HACCP hygiene and food safety + Operating licence

- Know and comply with health legislative constraints, and hygiene rules with regard to the 7 key points of the HACCP approach.

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

- Know and apply the legislation relating to the opening and operation of a restaurant or public house.

HACCP

- 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.

OPERATING PERMITS

• know the conditions for opening a public house or restaurant.
• know the obligations associated with operating a restaurant or public house.
• know good hygiene practices to avoid the risks specific to the profession of administrative closure or civil or criminal liability.
• know the rules of employment law to avoid criminal liability

SUSTAINABLE DEVELOPMENT

• Precommend efficient technical solutions that help to save resources, respect the environment, reduce the overall cost of the building and allow accessibility for people with reduced mobility

JOB SEARCH TECHNIQUES

• Organising and initiating your job search
  
  

• 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

Clean criminal record

12 people

• Fully classroom-based training

• Personalised course
• 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

Operating a restaurant-bar

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