Training – Water Conservation and Reuse in the Food Industry
Water resource management: Challenges and regulations for your company? How to carry out a diagnosis? How to optimize the use and reuse of water, a complete training to improve water management in your company.
CTCPA PEDAGOGY
- Identify the regulatory context for water use and reuse in agri-food businesses
- Identify the challenges of water reuse
- Be able to carry out a water diagnosis in your company
- Explain the principles of the Pinch Eau method and know how to use the tools to optimize water use and reuse in the food industry.
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions
- Presentations, slide shows, practical exercises
- Evaluation of the course by the trainees
- Assessment of trainee learning by questionnaire or case study
- Provision of documentation and training materials
- Issuance of a training certificate
TEACHING METHODS
- Water resource issues and regulations in agri-food companies
- Water consumption and quality in the food industry
- Carrying out a water diagnosis in your company: the different steps
- The action plan
Content of the training
The training course offered by the CTCPA on water conservation and reuse in the food industry aims to provide an understanding of the context and challenges of water conservation and reuse, as well as the management of various parameters.
100% funding for training costs for microbusinesses and small and medium-sized enterprises (SMEs) with fewer than 50 employees that are eligible for OCAPIAT.
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CERTIFICATION EXAM
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