HACCP / Specific food hygiene training adapted to the activity of commercial catering establishments (AFC)

The aim of the Food Hygiene in Commercial Catering Establishments training course is to enable jobseekers or company employees handling food products to know and comply with health legislative constraints, and hygiene rules with regard to the frame of reference.

Mastery of these procedures and techniques is essential for occupying work positions in the food production, distribution , or catering sectors.

This course provides training designed for staff of commercial catering companies so that they can acquire the skills needed to organise and manage their activities in hygienic conditions that comply with regulatory expectations and enable customer satisfaction.

• Specific food hygiene training adapted to the activity of commercial catering establishments - 14 hours

  Theoretical background

  Module 1

  Notions of food hygiene hazards in commercial catering

  - The different hazards : chemical, physical, allergens, parasites, biological

  - The microbial world, conditions of multiplication, survival and destruction

  - Microbiological hazards in food, identification of the origin of CFTIs

  Module 2

  The fundamentals of Community and national regulations (targeted at commercial catering)

  - Concepts of declaration, approval, derogation from the approval requirement

  - Hygiene of foodstuffs (current Community regulations)

  - Basic principles of the hygiene package

  - Traceability and management of nonconformities

  - Good hygiene practices (GHP) and procedures based on food hygiene in commercial catering establishments

  - The decree in force relating to health rules applicable to retail trade activities

  - The various official controls

  Health control plan (HCP) - 7 hours

  - Setting up an HCP

  - Knowledge and reporting of mandatory information on the HCP

  - Practical situation: measures to control hazards, identification of hazards and risks using the "SM" method

  - Implementation of corrective actions

  Sustainable development - 9 hours

  - Initiation of reflection on efficient technical means and solutions contributing to the management and saving of resources, including energy, fluids, waste...

  - Accessibility - reminder of regulatory obligations and implementation of corrective measures where necessary

• Certificate

More information about this certification (RS5764, exact wording of the diploma, name of the certifier, date of registration of the certification) by clicking here.

• All audiences

Know how to read and write in French

Validated career plan

12 people

• Fully classroom-based training

• Services provided face-to-face and/or remotely

• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning upstream of entry into training.

Taking into account the satisfaction of beneficiaries during and at the end of training.

Possibility of post-training support.

For beneficiaries with disabilities: possible adaptation of training and certification methods, support by the TH referent.

In order to improve the quality of our service, you can send us your suggestions or complaints using the form available on our website.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult education, professional lecturers.

Tests at the end of training (One-off assessment)

Positioning test by appointment.

Interview by appointment.

Present yourself with the liaison form from the prescriber (Mission locale, Pôle emploi...).

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

Training courses or integration at the initiative of the holder

Access for people with disabilities

Catering

Transport

The following material resources are made available to trainees: - Equipped classrooms - Whiteboards with video projector for theory lessons - Computers and software used for production management, cost calculation, and menu creation - Documentary resource centre - Teaching kitchens and laboratories - Teaching restaurant - Teaching bar Depending on the training centre, the equipment and materials made available to trainees may vary significantly while remaining in line with the expectations of the target profession.