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

• Group lessons

• Unmarked room with video projector

Positioning upstream of training entry.

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

A certificate at the end of the course.

Training courses or integration at the initiative of the holder

Access for people with disabilities

The school's strengths: a dynamic team at your service and functional premises that will enable you to follow the course in optimum conditions.