Thermal Processing S ...

Section outline

• Select section Welcome to the Thermal Processing Inspection Self-Paced Training Course!

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  Welcome to the Thermal Processing Inspection Self-Paced Training Course!

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  NOTE:  Please DO NOT click on the red "Log in" button in the upper right corner. Please proceed with the course from here.

  The Thermal Processing Self-paced training course, TP 4200 SP, focuses on thermal processing regulatory requirements and how to perform inspection verification activities in thermal processing environments. Training will address the 9 CFR Part 431 canning regulations, microbiology of thermally processed foods, sanitation, principles of thermal processing, retort and aseptic processing systems, thermal process deviations, processing authorities, container examinations and handling, food spoilage incident investigations, compliance verification, and records.

  Completing the Training: Once you have finished the course, return to the course page in AgLearn to receive credit. You may also click here to return to AgLearn, but you may be asked to log in again.

  Disclaimer: The scenarios/examples used are for training purposes only and not inclusive of all safety issues and requirements that may be specific to your assigned work area or establishment(s). Your immediate supervisor will provide information specific to your assignment and the additional information pertinent to your specific duties.

  Technical Support: Email CFLHelpDesk@usda.gov or call 1-833-ASK-OEED (1-833-275-6333)  Mon.-Fri., 8:00am - 5:00pm EDT for assistance. Do not contact the FSIS CEC Service Desk if you need assistance with this training system.

  For questions regarding any training materials or quizzes for this course, please contact Dr. Hala Bessyoung at hala.bessyoung@usda.gov.
• Select section Navigating the FSIS Training Platform

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  Navigating the FSIS Training Platform

  • Select activity Introduction - How to Navigate the Course

    

    Introduction - How to Navigate the Course Interactive Content
• Select section Module 1 - Course Overview & Introduction to Thermal Processing

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  Module 1 - Course Overview & Introduction to Thermal Processing

  • Select activity Course Overview & Introduction to Thermal Processing

    

    Course Overview & Introduction to Thermal Processing Interactive Content
• Select section Module 2 - Microbiology of Thermally Processed Food

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  Module 2 - Microbiology of Thermally Processed Food

  • Select activity Microbiology of Thermally Processed Food

    

    Microbiology of Thermally Processed Food Interactive Content
• Select section Module 3 - Principles of Food Plant Sanitation

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  Module 3 - Principles of Food Plant Sanitation

  • Select activity Principles of Food Plant Sanitation

    

    Principles of Food Plant Sanitation Interactive Content
• Select section Module 4 - Canning Regulations Overview

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  Module 4 - Canning Regulations Overview

  • Select activity Canning Regulations Overview

    

    Canning Regulations Overview Interactive Content
• Select section Module 5 - Processing Authorities

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  Module 5 - Processing Authorities

  • Select activity Processing Authorities

    

    Processing Authorities Interactive Content
• Select section Module 6 - Principles of Thermal Processing

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  Module 6 - Principles of Thermal Processing

  • Select activity Principles of Thermal Processing

    

    Principles of Thermal Processing Interactive Content
• Select section Module 7 - Processing Room Instrumentation, Equipment, and Operation

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  Module 7 - Processing Room Instrumentation, Equipment, and Operation

  • Select activity Processing Room Instrumentation, Equipment and Operation

    

    Processing Room Instrumentation, Equipment and Operation Interactive Content
• Select section Module 8 - Still Retorts: Processing in Steam

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  Module 8 - Still Retorts: Processing in Steam

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    Still Retorts: Processing in Steam Interactive Content
• Select section Module 9 - Steam, Batch, Agitating Retorts

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  Module 9 - Steam, Batch, Agitating Retorts

  • Select activity Steam, Batch, Agitating Retorts

    

    Steam, Batch, Agitating Retorts Interactive Content
• Select section Module 10 - Continuous Rotary (Agitating) Retorts

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  Module 10 - Continuous Rotary (Agitating) Retorts

  • Select activity Continuous Rotary (Agitating) Retorts

    

    Continuous Rotary (Agitating) Retorts Interactive Content
• Select section Module 11 - Retort Processing with Overpressure

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  Module 11 - Retort Processing with Overpressure

  • Select activity Retort Processing with Overpressure

    

    Retort Processing with Overpressure Interactive Content
• Select section Module 12 - Hydrostatic Retorts

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  Module 12 - Hydrostatic Retorts

  • Select activity Hydrostatic Retorts

    

    Hydrostatic Retorts Interactive Content
• Select section Module 13 - Acidified Low Acid Foods

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  Module 13 - Acidified Low Acid Foods

  • Select activity Acidified Low Acid Foods

    

    Acidified Low Acid Foods Interactive Content
• Select section Module 14 - Aseptic Processing and Packaging Systems

