Training catalog Allour training courses can be organized in-house. Don't hesitate to contact us! DOWNLOAD THE PDF VERSION OF THE CATALOG HERE.The CTCPA is Qualiopi certified for its training courses. Other resource: How to find your OPCO? TRAINING DEPARTMENT Contact uscontact.formation@ctcpa.org - 01 53 91 44 01 REFERENTE HANDICAP CHRISTINE DECANIS Christine is the national training manager and training coordinator for the South-East region.Contact her with your requests: cdecanis@ctcpa.org ALEXANDRE DUPUIS Alexandre is the training coordinator for the North-East and Ile-de-France regions.Contact him for your requests: adupuis@ctcpa.org CATHERINE STRIDE Catherine is the training coordinator for the Western region. Contact her for your requests: csstride@ctcpa.org MARIE-PIERRE LABAU Marie-Pierre is the training coordinator for the South West region. Contact her for your requests: mplabau@ctcpa.org Upcoming trainings CQP CYCLES AND CAREER PATHS remote PACKAGING AND PACKAGING ENVIRONMENT AND SUSTAINABLE DEVELOPMENT MANAGEMENT AND SKILLS MANAGEMENT MICROBIOLOGY FOOD QUALITY AND SAFETY REGULATION TPE PME OCAPIAT (100% FINANCED IF ELIGIBLE) THERMAL AND ATHERMAL TREATMENTS PRODUCT PROCESSING ARCHIVES content page content page About the ctcpa content page content page Mission of general interest content page content page Contact News Agenda CQP CQP: Certified Skilled Industrial Cleaning Worker Training - Applying QHSE rules at work CYCLES AND CAREER PATHS Technical Bootcamp for Startups and Innovators in the Agri-Food Sector – Online Conducting a canning operation Food Microbiology Course: From the Basics to Mastering Retort-Processed Products Food Microbiology Course: From the Basics to Mastering Retort-Processed Products – Online Develop a cookie production activity The Basics of Working in Food Production Key Points in the Production of Pasteurized Products Key Points in Industrial Canning Fresh-cut Produce Technology Fresh-Cut Produce Technology – Online Course Add plant-based ingredients to your formulations with plant proteins PACKAGING AND PACKAGING Demystifying Regulations on the Suitability of Materials Intended to Come into Contact with Food – Online Sealing of Glass Containers: Characteristics and Inspections – Blended Learning Inspection of crimping and capping Adjustment and Control of Crimping Technical criteria for choosing food packaging Rethink Your Packaging: Industrialization and Environmental Responsibility Sealing Metal Cans: Characteristics and Inspections – Blended Learning ENVIRONMENT AND SUSTAINABLE DEVELOPMENT Addressing Food Waste in the Food Industry Addressing Food Waste in the Agri-Food Industry – Online Designing Your Food Products and Packaging for Sustainability Using the Life Cycle Assessment (LCA) Method – Online Introduction to CSR – Online AGEC Act, 3R Decree, PPWR: An Overview of Key Points in the Environmental Regulatory Framework – Online Optimizing water resource management Optimizing Water Resource Management – Online MANAGEMENT AND SKILLS MANAGEMENT Communicating and Managing in a Cross-Functional Role Become an in-house trainer Training - Industrial performance tools for small and medium-sized businesses Level 1 Front-Line Management How to Ace Your Performance Review Making Your Onboarding Programs a Success: Being a Mentor in the Company MICROBIOLOGY Discovering Microbiology – Online ATP Measurement: How to Use It and Interpret the Results – Online Good Laboratory Practice – Online Determining the Microbiological Shelf Life of Food: Understanding the Process – Online Course Training - Analytical techniques in physical chemistry laboratories Training - Microbiology practical work: learning to handle in the laboratory Training - Disinfection verification: from sampling to interpretation Online training - Strain library management and microbial identification Online training - Legionella risk management in the food industry Management of Enterohemorrhagic Escherichia coli (EHEC) Risk in the Agri-Food Industry – Online Course Listeria Risk Management in the Food Industry – Online Course Salmonella Risk Management in the Food Industry – Online Course Interpreting Microbiological Test Results – Online Course Spore-forming Bacteria in the Food Industry – Online Course Yeasts and Molds in the Food Industry – Online Course Microbiology – Foundations and Advanced Topics – Online Microbiology of Acidic and/or Low Aw Products – Online Course Microbiology of