THE MEAT INDUSTRY HAS NO SECRETS FOR F.C.T.V.
Whether you are an employee or a company, we advise and train you by customizing ourselves to your request. We intervene directly on the operators' work stations in order to optimize our recommendations in relation to your workshop
According to your needs we complete the in-class training to make a recap with the team and raise their awareness on essential points such as MSDs, hygiene, work tools....
The duration of our training depends on your needs. It can be done in one or several sessions.
All F.C.T.V. training courses are included in the framework of OPCA reimbursements, contracts or professionalization periods, POE or other hiring aids. We are at your disposal for any information or for preparing a dossier.
F.C.T.V. is registered at the Midi-Pyrénées prefecture under number 73 32 00427 32
Advice and Audits
F.C.T.V. puts their expertise at your service to optimize your food processing workshops and support you in meeting health and safety regulations.
- Advice and audit in slaughterhouses or during meat cutting or meat processing workshops.
- Cutting reference frame
- Consulting and audit in Hygiene, safety and HACCP
- Good practice guidelines
Agro-food training courses
F.C.T.V. intervenes on your employees' workstations to optimize their performance and facilitates their working conditions. We also offer in-class training, at your premises or at ours.
On the job training
- Newcomers
- Initiation to meat cutting
- Improvement in meat cutting
- Animal welfare, cutting standards
In-class training at your premises or at F.C.T.V’s.
- Muscular and skeletal disorders prevention
- Health and safety
- Knife sharpening, grinding, honing
- Knowing how to choose and maintain your knife
- Standardization of the sharpeners' work
- Knives according to religious rituals
- Purchase of small equipment
Training in Group Courses
F.C.T.V. provides the techniques to reduce the risk of work accidents and improve the final result
- Prevention of musculoskeletal disorders
- Knife sharpening, grinding, honing
- Knowing how to choose and maintain your knife
- Homogenization of the work of sharpeners
- Knives according to religious rituals
- Purchase of small equipment
