Online training - Salmonella risk management in the food industry
CTCPA PEDAGOGY
- Knowing the characteristics of Salmonella
- Knowing the conditions for the development of Salmonella
- Determine the origin of the sources of contamination and know how to control them
- Choose methods to detect Salmonella in the environment and/or in food products...
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 course materials
- Issuance of a certificate of training
TEACHING METHODS
- Characteristics Salmonella
- Regulation
- Microbiological controls
- Analysis and control of microbiological risk
Content of the training
Join the CTCPA's SALMONELLA risk management training course for the food industry from the comfort of your own home!
Discover our other training courses: Agri-food training courses, a complete catalog of training courses, CTCPA
CERTIFICATION EXAM
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