Content of the training
- 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
Formation 100% financée pour les TPE/PME < à 50 personnes, éligibles OCAPIAT.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.
Discover our other trainings : Agri-food training, a complete catalog to train, CTCPA
Consult the OCAPIAT training catalog: CatalogTpePme (opcalim.org)
CERTIFICATION EXAM