intellcert Academy · Food & Pharmaceutical Industry
Food Contaminants and Residues
Sources of contamination in food production · Identification and analysis of contaminants · Prevention and control of contaminants
Overview
Course contents
Our professional training courses are designed for professionals, specialists, and experts who wish to expand their knowledge in a targeted way.
Contents
- Sources of contamination in food production
- Identification and analysis of contaminants
- Prevention and control of contaminants
- Food residue monitoring and testing
- Analytical techniques and laboratory diagnostics
- Legal requirements and residue limits
Learning objectives
- Knowledge of the various types of food contaminants (chemical, biological, physical) and their risks.
- Identification of the causes of contamination and their prevention in production.
- Knowledge of legal limits and monitoring mechanisms for residues and contaminants.
- Implementing measures to minimize contamination risks.
Target audience
- Food technologists
- Laboratory staff
Prerequisites
- Basic knowledge in food quality and safety required.
Certification requirement
Without certification option
Delivery format: Online. For on-site or in-house training, please send us a request via our contact form. We will get in touch with you shortly thereafter.
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Are you interested in this course?
Flexible scheduling is available for this service. Please contact us to arrange a convenient date.
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