Australian Institute of Packaging | Basic Principles of Thermometers and how to use them

Basic Principles of Thermometers and how to use them Training Module

The Basic Principles of Thermometers and how to use them training is aimed at two audiences –the cold chain practitioners, those who work at the coalface of the cold chain and most likely to need thermometers in their hands, and managing practitioners, who are responsible for overseeing a compliant critical control point and ensuring that the right thermometers are used and understood for the job at hand.
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The training modules go back to the basics of what a thermometer does, how it should be maintained, calibrated and used on a variety of packaging and produce. It outlines the range of thermometers used in the cold chain, including thermistors, thermocouples, resistive temperature detectors, infrared thermometers and bimetallic devices. These technologies are applied across four types of thermometers –probe, infrared, time temperature recording devices and single use temperature indicators. The Code spells out the advantages and disadvantages of each, plus their response speed, sensitivity and stability. The online courses can be done in a practitioner’s own time and will earn them qualifications that can enhance their professional skills in an industry that desperately needs such talent.
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Practical training courses for everyone with responsibility for safe handling of chilled or frozen foods from farm or factory to the consumer throughout the Australian cold chain.
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THERMOMETERS AND THE COLD CHAIN PRACTITIONER and THERMOMETERS AND THE MANAGING PRACTITIONER are on-line courses that can be done in your own time and will earn you qualifications that will add to your professional skills.
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You are invited to enroll in the course that best suits your professional role in the cold chain.