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 CYCLES AND CAREER PATHS remote PACKAGING - PACKAGING ENVIRONMENT - SUSTAINABLE DEVELOPMENT THE CQP MANAGEMENT - SKILLS MANAGEMENT MICROBIOLOGY REGULATION FOOD SAFETY TPE PME OCAPIAT (100% FINANCED IF ELIGIBLE) THERMAL 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 CYCLES AND CAREER PATHS Blended learning - Technical bootcamp for innovative agri-food start-up projects Training - Food microbiology cycle: from the basics to mastering sterilized products Training - Developing a cookie production business Training - The basics of working in food production Training - Key points for pasteurized products in the food industry Training - Key points in industrial canning Training - 4th range fruit and vegetable technology Training - Vegetalize your formulations with plant proteins Certification course - Running a canning business (Auch) Certification course - Running a canning business (Avignon) Certification course - Running a canning business (Beauvais) Certification course - Running a canning business (Dijon) Certification training - Running a canning business (Ludon-Médoc) Certification course - Running a canning business (Nantes) Online training - Food microbiology cycle: from the basics to mastering sterilized products Online training - 4th range fruit and vegetable technology PACKAGING - PACKAGING Blended learning - Sealing glass containers Training - Crimping and capping control Training - Demystifying regulations on food contact materials Training - Technical criteria for choosing food packaging Training - Crimp adjustment and control ENVIRONMENT - SUSTAINABLE DEVELOPMENT Online training - Taking action on food waste in the agri-food industry Online training - Eco-design your food products and packaging using the Life Cycle Assessment (LCA) method Online training - Introduction to the CSR approach Online training - AGEC Act, 3R Decree, PPWR: overview of key points in the environmental regulatory context Online training - Optimizing water resource management: reduction and reuse THE CQP CQP - Qualified Industrial Cleaning Worker Training - Applying QHSE rules at work MANAGEMENT - SKILLS MANAGEMENT Training - Communicating and managing in a transversal function Training - Becoming an in-house trainer Training - Proximity management level 1 Training - Industrial performance tools for small and medium-sized businesses Training - Making a success of the professional interview Training - Succeed in your integration process: being a tutor in the company MICROBIOLOGY Training - Microscopic observations of vegetative and spore-forming microorganisms for stability testing 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 - Discover food microbiology! Online training - ATP-Métrie: how to use it and interpret the results? Online training - Sporulated bacteria in the food industry Online training - Determining the microbiological shelf life of foods: understanding the process Online training - Strain library management and microbial identification Online training - Enterohaemorrhagic Escherichia Coli (EHEC) risk management in the food industry Online training - Legionella risk management in the food industry Online training - Listeria risk management in the food industry Online training - Salmonella risk management in the food industry On-line training - Interpretation of microbiological analysis results and action Online training - Good laboratory practice Online training - Yeasts and molds in the food industry Online training - Microbiology: mastering the basics and deepening Online training - Microbiology of acidic and/or low Aw products Online training - Microbiology of sterilized products Online training - Microbiology of fresh and frozen products Online training - Microbiology of dairy products Online training - Microbiology of pasteurized products Online training - Microbiology of fermented plant products REGULATION Training - Determining nutritional values, independently, in application of the INCO regulation Training - Make your labels INCO-compliant and re-appropriate the rules of labelling Online training – Metrological control of prepackaged goods Online training - Determine nutritional values independently in compliance with the INCO regulation Online training - Metrology in the food industry Online training - Bringing your labels into line with INCO and re-appropriating the rules of labelling FOOD SAFETY Blended learning - BPCS USA: Mastering heat treatments for exporting canned goods to the USA Training - Internal auditor Training - Good hygiene practices Training - Good hygiene practices for maintenance teams Training - How to audit my suppliers? Training - Hygienic design of equipment Training - EHEDG expert on hygienic design (Avignon) Training - Initial training for your cleaning operators Training - Allergen management Training - HACCP: implementation and updates Training - HACCP: Advanced level Training - Hygiene and first-level maintenance Training - Fighting food fraud Training - Foreign body control Training - Mastering cleaning and disinfection in the food industry Online training - Internal auditor Online training - BRCGS Food Version 9: requirements and applications Online training - BRCGS Packaging Materials version 7: requirements and application Online training - How do I audit my suppliers? Online training - Hygienic design of food processing equipment: how to meet the requirements of quality standards? Online training - Food defense: control your company's vulnerability Online training - Food safety culture Online training - FSSC 22000 Version 6: Requirements and applications Online training - Allergen management Online training - HACCP: implementation and updates Online training - HARA: Applying the hazard and risk analysis method to the manufacture of food packaging Online training - IFS Food Version 8: Requirements and applications Online training - ISO 22000: Food safety management system Online training - The method for validating control measures Online training - Fighting food fraud Online training – Prevention and management of alerts and crises TPE PME OCAPIAT (100% FINANCED IF ELIGIBLE) Training - Internal auditor Training - Dry cured meats (Auch) Training - Autoclave operation and authorization (Auch) Training - Autoclave operation and certification (Nantes) Training - Allergen management Training - Hygiene and first-level maintenance Training - Setting up a sanitary control plan (Auch) Online training - Internal auditor Online training - Optimizing water consumption in dairy processing Online training - Optimizing cleaning in dairy and food processing Online training - Optimizing water resource management: reduction and reuse THERMAL TREATMENTS Training - Autoclave operation and authorization (Auch) Training - Autoclave operation and certification (Avignon) Training - Autoclave operation and certification (Beauvais) Training - Autoclave operation and certification (Nantes) Training - Fine-tuning batch heat treatment schedules Training - Developing continuous heat treatment schedules for pumpable bulk products Training - Lacto-fermentation: key points in the manufacture of plant-based products Training - Microwave processing Training - Pasteurization in flexible packaging and vacuum cooking Training - Retraining for autoclave operation Training - Sterilization in flexible packaging Training - High-pressure treatment: principles, applications, regulations and prospects Online training - Mastering the freezing process in the food industry PRODUCT PROCESSING Training - Thickeners and texturizers Training - Developing a fresh or dry pasta production business Training - Jam making Training - Foie gras: mastering the raw material, whole foie gras, block foie gras Training - Formulating and making soups Training - Formulation and preparation of sterilized ready meals Training - Formulation and preparation of pasteurized ready meals Training - Sauce formulation and production Training - How to preserve food products Training - Fruit processing Training - Processing fruit into juice or nectar Training - Working with meat products: cooked charcuterie, fine pastas, mousses, pâtés, cooked hams Online training - Formulation optimization and nutritional constraints