Training - Dry cured meats (Auch)
Formation proposée par le CTCPA sur la charcuterie sèche, avantage OCAPIAT pour les TPE et PME <50 salariés !
CTCPA PEDAGOGY
- Describe the main stages in the manufacture of a dry product
- Control the physico-chemical parameters of dry products (pH, Aw)
- Identify the causes and remedies for major manufacturing incidents
- Learn how to formulate a dry product
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 certificate of training
TEACHING METHODS
- Stabilization principle for cured products
- Manufacturing technologies
- Accidents and defects commonly encountered in salting and having a microbiological origin
- Unit operations
- Principles of dryer operation
- Notion of regulation
- Tasting of products made in analysis of the results
Content of the training
Training offered by the CTCPA on dry cured meats, with the aim of understanding the different stages in the production of dry cured meats and controlling the various parameters.
Formation 100% financée pour les TPE/PME < à 50 personnes, éligibles OCAPIAT.
Discover our other trainings : Agri-food training, a complete catalog to train, CTCPA
Our TPE PME Ocapiat training courses at the CTCPA
CERTIFICATION EXAM
related training
28
Nov29
NovTraining - Food safety culture (Amiens, Paris)
2 days
Auch
Training on Food safety culture proposed by the Technical Center for the Conservation of Agricultural Products.
Read more02
June02
JuneOnline training - Microbiology of fresh and frozen products: focus on Listeria monocytogenes
1 day
Auch
The technical center for the conservation of agricultural products offers training on the microbiology of fresh and frozen products.
Read more10
June10
JuneOnline training - Microbiology of acidic and/or low Aw products
1 day
Auch
The ctcpa offers a distance learning course on the microbiology of acidic and/or low Aw products
Read more25
Mar25
MarOnline training - Sporulated bacteria in the food industry
1 day
Auch
Training on spore-forming bacteria in the food industry organized by the Technical Center for the Conservation of Agricultural Products.
Read more08
Sep09
SepOnline training - Microbiology: mastering the basics and deepening
2 days
Auch
The CTCPA offers you a training on the basics of food microbiology for the safety and quality of products.
Read more01
Jul02
JulOnline training - Food safety culture
2 days
Auch
Training on Food safety culture proposed by the Technical Center for the Conservation of Agricultural Products.
Read more24
June25
JuneOnline training – Metrological control of prepackaged goods
2 days
Auch
Training on the metrological control of pre-packaged products implemented by the Technical Center for the Conservation of Agricultural Products.
Read more