Training
Training for newcomers to the food industry
19
Apr
Published on : 19/04/2024
Are you recruiting new employees with little or no experience in the food industry? Visit CTCPA (Centre Technique de la Conservation des Produits Agricoles) offers a 35-hour intensive training course specially designed to train your new employees*!
*This training can take place before you enter your workshops.
As a specialist in food production, the CTCPA trains anyone in the basics needed to understand safety and hygiene rules, as well as the manufacturing process and production rules to be respected. Through concrete, practical examples, learners gain a better understanding of their direct and indirect impact on production, as well as the essential actions and responsibilities involved.
This training course, offered at all CTCPA sites, is based on our experience with IFRIA SUD PACA, for whom we have been providing practical training in our technology hall for several years, for POEC (Préparation Opérationnelle à l'Emploi Collective) and OTIA (Opérateur en Transformation des Industries Alimentaires) training courses.
Content of the training :
More information on training
*This training can take place before you enter your workshops.
As a specialist in food production, the CTCPA trains anyone in the basics needed to understand safety and hygiene rules, as well as the manufacturing process and production rules to be respected. Through concrete, practical examples, learners gain a better understanding of their direct and indirect impact on production, as well as the essential actions and responsibilities involved.
This training course, offered at all CTCPA sites, is based on our experience with IFRIA SUD PACA, for whom we have been providing practical training in our technology hall for several years, for POEC (Préparation Opérationnelle à l'Emploi Collective) and OTIA (Opérateur en Transformation des Industries Alimentaires) training courses.
Content of the training :
- Common core: This module covers the company's products, their risks, the stages in the production process and the key points to be aware of.
- Quality-Hygiene-Safety (2 days) : This module focuses on control and traceability, non-conformity management, good hygiene practices and the principles of HACCP (Hazard Analysis Critical Control Points).
- Business basics (1 to 3 days): The aim is to make participants aware of the impact of their actions on overall product quality. They will become aware of the importance of respecting production instructions and working efficiently.
- Options: Job-specific key points are also offered, covering unit operations, essential technical skills and controls.
More information on training
