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 Training - Food microbiology cycle: from the basics to mastering sterilized products Training - Develop pasteurization to diversify your business (Nantes) Training - Developing a cookie production business (Nantes & Beauvais) Training - The basics of working in food production Training - The key points of pasteurization in the food industry Training - Key points in industrial canning Training - 4th range fruit and vegetable technology (Avignon & Nantes) Training - Making the most of plant proteins for a treat from aperitif to dessert Certification course - Running a canning business (Auch, Occitanie) Certification course - Running a canning business (Avignon, PACA) Certification course - Running a canning business (Beauvais) Certification course - Running a canning business (Dijon) Certification course - Running a canning business (Ludon-Médoc, Nouvelle Aquitaine) Certification course - Running a canning business (Nantes, Pays de la Loire) Online training - Food microbiology cycle: from the basics to mastering sterilized products PACKAGING - PACKAGING Blended learning - AGEC Law / 3R Decree: Reduce the environmental impact of your packaging Training - Crimping and capping control (Auch, Avignon & Beauvais) Training - Technical criteria for choosing food packaging (Bourg-en-Bresse) Training - Development of heat treatment schedules for continuous bulk products (Avignon, Beauvais & Nantes) Training - Plastics and regulations: food contact (Bourg-en-Bresse) Training - Setting and controlling crimping (Auch, Avignon & Beauvais) ENVIRONMENT - SUSTAINABLE DEVELOPMENT Blended learning - AGEC Law / 3R Decree: Reduce the environmental impact of your packaging Training - Optimizing water resource management: reduction and reuse (Bourg en Bresse & Paris) 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 method Online training - Introduction to the CSR approach Online training - Optimizing water resource management: reduction and reuse THE CQP Training - Leading a team at work Training - Applying QHSE rules at work MANAGEMENT - SKILLS MANAGEMENT Training - Leading a team at work Training - How to audit my suppliers (Avignon) Training - Cross-functional communication and management (Avignon & Nantes) Training - Becoming an in-house trainer (Avignon & Nantes) Training - Local management level 1 (Avignon) Training - Industrial performance tools for small and medium-sized businesses (Avignon) Training - Successful job interviews (Avignon) Training - Successful integration: being a company tutor (Avignon & Nantes) Online training - How do I audit my suppliers? Online training - Introduction to the CSR approach MICROBIOLOGY Training - Food microbiology cycle: from the basics to mastering sterilized products Training - Microbiological shelf life of foods Training - Strain library management and microbial identification (Avignon) Training - Legionella risk management in the food industry (Avignon) Training - Yeasts and molds in the food industry (Avignon) Training - Microbiology of appertized products (Avignon) Training - Microbiology of dairy products (Avignon) Training - Microbiology of fermented plant products (Avignon) Training - Microscopic observations of vegetative and spore-forming microorganisms for stability testing (Avignon) Training - Analytical techniques in physical chemistry laboratories (Auch & Avignon) Training - Food microbiology practical training (Avignon) 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 - Good laboratory practice Online training - Food microbiology cycle: from the basics to mastering sterilized products 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 - Salmonella risk management in the food industry On-line training - Interpretation of microbiological analysis results and advice 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: focus on listeria monocytogenes Online training - Microbiology of dairy products Online training - Microbiology of pasteurized products Online training - Microbiology of fermented plant products Online training - Disinfection verification: from sampling to interpretation REGULATION CQP - Qualified Industrial Cleaning Worker Training - Determining nutritional values independently in compliance with the INCO regulation (Avignon) Training - Plastics and regulations: food contact (Bourg-en-Bresse) Training - Make your labels INCO-compliant and reappropriate the rules of labeling (Auch) Online training - Hygienic design of food processing equipment: how to meet the requirements of quality