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Elements and Performance Criteria

1. Supervise the preparation of the packaging materials for thermal processing
   • Identify suitable containers for thermal processing
   • Assess the container’s properties, function, and integrity
   • Set up the container closing mechanism and undertake a trial operation
   • Measure and calculate the characteristics of the container
2. Supervise food preparation and filling of containers
   • Identify the quality requirements of raw materials for processing
   • Ensure procedures for dicing and slicing are correctly performed
   • Implement the blanching process using either steam, water, microwaves or hot gas
   • Apply filling procedures for syrups and brines to produce the specified headspace
   • Weigh containers with headspaces and record drained and net weights
   • Carry out exhausting to remove all gases from the headspace and oxygen from the container
   • Monitor closing of the container
3. Ensure hermetic sealing of processed food product
   • Ensure materials are cooked and prepared in an aseptic environment, according to food safety requirements
   • Place materials into containers and hermetically seal
4. Eliminate harmful microorganisms in the hermetic sealing or canning of low acid foods
   • Identify microorganisms relevant to preserving of low acid foods
   • Interpret the D-value of microorganisms
   • Assess the types of microbial spoilage important in thermal processing
   • Document the process for eliminating the risk of microbial spoilage in a food product
5. Assess the impact of acidification in relation to hermetic sealing or canning of low acid foods
   • Measure the acidity of a range of foods
   • Identify the relationship between acidity and growth of microorganisms
   • Establish critical control points (CCPs) for acidified foods
6. Monitor retort operation
   • Load containers onto baskets
   • Ensure retorts are sealed
   • Ensure air trapped inside the retort is removed prior to processing
   • Build up pressure in the retort and maintain sterilisation temperature
   • Cool the container in chlorinated water
7. Review thermal processing operation
   • Review CCPs for thermal processing operation
   • Review data to ensure adherence within critical limits for each CCP
   • Review operating procedures to ensure a quality product