{"id":1284,"date":"2021-11-04T11:16:54","date_gmt":"2021-11-04T10:16:54","guid":{"rendered":"https:\/\/cfcp.wp2.siteo.com\/lrccp\/?post_type=formation&#038;p=1284"},"modified":"2022-12-13T15:14:56","modified_gmt":"2022-12-13T14:14:56","slug":"contact-alimentaire-des-materiaux-caoutchoucs","status":"publish","type":"formation","link":"https:\/\/cfcp-caoutchouc.com\/lrccp\/formation\/contact-alimentaire-des-materiaux-caoutchoucs\/","title":{"rendered":"Contact alimentaire des mat\u00e9riaux caoutchoucs"},"content":{"rendered":"    \n\n\n\n    \n\n\n\n\n\n\n\n\n\n\n\n\n            \n                    \n\n            \n                \n                <div class=\"row \">\n\n            \n\n            <div class=\"box col\"  >\n\n            \n            \n            \n            \n            \n\n\n<div>\n    \n    \n\n                \n        \n        \n         \n        <label>Personnel concern\u00e9<\/label>\n                \n                <div class=\"content-box  noimg\">\n            \n                        \n            <p><strong>Responsable Laboratoire ou technicien R&amp;D. Toute personne confront\u00e9e \u00e0 la mise en application des r\u00e9glementations en mati\u00e8re de contact alimentaire des pi\u00e8ces en caoutchouc.<\/strong><\/p>\n\n                        \n        <\/div>\n            \n\n<\/div>\n    \n\n\n\n\n                \n                \n                        \n        <\/div>\n            \n            \n                    \n            \n                    \n\n            \n                    \n\n            \n\n            <div class=\"box col\"  >\n\n            \n            \n            \n            \n            \n\n\n<div>\n    \n    \n\n                \n        \n        \n         \n        <label>Objectifs<\/label>\n                \n                <div class=\"content-box  noimg\">\n            \n                        \n            <ul>\n<li><strong>Appr\u00e9hender les sp\u00e9cificit\u00e9s r\u00e9glementaires<\/strong> relatives au contact des denr\u00e9es alimentaires des produits en caoutchouc pour les march\u00e9s fran\u00e7ais.<\/li>\n<li><strong>Savoir faire \u00e9voluer les formules existantes pour r\u00e9pondre \u00e0 la nouvelle r\u00e9glementation<\/strong> \u00e0 partir de substances autoris\u00e9es et effectuer les tests pour s\u2019assurer de la conformit\u00e9 vis-\u00e0-vis des limitations de migration de certaines substances.<\/li>\n<\/ul>\n\n                        \n        <\/div>\n            \n\n<\/div>\n    \n\n\n\n\n                \n                \n                        \n        <\/div>\n            \n            \n                    \n            \n                    \n\n            \n                    \n\n            \n\n            <div class=\"box col\"  >\n\n            \n            \n            \n            \n            \n\n\n<div>\n    \n    \n\n                \n        \n        \n         \n        <label>Niveau requis<\/label>\n                \n                <div class=\"content-box  noimg\">\n            \n                        \n            <p>Connaissances scientifiques g\u00e9n\u00e9rales et notions de chimie.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Capacit\u00e9 d\u2019accueil<br \/>\n<\/strong>2 \u00e0 10 personnes<\/p>\n<p><strong>Date limite d&rsquo;inscription<\/strong><br \/>\n5 jours ouvr\u00e9s avant le d\u00e9but de la formation<\/p>\n\n                        \n        <\/div>\n            \n\n<\/div>\n    \n\n\n\n\n                \n                \n                        \n        <\/div>\n            \n            \n                    <\/div>\n\n\n                        \n                    \n            \n                    \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n<label class=\"label  alignleft\">\n    <div>\n        Programme \n    <\/div>\n<\/label>\n\n\n\n\n<h2 class=\"wp-block-heading\">Contact alimentaire en Europe \u2013 quels r\u00e8glements satisfaire ?<\/h2>\n\n\n\n<ul>\n<li><strong>Pr\u00e9sentation du r\u00e8glement chapeau contact alimentaire<\/strong> : r\u00e8glement 1935\/2004<\/li>\n\n\n\n<li><strong>Pr\u00e9sentation du r\u00e8glement des BPF des mat\u00e9riaux en contact avec les denr\u00e9es alimentaires<\/strong> : r\u00e8glement 2023\/2006<\/li>\n\n\n\n<li><strong>D\u00e9cryptage de l\u2019arr\u00eat\u00e9 fran\u00e7ais nouvelle mouture<\/strong> \u00ab contact alimentaire des mat\u00e9riaux caoutchoucs\u00bb : Quelles substances autoris\u00e9es, quels simulants, quelles conditions de tests ?<\/li>\n\n\n\n<li><strong>Gestion documentaire<\/strong><\/li>\n\n\n\n<li><strong>Reconnaissance mutuelle<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"small\">Les apprenants doivent venir avec une ou deux formules de leur entreprise.<\/p>\n\n\n<div class=\"liste \">\n        <ul> \n\n        <li>            \n            \n                        \n            \n            \n            <div class=\"titre_liste\">METHODES PEDAGOGIQUES<\/div>\n            <div>\n                <p>Formation alternant th\u00e9orie et d\u00e9monstrations pratiques<\/p>\n            <\/div>\n            \n            <\/li><li>            \n            \n                        \n            \n            \n            <div class=\"titre_liste\">MOYENS DE SUIVI ET D\u2019EVALUATION<\/div>\n            <div>\n                <p>Attestation finale de formation<\/p>\n            <\/div>\n            \n            <\/li><li>            \n            \n                        \n            \n            \n            <div class=\"titre_liste\">PROFIL FORMATEUR<\/div>\n            <div>\n                <p>Ing\u00e9nieur sp\u00e9cialiste elanova du domaine intervenant dans des missions de conseil et d&rsquo;assistance technique en entreprise<\/p>\n            <\/div>\n            \n            <\/li>\n\n    <\/ul>\n<\/div>\n\n\n\n\n\n\n\n<p class=\"has-text-align-right\"><sup>MAJ le 13\/12\/2022<\/sup><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Contact alimentaire en Europe \u2013 quels r\u00e8glements satisfaire ? Les apprenants doivent venir avec une ou deux formules de leur entreprise. MAJ le 13\/12\/2022<\/p>\n","protected":false},"featured_media":0,"template":"","acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Contact alimentaire des mat\u00e9riaux caoutchoucs - LRCCP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cfcp-caoutchouc.com\/lrccp\/formation\/contact-alimentaire-des-materiaux-caoutchoucs\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Contact alimentaire des mat\u00e9riaux caoutchoucs - LRCCP\" \/>\n<meta property=\"og:description\" content=\"Contact alimentaire en Europe \u2013 quels r\u00e8glements satisfaire ? 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