Salmonella Risk Management in the Food Industry – Online Course

This training course will help you understand the characteristics and growth conditions of Salmonella so that you can identify sources of contamination and implement appropriate control measures. You will also learn about regulatory requirements, microbiological controls, and analytical methods to better prevent and manage the risk of Salmonella in your products and production environment.

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

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