Online training - Microbiology of fresh and frozen products: focus on Listeria monocytogenes
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
- Choose methods to detect and/or quantify them in the environment and/or in food products
- Determine the origin of the sources of contamination and know how to control them
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions
- Presentations, slide shows, practical exercises
- Evaluation of the course by the trainees
- Provision of documentation and course materials
- Issuance of a certificate of training
TEACHING METHODS
- Characteristics of the microorganisms
- Microbiological controls
- Control of microbiological risk Listeria monocytogenes
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
CERTIFICATION EXAM
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