AGENDA - INSTRUCTOR INFORMATION 1

 Instructor’s Agenda: Thermal Processing for Meat and Poultry Products Training Course

Day 1

Time Topic Format Items Needed Purpose Performance Objectives

1 hour Registration and welcome Introductions

2 hours Module 1 - Course Overview 

and Introduction to Thermal 

Processing

Lecture 

Movie

Intro to a 

Cannery movie

Provide a basic 

overview of a 

conventional canning 

establishment.

Can name key functions in a 

canning establishment.

2 hours Module 2 - Microbiology of 

Thermally Processed Food PowerPoint 

presentation

Present major concepts 

related to thermal 

processing and 

recontamination.

Can identify factors affecting 

growth and thermal destruction 

of microorganisms and the 

principle causes of spoilage.

1 hour Module 3 - Principles of 

Food Plant Sanitation PowerPoint 

presentation

Present the sources of 

microbial contamination 

and how to control 

them.

Can list sources of 

contamination and develop 

strategies to control them.

1hour

Module 4 - Canning 

Regulations an Overview PowerPoint 

presentation

Provide an 

understanding of key 

sections of FSIS 

canning regulations and

Directive 7530.2.

Become familiar with the main 

sections of the regulations 

leading to effective use.

1 hour Module 5 - Processing 

Authorities

PowerPoint 

presentation

Understand the role of 

process authorities.

Understand the policy of FSIS

and how to work with 

processing authorities.
AGENDA - INSTRUCTOR INFORMATION 2

Day 2

Time Topic Format Items Needed Purpose Performance Objectives

2 hours

Module 6 - Principles of 

Thermal Processing PowerPoint 

presentation

Provide concepts used 

to establish thermal 

processes.

Understand what techniques are 

involved in process establishment 

and temperature distribution.

 

2 hours

Module 7 - Process Room 

Instrumentation, Equipment, 

and Operation

PowerPoint 

presentation Provide basic 

components and 

function of process

room instrumentation 

and equipment.

Can assess compliance of 

equipment and monitor processes 

for process room instrumentation.

2 hours

Module 8 - Still Retorts: 

Processing in Steam

PowerPoint 

presentation

Provide an 

understanding of the 

components and 

operation of still retort 

equipment using 

pressure processing in 

steam. 

Can assess compliance of still retort 

equipment using pressure processing 

in steam and perform inspections. 

1 hour

Module 9 - Steam, Batch, 

Agitating Retorts

PowerPoint 

presentation

Provide an understanding 

of components and 

operation of still retort 

equipment using 

processing with 

overpressure. 

Can assess compliance of still retort 

equipment using processing with 

overpressure for FSIS requirements 

and perform inspections. 

 1 hour

Module 10 - Continuous 

Rotary (Agitating) Retorts

PowerPoint 

presentation

Provide an 

understanding of 

components and 

operation of equipment 

used for agitating

retorts with 

continuous 

container handling.

Can assess compliance of agitating 

retort equipment with continuous 

container handling and perform 

inspections.
Day 3

Time Topic Format Items Needed Purpose Performance Objectives

1.5 hours

Module 11 - Retorts—

Processing With 

Overpressure PowerPoint 

presentation

Provide an 

understanding of 

components and 

operation of equipment 

used for agitating retorts 

with discontinuous

container handling.

Can assess compliance of 

agitating retort equipment with 

discontinuous container 

handling and perform 

inspections.

I.5 hours

Module 12 - Hydrostatic 

Retorts

PowerPoint 

presentation

Provide an 

understanding of 

components and 

operation of equipment

used for hydrostatic 

retorts.

Can assess compliance of 

hydrostatic retort equipment 

and perform inspections.

1.5 hours

Module 13 - Acidified 

Foods

PowerPoint 

presentation

Provide concepts on

acidification and 

methods to monitor and 

control.

Can assess acidification

procedures and determine if 

controlled and documented.

