This training is for professional development purposes, and the certificate obtained does not replace the MYK (Vocational Qualifications Authority) certificate required for certifications that mandate it.

Training Objective

The Vegetable and Fruit Canning Production Operator Development Program teaches participants the production, packaging, and quality control processes for the products they can. The training is based on the best industry practices and standards.

Training Content

• Fundamentals of Vegetable and Fruit Canning Production
• Canning production process, basic stages, and materials used.
• Vegetable and fruit processing techniques: washing, peeling, chopping, 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: automatic 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.
• Timing 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.

The training is open for corporate collaboration (institution/company packages) and individual applications are not accepted. The content of the training can be reorganized based on the corporate participant profile and needs. After mutual discussions, the scope and method of the training (In-person, Online) will be determined, and relevant processes will be completed. If an agreement is reached, suitable days and times for your institution's participants and our instructors, as well as the location of the training, will be determined.