Operating licence + specific training in food hygiene adapted to the activity of commercial catering establishments (ex HACCP method) AFC

The operating licence is compulsory training in order to operate a public house or an establishment with a small restaurant licence or restaurant licence.

This training course is designed for anyone setting up, taking over or running a café, hotel, restaurant or nightclub, or for future employees in the sector, who are obliged to take part in regulated training. It includes the operating licence and specific training in food hygiene adapted to the activity of commercial catering establishments (formerly the HACCP method)

Mastery of these procedures and techniques is essential for occupying positions in the food production, distribution and catering sectors. - Know and apply the legislation relating to the opening and operation of a restaurant or public house.

Knowing and complying with health legislation and hygiene rules with regard to standards.

Food hygiene in commercial catering establishments

• 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 insufficient hygiene in commercial catering
• Implement the principles of hygiene in commercial catering
• Knowing foodstuffs and risks for the consumer
• Controlling microbiological hazards
• Drafting and implementing a health control plan
• . control plan
• Planning and carrying out verification measures

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 being incurred
• Knowledge of the provisions of the Public Health Code relating to preventing and combating alcoholism, the protection of minors
  and the repression of public drunkenness, legislation on narcotics, the resale of tobacco, noise control, events likely to result in administrative closure, the general principles of the civil and criminal liability of individuals and corporate entities and the fight against discrimination.
• Situational exercises

SUSTAINABLE DEVELOPMENT

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

Assessment, regulation, evaluation of the scheme

• Enabling

• All audiences

Mastery of spoken and written French

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

The following equipment is made available to trainees

• • 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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