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Vat Pasteurizer Workshop

This online, self-paced course provides comprehensive training on vat pasteurization, specifically designed for individuals responsible for operating vat pasteurizers or those interested in starting a small-scale dairy business. The course covers essential topics such as the importance of pasteurization, pasteurizer construction, thermometer requirements, chart recorders, raw milk quality, and effective pasteurizer cleaning and maintenance.

With rolling admission, participants can start the course at any time once their registration and payment are confirmed. You will have 4 weeks to complete the course at your convenience, either from home or your facility.

Learning Objectives:

  • Understand the fundamental principles and importance of pasteurization in dairy processing.
  • Gain knowledge of vat pasteurizer construction and key components.
  • Learn the requirements for accurate thermometer use and chart recorders in monitoring pasteurization.
  • Assess and ensure raw milk quality for optimal pasteurization.
  • Implement proper cleaning and maintenance procedures for vat pasteurizers to ensure safe and effective operation.

Who Should Attend:

  • Dairy processors and operators responsible for the operation and maintenance of vat pasteurizers.
  • Individuals considering starting a small-scale dairy business who need to understand vat pasteurization requirements.
  • Quality control and food safety professionals involved in dairy processing.
  • Entrepreneurs and new business owners looking to ensure compliance with pasteurization standards.

This course is ideal for anyone involved in or planning to enter the dairy industry, providing practical knowledge and skills to ensure effective and compliant vat pasteurization practices.

 

Overview

This online, self-paced course provides comprehensive training on vat pasteurization, specifically designed for individuals responsible for operating vat pasteurizers or those interested in starting a small-scale dairy business. The course covers essential topics such as the importance of pasteurization, pasteurizer construction, thermometer requirements, chart recorders, raw milk quality, and effective pasteurizer cleaning and maintenance.

With rolling admission, participants can start the course at any time once their registration and payment are confirmed. You will have 4 weeks to complete the course at your convenience, either from home or your facility.

Learning Outcomes

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 with a minimum score of 70% administered at the end of the course. This test is an open-book test, but it is timed so 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. The test questions will include multiple-choice, short-answer, and true/false questions.

Agenda

 
  • Importance of Pasteurization
  • Pasteurizer Construction
  • Thermometer Requirements
  • Electronic Controls and Chart Recorders
  • Raw Milk Quality and Sensory Defects
  • Part 2/Regulatory Overview
  • Pasteurizer Maintenance
  • Cleaning and Sanitizing

Fees

$250 Flat Fee

Instructors

Lead Instructor

Robert Ralyea
Senior Extension Associate
rdr10 [at] cornell.edu (rdr10[at]cornell[dot]edu)
(607) 255-7643

Additional instructors and contributors to this course include representatives of NY State Agriculture & Markets and guest instructors from industry.

Course Dates

  • Self-paced online course, rolling admission
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Learn more about Dairy Foods Extension

Course Contact

Louise Felker
Program Coordinator
607-255-7098
lmf226 [at] cornell.edu (lmf226[at]cornell[dot]edu)

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