worksheets -3 1/2 hours
Test Revision - 2 hour
Test - 1 1/2 hours to be held in exam week
Course Overview: Access Course Overview