Microbiology of Fresh and Frozen Foods – Online Course
Thanks to this training on the microbiology of fresh and frozen products, you will learn to know and recognize the characteristics of the microorganisms that develop, to perform microbiological controls and to control the risk of listeria monocytogenes in order to ensure the safety of your products.
CTCPA PEDAGOGY
- Identify the characteristics of microorganisms in fresh and frozen products.
- Select methods for detecting and/or quantifying them in the environment and/or in food products.
- Determine the source of contamination and identify control measures
LEARNING OBJECTIVES
- 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.
TEACHING METHODS
- Characteristics of the microorganisms
- Different categories of microorganisms
- Conditions for growth and survival
- Microbiological controls
- Regulation
- Microbiological analysis
- Microbiological Risk Management
- Sources of contamination
- Controlling contaminants
- Destruction of microorganisms
Content of the training
Our expertise in the control of microbiological risk in food is a keystone of our technical expertise as an agri-food technical center.
Our microbiology team brings you its knowledge and skills during this training course on the microbiology of fresh and frozen products, focus on listeria monocytogenes.
Discover our other trainings : Agri-food training, a complete catalog to train, CTCPA