Training - Mastering cleaning and disinfection in the food industry
CTCPA PEDAGOGY
- Know the risks of contamination of products by surfaces.
- To know the materials, the products, the 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.
- Practice in the technology hall
- Exchange of experiences and discussions.
- Lectures, slide shows, exercises and practical work in the technology hall
- Lunch meetings with the speakers
- Provision of documentation and training materials
- Evaluation of the course by the trainees
- Issuance of a certificate of training
TEACHING METHODS
- Role and challenges of cleaning and disinfection control
- Regulatory context
- Normative context
- Cleaning
- Disinfection
- Safety and health protection
- The cleaning plan
- The special circuits
- Cleaning controls
- Putting it into practice
Content of the training
The CTCPA offers you a training course on Mastering cleaning and disinfection in the food industry. It can be organized in Amiens, Avignon or Nantes.
Everything you need to know about cleaning and disinfection: How are products contaminated by surfaces? What are the risks involved? What materials, products and methods should be used? This comprehensive training course will teach you how to draw up a hygiene, cleaning and disinfection plan, and how to monitor the quality of your cleaning plan.
Discover our other training courses: Food industry training courses, a comprehensive training catalog, CTCPA
CERTIFICATION EXAM
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