Training - Legionella risk management in the food industry (Avignon)

CTCPA PEDAGOGY

    LEARNING OBJECTIVES

  • Understanding the characteristics of Legionella
  • Understanding the conditions in which Legionella thrives
  • Determine the origin of the sources of contamination and know how to control them
  • Choosing methods for detecting Legionella in the environment and/or in food products...

    TEACHING METHODS

  • 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

    Content of the training

  • Characteristics of Legionella
  • Regulation
  • Microbiological controls
  • Analysis and control of microbiological risk

Join CTCPA's Legionella risk management training program in Avignon.

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

CERTIFICATION EXAM


NEWSLETTER & TECHNICAL BULLETIN: SUBSCRIBE NOW!

Each month, you'll receive our latest news in your mailbox, and 4 times a year you'll receive our technical bulletins: articles written by our experts!


This will close in 400 seconds