- Project managers, engineers, senior technicians, technicians and operators in the food, pharmaceutical, cosmetic and packaging industries.
- The level of training can be adapted according to how the public is made up.
- To understand the various aspects of the problem of microbiological safety of products.
- To have a technical and regulatory referential that provides an understanding of the methodological choices in the approach.
- To be able to understand the development and conclusions of a microbiological study report on the product.
The principal families of micro-organisms
Conditions under which micro-organisms grow
- Optimal and extreme conditions
- Lifestyles and the problem of biofilms
- Numbering and identification
Microbiological risk to the user
- Ways of contamination
- Classification of micro-organisms
Microbiological risk to the product
- Risk linked to operator and production method
- Risk linked to product
- Risk linked to container
Means of controlling micro-organisms
- Analysis of technical objectives and regulatory requirements
- Physical decontamination techniques
- Chemical decontamination techniques
Good practices in microbiology
9:00 – 17:30
COST PER TRAINEE
- The training combines theoretical explanations and practical discussions
- Expositions are based on the experiences of those involved
- A document listing all the training supports is provided