Heat sterilization to support HACCP "Practical Edition"
The book focuses on the many areas of need, such as "How to calculate the F value and examples of heat sterilization"
Heat sterilization is often set as a critical control point (CCP) in HACCP. However, it is necessary to be able to scientifically explain the sterilization temperature and time.
The "Basics" course on heat sterilization covered topics such as explanations of microorganisms that can be sterilized and related laws and regulations, as well as exercises on D and z values.
In addition, this course will give you a deeper understanding of the following:
・Explanation and practice of F value and L value
・Considerations on heat sterilization of beverages and seasonings
・Confirmation of validity when operating HACCP, etc.
Course Overview
1. Engineering theory of sterilization: F value and L value
2. Engineering theory of sterilization: Consideration using F value (heat sterilization of milk/low-temperature cooking)
3. Engineering theory of sterilization Example: Beverages
4. How to proceed with the study of sterilization conditions
5. Microbial control and sterilization Example: Liquid seasoning
6. Consideration of sterilization conditions Setting temperature and time conditions
7. Validation of sterilization conditions
特 典
数値を入替えるだけでF値の殺菌条件を試算できる関数付きExcelシートをご提供します
開催予定
Web-type
To apply, please click on the date you would like
Group type event undecided
※コンサルタントや教育研修機関など、同業者様からの申込みはお断りさせて頂いております
誤って申込・振込された際には、振込手数料を差し引いた金額を返金致します
Tuition
27,500 yen (tax included)
*Textbook shipping and certificate issuance fees included
お一人様あたり
- Course fee breakdown (excluding tax): 25,000 yen
- 10% consumption tax: 2,500 yen
※振込手数料はご負担のほどよろしくお願いします
※請求書・領収書は、ご希望の方に発行します（適格請求書対応／登録番号 T2810729119168）
お申込時の備考欄、またはお問合せページから、宛名（会社名・氏名）と必要な書類をお知らせください
※ご希望がない場合は、振込明細書をもって領収書に代えさせて頂きます
※上記の料金は、お一人様あたりの価格です
※一般社団法人食品科学技術機構との共催
※本研修は、食品事業者の社内人材を育成することを目的としています
研修機関の運営・コンサルティング事業への転用を目的としたお申込は、研修の性質上お受けできません
誤って申込・振込された際には、振込手数料を差し引いた金額を返金致します
※Web型は最少催行人数 2名とし最大20名の受付で締切ります
※キャンセル・返金は受講規約に従います（開催日の8日前まで全額返金、振込手数料を除く）
開催日の7日前以降の扱いと、返金・振替の特例は受講規約によります（講座の資料をPDFで事前に送付した場合も同じです）
対象者
・食品の開発や衛生管理の技術者
・改めてHACCPシステムの見直しを図りたい方
・食品安全チームの力量を向上したい方
テキスト
Once payment is confirmed, we will send you a PDF copy of the text.
When taking classes
・指数や対数の計算演習を行いますので、関数の使える電卓などがあると理解が進みます
Web型を受講される際
One computer per participant (Please refrain from using smartphones and tablets)
A stable internet connection
Microphone, webcam, and speakers for video calling
Web conferencing system used: Zoom
(We recommend using the app, but you can also join using a browser.)Recommended OS: Windows 10 or later, MacOS 10.13 or later
Recommended browsers: We recommend the latest version of any browser.
Google Chrome (recommended), Mozilla Firefox, Microsoft Edge, Apple Safari (MacOS only)Recommended communication speed: 1.0 Mbps (receiving) or higher, 0.6 Mbps (transmitting) or higher
Although a WiFi connection (wireless LAN) is possible, a wired LAN connection is recommended for a more stable connection.
Please note that when using WiFi, data usage will vary depending on your environment, but you can expect to use approximately 600MB of data per hour.
Reference
※本研修は、社内教育として講師派遣が可能です
Lecturer brief history
今城 敏（いまなりさとし）
Food Safety Technology Center
Visiting Professor, Niigata University of Food and Agriculture
Visiting Researcher, Ritsumeikan University
He is an expert in food safety technology, with a particular focus on microbiological quality assurance.
As a microbiologist and quality assurance manager at a major food manufacturer, he utilizes his knowledge of predictive microbiology in detection and control technologies for food microorganisms and sterilization engineering to set and validate conditions for heat sterilization of tea beverages, canned coffee, retort foods, etc., and evaluate them through challenge tests using suspected harmful bacteria such as botulinum.
Currently, while training a large number of HACCP managers and PCQI preventive management qualified individuals, he emphasizes the importance of establishing solid scientific evidence.
We support the visualization of trust through the accumulation of food safety measures based on scientific evidence and the development of human resources who can take responsibility for food safety.
They also provide advice such as suggesting improvements to formulations to increase shelf life and reviewing hygiene management to improve profits.
Advisor to the Ministry of Agriculture, Forestry and Fisheries FCP, Advisor to the Tokyo Keiken-in Foundation, Principal Auditor for ISO 22000 (IRCA), etc.
Michigan State University Better Process Control School 修了
（レトルト・無菌処理／無菌包装・酸性化食品 全区分）
2026年8月、Michigan State UniversityのBetter Process Control School（BPCS）を修了。
レトルト、無菌処理・無菌包装、酸性化食品を対象とする全区分のフルプログラムであり、米国FDAが低酸性缶詰食品規則（21 CFR Part 113・114）で求める監督者資格に対応する。
加熱処理食品の微生物学、熱処理の基礎、レトルト装置の運転、容器の密封評価、無菌処理・無菌包装システムを体系的に修めており、熱処理工程の設計・バリデーション、プロセス逸脱時の評価まで、科学的根拠に基づく技術支援を行う。
