Training - The basics of working in food production

Content of the training

• MODULE 1: QHS (2 days)
• Control and traceability, management of non-conformities
• Good hygiene practices in production
• HACCP system: hazards, critical control points, controls and records
• Basic safety rules
• MODULE 2: BASICS OF THE JOB (1 to 3 days) - Preparation: between 0.5 and 1 day on site - Common core: 1 day
• The company's products and their risks
• The steps of the production process of the company and the key points to know
• Exercise: the concrete impact of poor workmanship on finished products
• Key points per workstation: unit operations, key points to be technically mastered, controls

Are you integrating or looking to integrate new employees who have little or no experience of working in the food industry?

Because we want to pass on our expertise and make the agri-food sector an attractive one, we have developed a training program that we have been testing for over 60 years, with courses for production operators, machine operators, line operators, cleaning operators in the food industry...

As a specialist in food production, the CTCPA trains anyone in the basics needed to understand safety and hygiene rules, as well as the manufacturing process and production rules to be respected. Through very concrete, practical examples, learners gain a better understanding of their direct and indirect impact on production, essential actions and responsibilities. Our partnership with IFRIA SUD PACA is part of this dynamic, and we provide practical training in our technology hall for POEC and OTIA training courses.

Discover our other training courses: Agri-food training courses, a complete catalog for training, CTCPA

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