{"id":109280,"date":"2024-07-23T11:36:37","date_gmt":"2024-07-23T10:36:37","guid":{"rendered":"https:\/\/test.merieuxnutrisciences.com\/?page_id=109280"},"modified":"2026-02-23T08:18:34","modified_gmt":"2026-02-23T08:18:34","slug":"iaa","status":"publish","type":"page","link":"https:\/\/www.merieuxnutrisciences.com\/fr\/nos-formations\/iaa\/","title":{"rendered":"Industrie agroalimentaire"},"content":{"rendered":"
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\n \"Industrie\n <\/div>\n

Industrie agroalimentaire<\/h1>\n <\/div>\n <\/div>\n \n
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Se former \u00e0 la s\u00e9curit\u00e9 des aliments pour l\u2019industrie agroalimentaire<\/h2>\n

Depuis plus de 20 ans, M\u00e9rieux NutriSciences vous assiste dans la mise en place d\u2019une culture de s\u00e9curit\u00e9 des aliments et vous accompagne dans vos projets de formations.<\/p>\n

Nos classes virtuelles sont un v\u00e9ritable succ\u00e8s participant \u00e0 la forte satisfaction de nos stagiaires qui nous attribuent une note d\u2019appr\u00e9ciation globale de 9,2\/10. Lorsqu\u2019elles sont en pr\u00e9sentiel, nos formations sont pour la plupart anim\u00e9es dans vos locaux. Toutes nos formations sont op\u00e9rationnelles, afin de r\u00e9pondre au mieux \u00e0 vos besoins. Elles ont vocation \u00e0 am\u00e9liorer vos processus qualit\u00e9, gr\u00e2ce aux connaissances de nos experts.<\/p>\n <\/div>\n <\/div>\n <\/div>\n

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\n \n\n \"Se\n \n
\n Se former \u00e0 la microbiologie<\/span>\n <\/div>\n <\/a>\n \n\n \"Management\n \n
\n Management de la qualit\u00e9<\/span>\n <\/div>\n <\/a>\n \n\n \"Se\n \n
\n Se former aux analyses physico-chimiques<\/span>\n <\/div>\n <\/a>\n \n\n \"Formation\n \n
\n Formation Gestion du risque Listeria monocytogenes<\/span>\n <\/div>\n <\/a>\n \n\n \"Formations\n \n
\n Formations autour des emballages<\/span>\n <\/div>\n <\/a>\n \n\n \"Normes,\n \n
\n Normes, r\u00e9f\u00e9rentiels et certifications<\/span>\n <\/div>\n <\/a>\n \n\n \"Bonnes\n \n
\n Bonnes pratiques en hygi\u00e8ne et s\u00e9curit\u00e9 des aliments<\/span>\n <\/div>\n <\/a>\n \n\n \"Analyses\n \n
\n Analyses sensorielles et \u00e9tudes consommateurs<\/span>\n <\/div>\n <\/a>\n \n\n \"Formation\n \n
\n Formation \u00e0 la gestion des risques et des crises<\/span>\n <\/div>\n <\/a>\n \n\n \"R\u00e9glementation\n \n
\n R\u00e9glementation et \u00c9tiquetage alimentaire<\/span>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n
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\n\n \"Industrie\n \n Industrie agroalimentaire<\/span>\n <\/div>\n
\n
\n \n \"Se\n \n
\n Se former \u00e0 la microbiologie<\/span>\n <\/div>\n <\/a>\n \n \"Management\n \n
\n Management de la qualit\u00e9<\/span>\n <\/div>\n <\/a>\n \n \"Se\n \n
\n Se former aux analyses physico-chimiques<\/span>\n <\/div>\n <\/a>\n \n \"Formation\n \n
\n Formation Gestion du risque Listeria monocytogenes<\/span>\n <\/div>\n <\/a>\n \n \"Formations\n \n
\n Formations autour des emballages<\/span>\n <\/div>\n <\/a>\n \n \"Normes,\n \n
\n Normes, r\u00e9f\u00e9rentiels et certifications<\/span>\n <\/div>\n <\/a>\n \n \"Bonnes\n \n
\n Bonnes pratiques en hygi\u00e8ne et s\u00e9curit\u00e9 des aliments<\/span>\n <\/div>\n <\/a>\n \n \"Analyses\n \n
\n Analyses sensorielles et \u00e9tudes consommateurs<\/span>\n <\/div>\n <\/a>\n \n \"Formation\n \n
\n Formation \u00e0 la gestion des risques et des crises<\/span>\n <\/div>\n <\/a>\n \n \"R\u00e9glementation\n \n
\n R\u00e9glementation et \u00c9tiquetage alimentaire<\/span>\n <\/div>\n <\/a>\n <\/div>\n\n \n <\/div>\n <\/div>\n <\/div> \n<\/div>\n