Online training - Sporulated bacteria in the food industry
Explore the world of spore-forming bacteria with the microbiology experts at the CTCPA!
CTCPA PEDAGOGY
- Explore the world of spore-forming bacteria and distinguish between pathogens and spoilage bacteria
- Choose methods to detect and/or quantify them in the environment and/or in food products
- Determine the origin of the sources of contamination and know how to control them
LEARNING OBJECTIVES
- Active and participative pedagogy
- Exchange of experiences and discussions
- Presentations, slide shows, practical exercises
- Evaluation of the course by the trainees
- Provision of documentation and course materials
- Issuance of a certificate of training
TEACHING METHODS
- The development and survival of a spore
- Description of the main spore-forming bacteria encountered in the food industry
- The study of the thermoresistance of spores
- Standards of research and enumeration of spores
- Means of controlling spore-forming bacteria
- Identification of critical points on a production line
Content of the training
The CTCPA offers a distance learning course on spore-forming bacteria in the food industry.
Our expertise in food microbiological risk management is a cornerstone of our technical expertise as an agrifood technical center.
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA
CERTIFICATION EXAM
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