standards? Online training - Determine nutritional values independently in compliance with the INCO regulation 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 CQP - Qualified Industrial Cleaning Worker Training - Internal auditor (Amiens, Auch, Avignon, Nantes & Paris) Training - Good hygiene practices (Amiens, Avignon, Nantes & Paris) Training - Good hygiene practices for maintenance teams (Amiens, Avignon & Paris) Training - BRCGS Packaging Materials version 7: requirements and application Training - Crisis communication Training - Hygienic design of equipment (Nantes & Avignon) Training - EHEDG expert on hygienic design (Avignon) Training - Food defense: control your company's vulnerability (Amiens) Training - Food safety culture (Amiens, Paris) Training - Initial training for cleaning teams (Nantes) Training - Allergen management (Auch) Training - HACCP: implementation and updates (Auch, Bordeaux, Nantes & Paris) Training - HACCP: Advanced level (Amiens, Auch, Avignon, Nantes & Paris) Training - Hygiene and first-level maintenance (Auch & Avignon) Training - Fighting food fraud (Amiens, Nantes & Paris) Training - Foreign body control (Amiens, Avignon & Nantes) Training - Mastering cleaning and disinfection in the food industry (Amiens, Avignon & Nantes) Training - Plastics and regulations: food contact (Bourg-en-Bresse) 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 - BRCGS Packaging Materials version 7: what's new? Online training - Hygienic design of food processing equipment: how to meet the requirements of quality standards? Online training – Metrological control of prepackaged goods 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 from Version 7 to Version 8: the changes 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 – Metrology applied to the food industry Online training – Prevention and management of alerts and crises TPE PME OCAPIAT (100% FINANCED IF ELIGIBLE) Training - Internal auditor (Amiens, Auch, Avignon, Nantes & Paris) Training - Dry cured meats (Auch) Training - Operating an autoclave in the food industry (Auch) Training - Operating an autoclave in the food sector (Nantes) Training - Hygiene and first-level maintenance (Auch & Avignon) Training - Controlling allergen risks: implementing an action plan (Auch) Training - Setting up a sanitary control plan (Auch) Training - Optimizing water resource management: reduction and reuse (Bourg en Bresse & Paris) 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 - Operating an autoclave in the food industry (Auch) Training - Operating an autoclave in the food industry (Avignon) Training - Operating an autoclave in the food industry (Beauvais) Training - Operating an autoclave in the food sector (Nantes) Training - Vacuum cooking and pasteurization in flexible packaging (Avignon, Beauvais & Nantes) Training - Develop pasteurization to diversify your business (Nantes) Training - Development of heat treatment schedules for continuous bulk products (Avignon, Beauvais & Nantes) Training - Lactofermentation: key points in making fermented vegetables (Avignon, Beauvais & Dijon) Training - Microwave treatment (Avignon) Training - Development of batch heat treatment schedules (Avignon, Beauvais & Nantes) Training - Autoclave retraining (Avignon, Beauvais & Nantes) Training - Sterilization in flexible packaging (Avignon, Beauvais & Nantes) Training - High pressure treatment (Avignon & Nantes) Online training - Microwave processing Online training - Mastering the freezing process PRODUCT PROCESSING Training - Thickeners and texturizers (Avignon, Bordeaux & Nantes) Training - Jam-making (Avignon & Beauvais) Training - Foie gras: mastering the raw material, whole foie gras, block foie gras (Auch) Training - Formulation and sterilization of ready-made meals (Avignon, Beauvais & Nantes) Training - Formulation and production of hot and cold soups (Auch, Avignon, Beauvais & Nantes) Training - Formulation and pasteurization of ready-made meals (Avignon, Beauvais & Nantes) Training - Formulation and production of cookies and cakes (Beauvais) Training - Sauce formulation and production (Avignon & Nantes) Training - Preservation methods for food products (Avignon) Training - Formulation optimization and nutritional constraints (Amiens & Avignon) Training - Fruit processing (Avignon, Bordeaux & Nantes) Training - Processing fruit into juice or nectar (Avignon) Training - Working with meat products: cooked charcuterie, fine pastas, mousses, pâtés, cooked hams (Auch) On-line training - Preserving cereal products and determining DDM