Training - Good cleaning and disinfection practices in the food industry (TPE PME OCAPIAT / AMIENS)



  • Know the risks of contamination of products by surfaces.
  • To know the materials, the products, the methods
  • Know how to establish a hygiene, cleaning and disinfection plan
  • Know how to organize the quality follow-up of the cleaning plan


  • Active and participative pedagogy.
  • Practice in the technology hall
  • Exchange of experiences and discussions.
  • Lectures, slide shows, exercises and practical work in the technology hall
  • Lunch meetings with the speakers
  • Provision of documentation and training materials
  • Evaluation of the course by the trainees
  • Issuance of a certificate of training

    Content of the training

  • Role and challenges of cleaning and disinfection control
  • Regulatory context
  • Normative context
  • Cleaning
  • Disinfection
  • Safety and health protection
  • The cleaning plan
  • The special circuits
  • Cleaning controls
  • Putting it into practice

Formation 100% financée pour les TPE/PME <à 50 personnes, éligibles OCAPIAT.
All you need to know about cleaning and disinfection control: How are products contaminated by surfaces? What are the risks? What materials, products and methods to use? This complete training will teach you how to establish a hygiene, cleaning and disinfection plan while organizing the quality follow-up of the cleaning plan.

Discover our other trainings : Agri-food training, a complete catalog to train, CTCPA
Consultez le catalogue de formations OCAPIAT : CatalogTpePme (