Online training - Hygienic design of food processing equipment: how to meet the requirements of quality standards?
CTCPA PEDAGOGY
- Explain the expectations of quality standards (BRC, IFS, etc.) with regard to equipment
- Linking standards requirements to hygienic equipment design criteria
LEARNING OBJECTIVES
- Active and participative pedagogy
- Exchange of experiences and discussions
- Presentations, slide shows, practical exercises
- Evaluation of the course by the trainees
- Provision of documentation and training materials
- Evaluation of the trainees' knowledge by questionnaire or case study
- Issuance of a certificate of training
TEACHING METHODS
- Equipment requirements
- Risks to consider
- Good design practices
- Practical application: risk analysis, diagnostic checklist, purchasing form
Content of the training
The CTCPA invites you to join the Hygienic design of food processing equipment course: how to meet the requirements of quality standards.
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA
CERTIFICATION EXAM
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