Managing mycotoxin risk in the food industry
TRAINING CENTRE
Information
- Target audience: Laboratory staff, technicians and quality managers in the food industry
- Duration: 4 hours
- Location: On-site or remote
- Prerequisites: None
- In-house price: on request
- Training dates: Contact us
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
- Acquire knowledge of mycotoxins: development factors and health risks
- Understand how to manage mycotoxins from field to processed products
- Know the key elements of current regulations
TRAINING CENTRE
Programme
- 1. Mycotoxins: definition, overview, toxicogenesis factors
- 2. Characteristics of the most common mycotoxins:
- Physico-chemical properties of mycotoxins
- Toxicity
- Impact of sampling and study of sampling standards
- 3. Mycotoxin risk management: preventive and corrective actions
- Field, crop and harvest management
- Drying, storage and physical, chemical and biological decontamination processes
- Mycotoxin analysis methods
- 4. Regulatory context:
- Current European regulations for sampling and compliance of results
- 5. Control plan and upcoming regulatory changes.