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.

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

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

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

Professional project

Positioning test by appointment.

Interview by appointment.

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

Training courses or integration at the initiative of the holder

Access for people with disabilities

Transport

Success rate: 100%

Satisfaction rate: 100%

Job placement rate: 80%

Recommendation rate by former trainees: 95%

Study continuation rate: 10%