The training is for professional development purposes, and the certificate obtained does not replace the MYK authorization certificate in trainings where the MYK authorization certificate is mandatory.

• Fundamentals of Vegetable and Fruit Canning:

  • The canning production process, basic stages, and materials used.
  • Vegetable and fruit processing techniques: Washing, peeling, cutting, cooking, blanching.
  • Canning methods: Sealing, sterilization, pasteurization.
  • Food safety and hygiene: Hygiene measures in production areas, sanitation.

• Production and Packaging Processes:

  • Production line management and efficient workflow.
  • Packaging techniques: Automated and manual packaging methods.
  • Use of can and glass bottle packaging.
  • Labeling and final product inspection.

• Quality Control and Testing:

  • Product inspection and quality standards.
  • Chemical and microbiological analysis.
  • Final product testing and packaging inspection.
  • Time and temperature management.

• Machine and Equipment Use:

  • Canning production machines: Automatic filling, sealing, sterilization machines.
  • Maintenance and troubleshooting.
  • Machine cleaning and hygienic operating procedures.

• Sustainability and Eco-Friendly Production:

  • Recycling methods and waste management.
  • Energy efficiency and water usage.
  • Eco-friendly packaging materials.