Food hygiene in commercial catering establishments (Ex HACCP -Arrêté du 12 février 2024)

The aim of the Food Hygiene in Commercial Catering Establishments training course is to enable jobseekers or company employees handling food products to know and comply with health legislative constraints, and hygiene rules with regard to the frame of reference.

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

This course provides training designed for staff of commercial catering companies so that they can acquire the skills needed to organise and manage their activities in hygienic conditions that comply with regulatory expectations and enable customer satisfaction.

• Organise and manage catering activities under hygienic conditions that comply with regulations and enable customer satisfaction


• Identify the main principles of regulations in relation to commercial catering


• Analyse the risks associated with inadequate hygiene in commercial catering commercial catering


• Implement the principles of hygiene in commercial catering


• Know foodstuffs and risks for the consumer

• Control microbiological hazards

• Draft and implement a sanitary control plan


• Prepare and implement verification measures

• Enabling

• 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 training in optimum conditions.