Tel: 01270 613191 | Email: julieb@reaseheath.ac.uk

Various

We can offer a range of butchery and knife skills courses upon request.

Basic Dairy Science

COURSE AIMS

To develop an understanding of the scientific principles related to the processing of liquid milk and the manufacturing of dairy products

COURSE OBJECTIVES

To enable course participant to:-

• Demonstrate knowledge of the science and composition of milk and dairy products

• Work hygienically and safely in a dairy industry environment

• Work effectively in a team to solve technological problems

• Demonstrate within the dairy industry knowledge of quality assurance techniques commonly used within the dairy industry

WHO IS THE COURSE FOR?

Laboratory Technicians, Processing and Manufacturing Operatives and team leaders

PRE-REQUISITE

N/A

DURATION/FORM

2 Days

COURSE CONTENT

  • Dairy Components
  • Basic chemistry; Physico-chemical properties: to include density, freezing point, acidity Chemical composition: to include fat, proteins, enzymes, lactose, vitamins, minerals Change during storage; effects of heat treatment
  •  Dairy microbiology
  • Basic micro-biology; significant and classification of micro-organisms; bacteria; morphology; factors affecting growth; biochemical activity; enumeration; bacteria in milk: to include lactic acid, coliform butyric acid, propionis, putrefication. Fungi: to include yeasts, moulds, classification, growth, metabolism. Bacteriophages; sources and control of micro-organisms, food spoilage
  • Quality Testing Laboratory test methods: to include physical, mirco-biology and chemical analysis. Milk quality standards
  •  Basic Unit Operations
  • Primary products
  • Heat Treatments
  • Overview of separation and homogenization
  • Legislation
  • Assessment

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course at the appropriate times

You can find out more about our courses and costs here.

Liquid Milk & CIP

COURSE AIMS

To develop an understanding of the technological principles related to liquid milk processing systems in the dairy industry

COURSE OBJECTIVES

Course objectives  To enable course participants:- • Demonstrate a knowledge of the technological and commercial principles underpinning the processing of high quality liquid milk products • Operate a range of liquid milk processing and monitoring equipment • Work hygienically and safely in a dairy industry environment • Work effectively in a team to solve technological problems

WHO IS THE COURSE FOR?

Processing and Manufacturing Operatives and Team Leaders Maintenance Engineers

PRE-REQUISITE

N/A

DURATION/FORMAT

2 Days

COURSE CONTENT

Definitions, Composition and Legislation • Standardisation and Blending • Pasteurisation: to include definitions, reasons, time/ temperature, combination, effects, stages and critical control points • Homogenisation: to include design principles, single stage and two stage • Centrifugal separation: to include design principles, semi-open, hermetic and bactofugation • Cream Production • Cream Butter • Quality Testing • HACCP for Milk • Assessment • Practical

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course at the appropriate times.

PROGRESSION

 

COURSE COST

You can find out more about our courses and costs here

Driver Training

Dates available on request

Drivers of food related ingredients should be aware of the roles and responsibilities within the food safety of their load.  These courses contribute to the statutory DCPC training and are held at Reaseheath College in Nantwich, Cheshire.  We are a fully accredited centre for the “Joint Approvals Unit for Periodic Training” (JAUPT).

  • Accreditation by JAUPT
  • Two courses 7 hours or 14 hours
  • Part of statutory DCPC training

Course Covers:-

  • Conveying a safe load (liquid milk)
  • Environmental impacts of milk transport
  • Correct driver behaviour
  • Interaction with customers, clients, authority and the public
  • Understanding food safety
  • Taking milk samples and testing

Courses Available:-

1 Day – The Role of the Milk Tanker Driver in Milk Collection with Specific Regard to Food Hygiene

2 Day – Food Safety for Tanker Drivers

 

Yoghurt Manufacture

COURSE AIMS

To develop an understanding of the technological principles relating to yoghurt formulation and manufacturing systems in the dairy industry

COURSE OBJECTIVES

To enable delegates to:

  • Be aware of the requirements of the code of practice for the composition and the labelling of yoghurt
  • Understand the technology of yoghurt ingredients
  • Formulate yoghurt to meet required quality attributes
  • Understand the manufacturing process including operating principles of processing equipment
  • Understand the causes of common quality faults

WHO IS THE COURSE FOR?

Manufacturing operatives and First line managers or those who want to manufacture yoghurt and understand the theory behind it

PRE-REQUISITE

N/A

DURATION/FORMAT

2 Days

COURSE CONTENT

  • Code of practice
  • Ingredients
  • Formulating to specific attributes
  • Quality assurance- what good looks like and the causes of common faults
  • Batch mixing
  • Processing
  • Incubation
  • Cooling and packing

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course at the appropriate times.

PROGRESSION

 

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Dairy Plant Equipment, Hygiene and CIP

COURSE AIMS

To develop a basic understanding of the technological and commercial issues related to the cleaning and disinfection of plant and equipment used in the processing of liquid milk and the manufacture of dairy products

COURSE OBJECTIVES

To enable course participants to:-

• Demonstrate knowledge of the technological and commercial principles underpinning the cleaning and disinfection of plant and equipment
• Work hygienically and safely in a dairy industry environment
• Work effectively in a team to solve technological problems

 

WHO IS THE COURSE FOR?

Processing and manufacturing operatives
Hygiene operatives

PRE-REQUISITE

N/A

DURATION/FORMAT

1 Day

COURSE CONTENT

Definitions of detergents and disinfectant types
• Why cleaning is necessary
• Problems with ineffective or negligent cleaning, Contamination issues
• Manual cleaning
• Cleaning in place
• Cleaning schedules and documentation
• Chemical storage and usage
• Legislation and regulations to include COSHH
• Monitoring and quality assurance
• Hygienic design
• Instrumentation and control
• Registration
• Assessment

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course at the appropriate times.

PROGRESSION

N/A

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Butter Technology

COURSE AIMS

To develop an understanding of the technological principles relating to butter manufacturing systems in the diary industry

COURSE OBJECTIVES

To enable participants to:-

  • Demonstrate knowledge of the technological and commercial principles underpinning the manufacture of high quality butter
  • Work hygienically and safely in the dairy industry environment
  • Work effectively in a team to solve technological problems
  • Demonstrate an in depth knowledge and understanding of the quality assurance systems and tests commonly used

WHO IS THE COURSE FOR?

Manufacturing Operatives and First Line Managers

PRE-REQUISITE

N/A

DURATION/FORMAT

2 Days

COURSE CONTENT

  • Definitions, composition and legislation, including additives
  • Butter classification and types
  • Principles of butter making
  • Cream treatment: Temperature treatment: Fat crystallisation: Hard fat: Soft fat:Bacterial ripening
  • Butter production: Batch production: Stages of recovery , Control of continuous production, Stages of production, control of composition
  • Product: Grading & Quality
  • Packaging and storage
  • Practical
  • Quality testing
  • Assessment

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addresses throughout the course at the appropriate times.

PROGRESSION

 

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk