Mastering Cleaning and Disinfection in the Food Industry
Training on the mastery of cleaning and disinfection offered by the Technical Center for the Conservation of Agricultural Products.
CTCPA PEDAGOGY
- Identify the risks of product contamination from surfaces.
- List the equipment, products, and 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 training certificate.
TEACHING METHODS
- The Principles and Role of Cleaning
- The specific characteristics of the methods, products, and equipment used
- The method best suited to the company's specific needs and equipment (dry and wet environments)
- Installation and cleaning in place
- Cleaning equipment and open surfaces
Content of the training
The CTCPA offers a training course on Cleaning and Disinfection Control in the Food Industry. The course is available in Amiens, Avignon, or Nantes.
Everything you need to know about cleaning and disinfection control: How do products become contaminated by surfaces? What are the risks? What equipment, products, and methods should be used? This comprehensive training course will teach you how to develop a hygiene, cleaning, and disinfection plan while organizing quality control for the cleaning plan.
Discover our other training courses: Food industry training, a complete catalog of training opportunities, CTCPA