Training - Mastering cleaning and disinfection in the food industry (Amiens, Avignon & Nantes)

CTCPA PEDAGOGY

    LEARNING OBJECTIVES

  • 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

    TEACHING METHODS

  • 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

    Content of the training

  • 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

The CTCPA offers a Mastery of Cleaning and Disinfection in the Food Industry course in Nantes. It is also available in Amiens and Avignon.

Everything you need to know about mastering 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 complete training catalog, CTCPA

Ā 

CERTIFICATION EXAM


NEWSLETTER & TECHNICAL BULLETIN: SUBSCRIBE NOW!

Each month, you'll receive our latest news in your mailbox, and 4 times a year you'll receive our technical bulletins: articles written by our experts!


This will close in 400 seconds