Training

Our training courses are Qualiopi-certified until 2027!

05

Jan

Our training courses are Qualiopi-certified until 2027!

Published on : 05/01/2024

We are delighted to announce that our QUALIOPI certification for our training programs has been renewed until 2027!


This Qualiopi certification meets the requirements of the French National Quality Standards. It is the reward and proof of the continuous improvement process put in place by our teams to offer you high-quality, high-performance training courses. We provide testimonials and feedback from top-quality trainers. And we are constantly improving our teaching tools, in addition to practical demonstrations in our technology halls.

For you, this certification is a further guarantee that you are choosing quality, by relying on the CTCPA to support you in developing your skills in production, food quality and safety, regulations, sustainable development, packaging and skills management.

Why choose the CTCPA for your trainings ?

  • 95% of CTCPA's trainers are salaried, so we train them and keep them constantly up to date technically and pedagogically, in line with our annual in-house resourcing program, a guarantee of competence, confidentiality and reliability.

  • The CTCPA trains on what it knows how to do. Only a few training courses occasionally call on subcontractors. Benefit to you: after the training, our trainers are always on hand at the CTCPA, available to answer any questions or respond to situations requiring specialist advice!

  • A range of training options: face-to-face, distance learning via virtual classes or blended learning (mix of e-learning + virtual classes) and virtual reality!


The CTCPA's training policy for 2024 focuses on three main objectives:

  • Strengthen the skills of professionals in the agri-food industry - its customers and clients

  • Taking the food transition into account

  • Developing pedagogical innovations and facilitating access to training courses


These objectives are all the more important in view of the industry's strong need for competitiveness, as it is confronted with inflation in raw material and energy prices, as well as consumption trends impacting production.

In 2022, the CTCPA training is :

  • 99.75% of trainees satisfied with our training courses (overall satisfaction index 2021)

  • 97.62% of the trainees presented to the CQP evaluations (including blocks) obtained the certification

  • 96.16% of the trainees who took part in the evaluation of the certification courses obtained the certification


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latest news

01

Oct

Publication of the legislative framework for water reuse in the agri-food industry

Water is an essential resource for our health, our ecosystems and our economy. It is crucial for many uses, such as drinking water consumption, agricultural and industrial activities, and energy production.

Read more

Water is an essential resource for our health, our ecosystems and our economy. It is crucial for many uses, such as drinking water consumption, agricultural and industrial activities, and energy production.

01

Oct

Hydrogen Peroxide Vapour decontamination of dry ingredients

Dry and dehydrated ingredients are widely used in the food industry. These internationally traded products are generally contaminated by a microbial flora consisting of pathogenic bacteria, spore-forming bacteria, yeasts, molds and toxins such as mycotoxins produced by certain molds during storage. Decontamination is therefore desirable; however, dry products are difficult to treat, being sensitive to humidity and high temperatures. The CTCPA has been working for several years in Collective Research (VAPDEC then OXYMORE projects - reports available on request) on an innovative chemical decontamination technology using Hydrogen Peroxide Vapor, in collaboration with our partner UniLaSalle in Beauvais.

Read more

Dry and dehydrated ingredients are widely used in the food industry. These internationally traded products are generally contaminated by a microbial flora consisting of pathogenic bacteria, spore-forming bacteria, yeasts, molds and toxins such as mycotoxins produced by certain molds during storage. Decontamination is therefore desirable; however, dry products are difficult to treat, being sensitive to humidity and high temperatures. The CTCPA has been working for several years in Collective Research (VAPDEC then OXYMORE projects - reports available on request) on an innovative chemical decontamination technology using Hydrogen Peroxide Vapor, in collaboration with our partner UniLaSalle in Beauvais.

01

Oct

Accelerated aging tests for MDD prediction

It's important to distinguish between two key concepts in assessing the sustainability of food products: the Best Before Date (BBD) and the Minimum Durability Date (MDD).

Read more

It's important to distinguish between two key concepts in assessing the sustainability of food products: the Best Before Date (BBD) and the Minimum Durability Date (MDD).

latest news

Industrial and environmental transition

01

Oct

Publication of the legislative framework for water reuse in the agri-food industry

Published at 07:59

Water is an essential resource for our health, our ecosystems and our economy. It is crucial for many uses, such as drinking water consumption, agricultural and industrial activities, and energy production.

Read more

Product & process innovation

01

Oct

Hydrogen Peroxide Vapour decontamination of dry ingredients

Published at 07:52

Dry and dehydrated ingredients are widely used in the food industry. These internationally traded products are generally contaminated by a microbial flora consisting of pathogenic bacteria, spore-forming bacteria, yeasts, molds and toxins such as mycotoxins produced by certain molds during storage. Decontamination is therefore desirable; however, dry products are difficult to treat, being sensitive to humidity and high temperatures. The CTCPA has been working for several years in Collective Research (VAPDEC then OXYMORE projects - reports available on request) on an innovative chemical decontamination technology using Hydrogen Peroxide Vapor, in collaboration with our partner UniLaSalle in Beauvais.

Read more

Packaging

01

Oct

Accelerated aging tests for MDD prediction

Published at 07:48

It's important to distinguish between two key concepts in assessing the sustainability of food products: the Best Before Date (BBD) and the Minimum Durability Date (MDD).

Read more

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