Goals
Know the standards and rules for food hygiene in commercial catering.
Audience
For all
Prerequisites
No prerequisites
About the training:
This training prepares for HACCP certification:
Remote formulas:
Training eligible for the CPF
Access to unlimited interactive E-learning modules over a period of 3 months.
The training can also be provided in blended learning (combination of online and face-to-face sequences).
Foods and risks for the consumer, Introduction of the notions of danger and risk.
Microbial hazards
food microbiology
the microbial world (bacteria, viruses, yeasts and moulds)
classification into useful and harmful
the conditions of multiplication, survival and destruction of microorganisms
the distribution of microorganisms in food
microbiological hazards in food
major foodborne pathogens
collective foodborne illnesses
pathogen/food associations
means of controlling microbiological hazards
The quality of the raw material
preparation conditions
the cold chain and the hot chain
Separation of activities in space or time
handling hygiene
the conditions of carriage
maintenance of premises and equipment (cleaning and disinfection)
Other potential dangers
chemical hazards (detergents, disinfectants, nitrates)
physical hazards (foreign bodies)
biological hazards (allergens.)
The fundamentals of community and national regulations
(targeted commercial catering)
Concepts of derogation, approval, derogation from approval
food hygiene (regulation (EC) in force)
basic principles of the hygiene package
traceability and management of non-conformities
Good Hygiene Practices (BPH) and procedures based on the HACCP method
the decree in force relating to the health rules applicable to retail trade activities.
official controls:
by who ? DD(CS)PP(2), ARS(3)
How? 'Or' What ? Inspection grids, permanent and targeted control points
follow-up to the inspection: report, seizure, minutes, formal notice, closure.
the health control plan (PMS)
GHPs
personal and handling hygiene
compliance with storage, cooking and cooling temperatures
lifespans (Use By Date (DLC), Minimum Durability Date (DDM))
freezing/thawing procedures
organization, storage, inventory management
The principles of HACCP
verification measures (self-checks and recordings)
the GBPH of the specified industry
Hazard Analysis Critical Control Point
Departmental Directorate (of Social Cohesion) and Population Protection
Regional Health Agency