CFIA 2020 : venez rencontrer le CTCPA Hall 6 - Stand A2.D3Les Délices de l’Ogresse : des sauces et tartinades mises au point avec l’aide du CTCPAThe Spore-Quantum thesis startsClean label: how to formulate its products to meet consumer expectations?4 articles sur l'emballage co-rédigés par le CTCPA dans la revue IAA de décembreSmartchain project: collaboration through innovation and gamification for developing smarter shorter food chainsLe catalogue de formations 2020 du CTCPA est disponible !
Danger control

Each company must put into place a system of food safety management designed specifically for the food’s intended use. This action involves many concepts defined by the Codex alimentarius.

The CTCPA accompanies you in controlling these dangers on a daily basis.

  • The measures of control :  all interventions and activities one can use to prevent or eliminate dangers threatening food safety, or to bring this danger to an acceptable level.
    • Ex. :  a thermal treatment scale used to control microbiological risks in a pasteurized product
  • The validation of these measures of control :  obtaining evidence that these measures permit a control over the danger, under the condition that these measures have been correctly implemented.
    • Ex. :  The validation of the thermal treatment scales by a competent authority before beginning any production
  • Surveillance : realizing a series of programmed observations or measurements in order to determine if a measure of control provides the intended results.
    • Ex. : The follow-up of the temperatures and treatment time along with stability tests are ways of watching the efficiency of the treatment scale used during the production.
  • Verifying the measures of control : applying methods, procedures, analysis and other evaluations, in addition to the surveillance, in order to determine if the measures of control are giving the intended results.

To learn more about our microbiology laboratory.
 

  • Formation Food defense

    Comprendre le concept et les enjeux de la Food Défense ; Savoir réaliser une évaluation de la vulnérabilité et des risques associés ; Appréhender les bonnes pratiques de sureté et les mesures de maitrise spécifique en entreprise. Manager son plan interne de gestion de la sureté de la chaine alimentaire

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