Vat Pasteurizer Workshop

After attending the Vat Pasteurization workshop, participants will be able to:

1. Label the key components of a vat pasteurizer and discuss their importance.
2. List key foodborne pathogens and dairy spoilage organisms and identify the most likely entry points in the dairy processing environment.
3. Identify dairy processing practices that prevent or reduce the likelihood of biological, chemical, and physical hazards.
4. Name to equipment sealed by regulatory agencies and to explain the necessity to do so.
5. Describe the physical requirements for all types of thermometers that relate to vat pasteurization and define the legal temperature requirements.
6. Differentiate styles of chart recorders and the associated charts, list the required information to be included on the chart, and be able to name regulatory control tests and their frequency.

To earn a certificate for successful completion of this course,participants  will need to pass a test that is administered at the end of the course; this test is an open book test, but is timed such that there is only limited time to search for information.

This course also includes a pre-course test to determine the knowledge of all attendees before the start of the course. Test questions will include multiple choice, short answer, and true/false questions.