Online training - Legionella risk management in the food industry
CTCPA PEDAGOGY
- 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...
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 of Legionella
- Regulation
- Microbiological controls
- Analysis and control of microbiological risk
Content of the training
Join the CTCPA's Legionella risk management training program from the comfort of your own home!
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