HACCP hygiene and food safety

The aim of the HACCP "Hazard Alnalysing Critical Control Point" training course is to enable jobseekers or company employees who handle food products to understand and comply with health legislative constraints, and hygiene rules with regard to the 7 key points of the approach.

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

- Hazard analysis principles

- Hazard control, self-checks

- Knowledge and activation of the seven phases of the approach:

• analysing hazards,
• determining critical control points (CCPs),
• defining critical limits,
• establishing a CCP monitoring system,
• designing and taking corrective action in cases where critical thresholds are exceeded,
• implementing procedures to check that the HACCP system is working properly,
• editing a documentary system.

• HACCP - Hazard Analysis Critical Control Point -

More information on this certification (RS898, exact wording of the diploma, name of the certifier, date of registration of the certification) by clicking here.

• All audiences

None

12 people

• Fully classroom-based training

• Personalised course
• Individual benefit
• Group lessons

• Resource centre
• Equipped technical platforms
• Unmarked room with video projector

Positioning upstream of entry to training.
Equivalences and gateways, please consult us: accueil@greta-cfa-84.fr

For beneficiaries with disabilities: examination of possible adaptations (reception, training and certification arrangements, compensation arrangements): contact: referent.handicap@greta-cfa-84.fr

Interviews, remediation with the educational referent and/or company referent during training.

Beneficiary satisfaction is taken into account during and at the end of training.

Possibility of post-training support.

EN-certified teachers, Bac +3 trainers with significant experience in adult education, professional lecturers

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

In-training assessments (ECF)

Interview with a professional jury

Possibility of validating one or more blocks of skills

In the event of partial validation of the certification, the period of validity of the modules obtained is : 5 years

Positioning test and interview by appointment.

Pre-registration link: cliquez ici

Contact us to register for a meeting
accueil@greta-cfa-84.fr

Training courses or integration at the initiative of the holder

Access for people with disabilities

• • Number of learners * : 131
  • Satisfaction rate * : 92%
    
  • Exam pass rate * : 72%
    
    
  • Integration rate at the end of the course *: 77%
    
    
  • Continuation rate *: 5%
    
    
  Break-up rate *: 42%
  
  Drop-out rate * : 9%

  
  (Rate calculated on those leaving the course)

  * Reference period 01/09/2022 to 30/07/2023, calculated on the number of responses obtained

• Openings: Opening of a structure
  
  
• Course continuation: Training leading to certification or professionalisation in related professions
  
  
• Successful course :
  • Séverine, following her certification, was able to buy the snack bar in her village.
  • Reira, following her certification, was recruited as a commis de cuisine, in a traditional restaurant.

• Added value:
  

  GRETA CFA Vaucluse | Avignon | Facebook

  GRETA-CFA Vaucluse (@gretacfa.vaucluse) - Instagram photos and videos

  GRETA-CFA Vaucluse | LinkedIn

  GRETA-CFA VAUCLUSE - YouTube