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  Module 14 - Aseptic Processing and Packaging Systems

  • Select activity Aseptic Processing and Packaging Systems

    

    Aseptic Processing and Packaging Systems Interactive Content
• Select section Module 15 - Processing and Production Records

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  Module 15 - Processing and Production Records

  • Select activity Processing and Production Records

    

    Processing and Production Records Interactive Content
• Select section Module 16 - Closures for Metal Containers

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  Module 16 - Closures for Metal Containers

  • Select activity Closures for Metal Containers

    

    Closures for Metal Containers Interactive Content
• Select section Module 17 - Closures for Glass Containers

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  Module 17 - Closures for Glass Containers

  • Select activity Closures for Glass Containers

    

    Closures for Glass Containers Interactive Content
• Select section Module 18 - Flexible/ Semi-Rigid Containers

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  Module 18 - Flexible/ Semi-Rigid Containers

  • Select activity Flexible/Semi-Rigid Containers

    

    Flexible/Semi-Rigid Containers Interactive Content
• Select section Module 19 - Container Handling

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  Module 19 - Container Handling

  • Select activity Container Handling

    

    Container Handling Interactive Content
• Select section Module 20 - Thermal Processing Deviations

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  Module 20 - Thermal Processing Deviations

  • Select activity Thermal Processing Deviations

    

    Thermal Processing Deviations Interactive Content
• Select section Module 21 - Canning HAV and HACCP Plan Verification

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  Module 21 - Canning HAV and HACCP Plan Verification

  • Select activity Canning HAV and HACCP Plan Verification

    

    Canning HAV and HACCP Plan Verification Interactive Content
• Select section Module 22 - Investigation of Canned Food Spoilage Incidents

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  Module 22 - Investigation of Canned Food Spoilage Incidents

  • Select activity Investigation of Canned Food Spoilage Incidents

    

    Investigation of Canned Food Spoilage Incidents Interactive Content
• Select section Module 23 - Process Verification and Assessment

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  Module 23 - Process Verification and Assessment

  • Select activity Process Verification and Assessment

    

    Process Verification and Assessment Interactive Content
• Select section Module 24 - Electronic Records and Signatures

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  Module 24 - Electronic Records and Signatures

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    Electronic Records and Signatures Interactive Content
• Select section Thermal Processing Course On the Job (OJT) Training Information

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  Thermal Processing Course On the Job (OJT) Training Information

  Instructions: Supervisors should review the OJT checklist and coach/mentor the IPP while they are working on checklist items. The Center for Learning (CFL) recommends completing the checklist within the first week after finishing the VTP course training. However, following completion of the VTP course, IPP have 3 weeks to complete the checklist. Upon IPP completion of the OJT checklist, the supervisor or designee should sign and date the checklist. Participants should keep a copy of the list for their records and certify the completion by sending an email to: FSISAgLearn@usda.gov. The email should contain the participant’s name, the Virtual Thermal Processing course number, and date of completion of the OJT and a statement attesting that they completed the OJT list. The participant should attach the signed list to the email. NOTE: The VTP – OJT checklist only applies to IPP that recently completed the Virtual Thermal Processing Course and are assigned to a Thermal Processing (canning) establishment.
  

  • Select activity Thermal Process On-the Job Training Checklist

    

    Thermal Process On-the Job Training Checklist File
• Select section Thermal Processing Course Resources

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  Thermal Processing Course Resources

  The following link will lead you to the Thermal Processing Training Materials on the FSIS website:

  https://www.fsis.usda.gov/sites/default/files/media_file/2021-03/VTP_Reference_Material.pdf

  • Select activity Student Study Guide

    

    Student Study Guide File
  • Select activity Thermal Process Glossary

    

    Thermal Process Glossary File
  • Select activity FSIS Directive 5620.1 - Using askFSIS

    

    FSIS Directive 5620.1 - Using askFSIS File
  • Select activity FSIS Directive 7520.2 - Procedures for Domestic Condition of Canned Product Container Examination

    

    FSIS Directive 7520.2 - Procedures for Domestic Condition of Canned Product Container Examination File
  • Select activity FSIS Directive 7530.1 - Handling a Process Deviation or Abnormal Container of Thermally Processed , Commercially Sterile Canned Product

    

    FSIS Directive 7530.1 - Handling a Process Deviation or Abnormal Container of Thermally Processed , Commercially Sterile Canned Product File
  • Select activity FSIS Directive 7530.2 - Verification Activites in Canning Operations That Choose to Follow the Canning Regulations

    

    FSIS Directive 7530.2 - Verification Activites in Canning Operations That Choose to Follow the Canning Regulations File
  • Select activity 9 CFR Part 200 to end

    

    9 CFR Part 200 to end File