Listeria Risk Management in the Food Industry – Online Course

Duration:

2 x 4 hours

Location(s):

DISTANCIEL

Intended audience:

Production and R&D departments, laboratory technicians, quality assistants and managers

Prerequisite:

Have notions of microbiology from an initial scientific training or professional experience in a laboratory

Rate:

750 EXCLUDING VAT

CTCPA PEDAGOGY

    LEARNING OBJECTIVES

  • Identify the characteristics of Listeria.
  • Identify the conditions under which Listeria grows.
  • Identify the sources of contamination and learn how to control them.
  • Select methods for detecting Salmonella in the environment and/or in food products.

    TEACHING METHODS

  • Active and participative pedagogy.
  • Exchange of experiences and discussions.
  • Presentations, slideshows.
  • 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 training certificate
Program

    Content of the training

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

Join the CTCPA's LISTERIA risk management training in the food industry from the comfort of your own home!

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

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