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

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning upstream of entry to training.

Interviews, remediation with the educational referent and/or company referent during 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 GRETA-CFA TH referent.

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

In-course evaluations (ICE)

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

Positioning test by appointment.

Interview by appointment.

Operating a restaurant-bar

Access for people with disabilities

Transport

Success rate: 100%

Satisfaction rate: 90%

Job integration rate: 100%

Recommendation rate by our former trainees: 95%