The programme of this training is the following:

1. Presentation of the regulatory framework on Hygiene in France and Europe.
2. Description of the concept of “Quality” for customers and of food safety.
3. Study of dangers relative to food safety (microbiologic/biologic,  chemical/allergens, physical, trackability)
4. Course of food microbiology (how to fight off germs wihin the product and within the environment).
5. How to control hygiene of production on the basis of the “5 C” : Control of equipment (cleaning and desinfection, maintenance), Control of workforce (behavior, medical follow-up), Control of working processes, Control of raw materials (storage, cold chain, stock management…), Control of technical rooms (waste control…).
6. Conclusion and evaluation.

The training is largely based on active teaching and exchanges of experiences, with an alternation of theory and practice.

Instructor : Julien KUNA, agro-food engineer. 

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