Formation officielle de l'EHEDG à Nantes les 27, 28, 29 octobre 2020Prix de la Conception Hygiénique au CFIA 2020Le site internet du projet européen FOX - Food processing in a Box - est en ligneÇa bouge du côté de la durée de vie des aliments ! Les Délices de l’Ogresse : des sauces et tartinades mises au point avec l’aide du CTCPAClean label: how to formulate its products to meet consumer expectations?Ressortissants et clients du CTCPA : durant la crise sanitaire le CTCPA reste à votre serviceFormation à la fabrication de la pâte à pizza pour Nutrition & Santé
Food safety management

A correct approach to food safety control includes various steps which one needs to follow in a very relevant way in order to guarantee the safety of food products the their correct usage:

  • The PrP (prerequisites) : good hygiene practices, cleaning and disinfection, hygienic conception, traceability, foreign elements
  • The HACCP system
  • The workshop agreement
  • The certification: ISO 22000, IFS, BRC

Because the sanitary control of a food production requires working by steps, the CTCPA offers on demand services to put into place your sanitary control plan, regarding your actual level of control.
        

1
DIAGNOSTIC OF YOUR SYSTEM

2
PLAN OF ACTION :
written and monitored

3
TYPES OF ACTIONS :
training / advice / expertise / sample audit

 

The CTCPA delivers unique operational advice thanks to:

  • A service of permanent prospective watch
  • Experts who provide technical advice on the dangers and the measurements required to control those dangers
  • And material used to realize analyzes and evaluations (temperature monitoring, analysis, etc...)

ITAI - CTI - CRT - COFRAC - CIR - INSTITUT CARNOT