Good hygiene practices
To train in good hygiene practices, thanks to an active and participative pedagogy to raise awareness of the stakes of hygiene and food safety in food-processing companies. To raise awareness among operators and temporary workers, with concrete examples in the workshop and thus ensure effective implementation in the production workshops.
CTCPA PEDAGOGY
- Review the issues related to food safety and hygiene.
- Improving reflective writing through concrete examples seen in the workshops (photos)
- Reinforce the knowledge gained from previous internal training sessions
- Ensure the implementation of the defined rules in the workshops
- Educate operators and temporary workers on how to detect abnormal behavior and alert managers
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Presentations, slide shows, practical exercises.
- Evaluation of the course by the trainees.
- Evaluation of the trainees' knowledge by questionnaire or case study
- Provision of documentation and training materials.
- Issuance of a training certificate.
TEACHING METHODS
- Updating Food Quality and Safety Skills: Good Hygiene Practices and HACCP in the Current Regulatory Context
- Food and Consumer Risks
- The Basics of EU and National Regulations
- The Sanitation Control Plan
Content of the training
This hygiene training course is held in Avignon or Auch. For Amiens, Paris and Nantes: please contact us.
The CTCPA is proactive in the cleaning-disinfection process. Through its participation in the RMT Chleannetwork, its research projects and training courses, the CTCPA is up to date with new cleaning-disinfection techniques and solutions. Our certified specialists, members of the EHEDG, can visit your company to help you set up a new workshop or optimize an existing line.
Discover our other training courses: Food industry training courses, a comprehensive training catalog, CTCPA