Training - Microbiological shelf life of foods
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
- Understanding the reference documents and the approach
- Complete the product description and microbiological hazard identification phase
- Knowing and choosing the elements that can be used to establish the DVM
LEARNING OBJECTIVES
- Active and participative pedagogy
- Exchange of experiences and discussions
- Presentations, slide shows
- Lunch meetings with the speakers
- Provision of documentation and training materials
- Issuance of a certificate of training
TEACHING METHODS
- Determining the microbiological shelf life of foods
- Phase 1: description and identification of hazards
- Phase 2: usable elements
- Case study of 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
CERTIFICATION EXAM
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