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Introduction and Objectives
Mr. Don Schoenl, Nordic Cold Storage
Cold Store Operations
Mr. Don Schoenl, Nordic Cold Storage
Food Science
Basics
Dr. Louw Hoffman, Stellenbosch University
Meat, Poultry, and Seafood Shelf-life: Properties and
Storage
Prof. Ken McMillin, Louisiana State
University AgCenter
Food Science Basics for Fruits, Vegetables and
Ornamentals
Dr. Marius Huysamer,
Stellenbosch University
Sanitation Standard Operating Procedures (SSOPs):
Part I
Sanitation Standard Operating Procedures (SSOPs):
Part II
Sanitation Standard Operating Procedures (SSOPs):
Part III
Dr. Lucia Anelich, Consumer Goods Council
of South Africa
The Value of
Forklift Training
Mr.
Des Fell, Accredited Training
Managing Your
Coldstore: Refrigeration Fundamentals
Mr.
Andrew Perks, Perks Enterprises
Managing Your
Coldstore: Energy Management
Mr.
Andrew Perks, Perks Enterprises
Innovations & Best Practices
in Cold Storage Technology:
Maximizing
Space: Part I
Maximizing
Space: Part II
Mr.
James Cunningham, Barpro and Mr. Don Schoenl, Nordic Cold Storage
Facility and
Food Security
Mr. Don Schoenl, Nordic Cold Storage
Managing Your
Coldstore: Emergency Preparedness & Risk Management
Mr.
Andrew Perks, Perks Enterprises |
