Salmonella 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 Salmonella.
  • Identify the conditions under which Salmonella 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 Salmonella
  • Regulation
  • Microbiological controls
  • Analysis and control of microbiological risk

Join the CTCPA's SALMONELLA risk management training course for the food industry from the comfort of your own home!

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

CERTIFICATION EXAM

related training

See our services

This will close in 0 seconds