Online training - Optimizing cleaning in dairy and food processing
Formation proposée par le CTCPA sur la transformation laitière et alimentaire, avantage OCAPIAT pour les TPE et PME <50 salariés !
CTCPA PEDAGOGY
- Understanding the risks of surface contamination of products
- To know the materials, the products, the methods
- Know how to establish a hygiene, cleaning and disinfection plan
- Know how to organize the quality follow-up of the cleaning plan
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 training materials
- Issuance of a certificate of training
TEACHING METHODS
- Role and challenges of cleaning and disinfection operations
- Hygiene regulations in the food industry
- Cleaning: detergents, materials and products
- Disinfection: Disinfectants: materials and products
- Safety and health protection: hazards, prevention rules, protective equipment, labels, displays, etc.
- The cleaning plan: a practical case study
- Organization of equipment and product storage
- Cleaning controls: Methods of cleaning control
Content of the training
Training offered by the CTCPA on optimizing cleaning in dairy and food processing, with the aim of understanding the different stages in the manufacture of dry charcuterie and controlling the various parameters.
Formation 100% financée pour les TPE/PME < à 50 personnes, éligibles OCAPIAT.
Discover our other trainings : Agri-food training, a complete catalog to train, CTCPA
Our TPE PME Ocapiat training courses at the CTCPA
CERTIFICATION EXAM
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