Good sampling practices – food samples
TRAINING CENTRE
Information
- Target audience: Staff carrying out sampling of food products for microbiological analysis
- Duration: 1 day, i.e. 7 hours
- Location: On-site
- Prerequisites: None
- Open (inter-company) price: €490 excl. VAT per participant
- In-house price: on request
- Training dates: Contact us
Contact us for your in-house training request / pricing (on-site or remote).
Contact us
Phytocontrol
Audit, Consulting, Training
Parc Scientifique
180 rue Maupas – 30035 NÎMES
Tel.: +33(0)434147000
Fax: +33(0)466239995
Email: contact@phytocontrol-acf.com
TRAINING CENTRE
Objectives
- Become aware of regulatory requirements
- Learn the basic concepts of food microbiology
- Identify sensitive products
- Learn to work aseptically
- Master sample collection techniques and their preparation for analysis
TRAINING CENTRE
Programme
- 1. Food sampling: objectives
- 2. Regulatory and normative context
- 3. Germs involved and associated risks
- 4. Sensitive products
- 5. Sterile sampling in production facilities (food industry, catering, supermarket retail…)
- Sampling plan, selection of products to sample
- Equipment and material
- 6. Food sampling methods
- 7. Controlling the logistics chain through to the place of analysis