Determining the Microbiological Shelf Life of Food: Understanding the Process – Online Course
What is microbiological shelf-life? Get to know this approach, understand the reference documents, identify the microbiological hazards of your products in order to choose the elements that can be used to establish the microbiological shelf-life.
CTCPA PEDAGOGY
- Explain the reference documents and the process
- Identify and select the elements that can be used to establish the DVM
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Presentations, slideshows.
- 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
- Procedure for Determining the DVM
- Phase 1: description and identification of hazards
- Phase 2: usable elements
- Case Study on Two Products
Content of the training
Our expertise in food microbiological risk management is a cornerstone of our technical expertise as an Agri-Food Technical Center.
Our microbiology team will teach you how to determine the microbiological shelf-life of foodstuffs.
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA