High Temperature Short Time (HTST) Pasteurizer Workshop

This course will provide attendees with information in the key program areas listed below.

Basic Dairy Microbiology/Food Safety Participants Will:

• Identify the basics of dairy microbiology important to dairy product quality including factors that influence microbial growth of both desirable and undesirable microorganisms and demonstrate how to reduce undesirable contamination risks.
• Discuss the importance of pasteurization and sanitation procedures in controlling food borne pathogens and spoilage organisms associated with raw milk and dairy products.

Unit Operations in HTST; Participants Will:

• Define the key processing steps and components and their functions in HTST Systems including all sections of the HTST plate heat exchanger, timing and booster pumps, homogenization, separation and standardization and flow diversion devices.
• Describe HTST control system and how they provide assurance of proper pasteurization.

Regulatory Requirements and Testing of HTST Systems; Participants Will:

• Discover the general requirements and where to find specific regulatory information on the operation and testing of legal HTST pasteurization systems.
• Illustrate through hands-on exercises and demonstrations the required HTST system tests that ensure proper operation and milk product safety, including flow diversion valve tests, indicating and recording thermometer checks; safety thermal limit recorder operation; flow rate determinations and others.
• Describe the requirements of the NYS Broken Seal Program.

Cleaning, Sanitation & Maintenance for HTST Systems; Participants Will:

• Discuss the importance of cleaning, sanitation and maintenance programs as applied to HTST systems and associated equipment

A pre-test will be administered to determine the incoming knowledge base of course participants on HTST concepts. A post-test will be given at the end of the course addressing materials covered in the training. Participants must receive a passing grade on the post-test in order to receive a Certificate of Completion that is recognized by NY State as meeting the training requirement for the Broken Seal Program.

A Certificate of Completion for this workshop is also required to satisfy the pasteurization course requirement (alternative is the vat pasteurization course) for those enrolled in a Cornell Dairy Foods Certificate Program. As part of the Certificate Program, questions pertaining to materials covered in this course will be asked in the final exam and is required for completion of the respective certificate programs for fluid milk, cultured products and cheese.