This webcast provides a broad audience of Food Scientists and Technologists with the fundamentals of HPP and its applications in inactivating resistant bacterial spores via Pressure-assisted thermal processing (PATP) and temperatures to produce commercially sterile shelf-stable low-acid foods. Attendees will be familiarized with the implementation of these technologies in processing plants and establishing Critical Control Points and managing hazards from intentional and unintentional contamination in today’s evolving regulatory environment.

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Speakers:

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Length: 90 minutes
Contact Hours (CH): 1.5