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

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

Positioning upstream of entry to the training course.

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

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

For beneficiaries with disabilities: possible adaptation of training and certification arrangements, support by the GRETA-CFA TH referent.

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

Coursework assessment (CCF)

Positioning test by appointment.

Interview by appointment.

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

Operating a restaurant-bar

Access for people with disabilities

Transport

Success rate: 100%