1.5 hours

Module 14 - Aseptic 

Processing and Packaging 

Systems

PowerPoint 

presentation

Provide major methods 

for aseptic processing 

and cover major 

packaging systems.

Understands basic concepts 

and is prepared for learning 

more advanced materials.

1.5 hours Module 15 - Records for 

Product Protection

.

PowerPoint 

presentation

Provide concepts in good 

process documentation Can identify good record 

keeping and determine 

adherence to regulations

15 minutes Quiz 1 (covering all the 

material covered – Via 

Microsoft Forms)
Day 4

Time Topic Format Items Needed Purpose Performance Objectives

3 hours

Module 16 - Closures for 

Metal Containers

.

PowerPoint 

presentation/Seam 

Video

Seam Video Provide knowledge on 

the construction of the 

double seam and 

techniques to evaluate 

double seams

Can evaluate double seam 

examinations and determine 

whether recorded results 

are complete and within 

specification.

1.50 hours

Module 17 - Closures for 

Glass Containers

PowerPoint 

presentation

Provide knowledge of 

common closures and 

techniques to evaluate 

closures for glass 

containers.

Can evaluate glass closure 

examinations and determine 

whether recorded results 

are complete and within 

specification.

1.50 hours

Module 18 - Flexible / 

Semi-Rigid Containers PowerPoint 

presentation

Provide knowledge of 

common closures and 

techniques to evaluate 

closures for flexible /

semi-rigid containers.

Can evaluate flexible / semirigid closure examinations 

and determine whether 

recorded results are complete

and within specification.

1 hour

Module 19 - Container 

Handling

PowerPoint 

presentation

Provide knowledge of 

good and bad 

practices for container 

handling.

Can assess container 

handling and identify poor 

practices

4.5 hours

Module 20 - Process 

Deviations

PowerPoint 

presentation

Provide major types of 

process deviations and 

acceptable methods for 

handling.

Can determine if firms 

handle process deviations 

properly.

AGENDA - INSTRUCTOR INFORMATION 8
Day 5

Time Topic Format Items Needed Purpose Performance Objectives

Continued from 

day 4

Module 20 - Process 

Deviations

PowerPoint 

presentation

Provide major types of 

process deviations and 

acceptable methods for 

handling.

Can determine if 

firms handle process 

deviations properly.

1 hour

Module 21 -

Canning HAV 

and HACCP Plan 

Verification

PowerPoint 

presentation

Activities by the 

Consumer Safety 

Inspector (CSI)

Sample HACCP 

Plan (included in 

manual)

Provide techniques in 

verification of a 

canning HACCP plan.

Can verify a HACCP Plan for 

a canning establishment.

3.5 hours Module 22 - Investigation 

of Canned Food 

Spoilage Incidents

PowerPoint 

presentation with 

open discussion

Learn techniques for 

conducting spoilage 

investigations of canned 

products.

Can develop a strategy for a 

spoilage investigation.

I hour

Module 23 –

Process 

Verification and 

assessment

PowerPoint 

presentation FSIS Checklists

Provide methods for 

monitoring processes and 

assessing canneries.

Can use process monitoring 

methods to successfully 

monitor processes at canning 

establishments and perform 

assessments.

I hour Module 24 - Electronic 

Records and Signatures

PowerPoint 

presentation

Provide concepts in 

use, storage, and 

security of automated 

records.

Learn the baseline concepts 

of electronic records and 

signatures to prepare for

15 minutes Quiz 2 (covering all 

the material covered –

Via Microsoft Forms)

I hour OJT Discussion Discussion Go over the OJT portion Understand what is required

I hour Course Evaluation Discussion Obtain feedback on 

course for improving

Develop a list of needs for 

improving the course.

NOTES: At the end of each module, the students will have to finish a five (5) question exercise in Microsoft Forms.

 Quiz 1 and 2 will be done in Microsoft Forms,

 The course will be one week of virtual training (8 hours per day) and one week of On the Job Training (OJT)