Retort-Processed Products – Online Course Microbiology of Fresh and Frozen Foods – Online Course Microbiology of Dairy Products – Online Course Microbiology of Pasteurized Products – Online Course Microbiology of Fermented Plant Products – Online Course Microscopic Observation of Vegetative and Spore-Forming Microorganisms as Part of Stability Testing – Theory – Online Course Microscopic Observation of Vegetative and Spore-Forming Microorganisms in Stability Testing – Theory & Practice FOOD QUALITY AND SAFETY Internal auditor Internal Auditor – Online Best hygiene practices for maintenance teams Good hygiene practices BPCS USA: Mastering Heat Treatment for Exporting Canned Goods to the U.S. (Better Process Control School) – Blended Learning BRCGS Food Version 9: Requirements and Applications – Online BRCGS Materials Packaging Version 7: Requirements and Implementation – Online How do I audit my suppliers? How do I audit my suppliers? – Remotely How Can We Combat Food Fraud? – Online Hygienic design of equipment Hygienic Design of Food Processing Equipment: How to Meet Quality Standard Requirements – Online Food Safety: Manage Your Company's Vulnerabilities Food Defense: Manage Your Company’s Vulnerabilities – Online Food Safety Culture – Online Training - EHEDG expert on hygienic design (Nantes) Training - Fighting food fraud Training - Foreign body control Initial Training for Your Cleaning Staff FSSC 22000 Version 7: Requirements and Applications – Online Course HACCP: Implementation and Updates HACCP: Implementation and Updates – Online Advanced HACCP HARA: Applying the Hazard and Risk Analysis Method to Food Packaging Manufacturing – Online Hygiene and Basic Maintenance IFS Food Version 8: Requirements and Applications – Online Course ISO 22000: Food Safety Management System – Online Allergen Management Allergen Management – Online The Control of Foreign Bodies Mastering Cleaning and Disinfection in the Food Industry The Method for Validating Control Measures – Online Prevention and Management of Alerts and Crises – Online Implement the sanitation control plan Regulations on the Hygiene Package, BPH, and HACCP: Key Takeaways for the Food Industry – Blended Learning REGULATION Metrological Control of Prepackaged Goods – Online Determine nutritional values independently, in accordance with the INCO regulation Determine nutritional values independently in accordance with INCO regulations – Online Metrology in the Food Industry – Online Bring your labels into compliance with the INCO regulations and get back on top of labeling rules Bringing Your Labels into Compliance with the INCO Regulation and Mastering Labeling Rules – Online TPE PME OCAPIAT (100% FINANCED IF ELIGIBLE) Training - Internal auditor Training - Autoclave operation and authorization (Auch) Training - Autoclave operation and certification (Nantes) Training – Water Resource Management and Conservation Training – First-Level Maintenance Training – Managing Allergen Risks: Implementing an Action Plan Training – Water Conservation and Reuse in the Food Industry Online training - Optimizing water consumption in dairy processing Online training - Optimizing cleaning in dairy and food processing THERMAL AND ATHERMAL TREATMENTS Autoclave operation and operator certification The development of continuous heat treatment schedules for pumpable bulk materials The development of batch heat treatment schedules Sterilization in flexible packaging Lactic acid fermentation of plant products High-Pressure Treatment: Principles, Applications, Regulations, and Prospects Microwave treatment The Principles of Deep-Freezing The Principles of Deep-Freezing – FOAD Pasteurization in flexible packaging and vacuum cooking Autoclave Pipe Recycling PRODUCT PROCESSING Dried cured meats Establish a business producing fresh or dried pasta Formulation of Sauces Using Texturizing Agents Formulation and production of soups Formulation and preparation of retort-processed ready-to-eat meals Formulation and Preparation of Pasteurized Ready-to-Eat Meals Formulation optimization to meet nutritional requirements (Nutriscore, ultra-processed foods, etc.) – Endistanciel Making jams Foie gras: control of the raw material, whole foie gras, block of foie gras Thickeners and texturizing agents Methods of food preservation Fruit processing Processing fruit into juice or nectar Meat product processing: cooked deli meats, thin-sliced meats, mousses, pâtés, cooked hams