County and departmental policies, procedures, and practices. Federal, State, and local laws, rules, and regulations relevant to the work performed in this position. Business English, spelling, grammar and punctuation. Basic math. Agency programs, procedures and policies. General office practices and equipment.
Dry heat sterilization is the process of sterilizing containers using hot air. Dry heat can take the form of still or convection. Still heating uses no blowers or moving air. Convection heating uses blowers or fans to keep the heated air moving, reducing the time it takes to heat the environment to the setpoint.
Pasteurization. A high temperature is used for a short time to destroy pathogens and food spoilage organisms without altering the flavor of the food. Classic pasteurization was done at 63Â° C for thirty minutes. HTST pasteurization is done at 72Âº C for fifteen seconds. Ultra-high-temperature (UHT) treatment (140Âº C for three seconds) is used for dairy products. Dry Heat Sterilization. Methods of dry heat sterilization include direct flaming, incineration, and hot-air sterilization (170Â° C for two hours). Dry heat kills by oxidation. Different methods that produce the same effect (reduction in microbial growth) are called equivalent treatments.