Training - Good cleaning and disinfection practices in the food industry (TPE PME OCAPIAT / AMIENS)
CTCPA PEDAGOGY
- 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
LEARNING OBJECTIVES
- 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
TEACHING METHODS
- 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
Content of the training
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 (opcalim.org)
CERTIFICATION EXAM
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