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

• Personalised course
• Group lessons

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

Positioning upstream of entry into training.

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.

Acknowledgement of beneficiary satisfaction during and at the end of training.

Possibility of post-training support.

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

Trainers experienced in individualising learning.

Tests at the end of training (One-off assessment)

Positioning test by appointment.

Interview by appointment.

Training courses or integration at the initiative of the holder

Access for people with disabilities

Transport

The entrance is on the Nationale 7, on the town centre/Carrefour shopping area axis.

• • 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:
  

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