2-day course
Specific training in food hygiene adapted to the activity of commercial catering establishments
- In-company and inter-company - face-to-face
Dernière mise à jour du programme : 15/01/2024
About the course
A unique programme
This course is aimed at anyone who is required to perform a :
– Restaurant owner / future restaurant owner
– Cook / Caterer
– All staff working in an establishment serving food prepared on the premises.
Accessible to people with disabilities
– Restaurant owner / future restaurant owner
– Cook / Caterer
– All staff working in an establishment serving food prepared on the premises.
Accessible to people with disabilities
Continuing education: 2 days
380 excl. tax/2 days – funded by your OPCO
In-company and inter-company – face-to-face
Continuing education
Nouvelle formatio
Next school year :
2 weeks minimum lead time for access to training
Télécharger le livret pédagogique
Il est possible d’aménager le contenu de la formation en fonction de vos propres besoins.
In detail
Learning objectives
- Identify the main principles of food safety regulations in relation to commercial catering
- Analyse the risks associated with poor hygiene in the catering industry
- Mettre en œuvre les principes de l’hygiène et de sécurité alimentaireApplying the principles of food hygiene and safety
Organisation of training
teaching staff
Jennifer Walter / certified trainer specialising in the catering industry
teaching and technical resources
- Reception of the learner in a dedicated training room
- Analysis of needs prior to training
- Documents given to trainees in electronic format at the end of the course
- Post-training telephone support
System for monitoring the implementation of the evaluation of training results
- Reception of the learner in a dedicated training room
- Analysis of needs prior to training
- Documents given to trainees in electronic format at the end of the course
- Post-training telephone support
Join asteria
admission requirements
No prerequisites
Methods used :
- Reception of the learner in a dedicated training room
- Analysis of needs prior to training
- Documents given to trainees in electronic format at the end of the course
- Post-training telephone support
Business focus
Course content
- Food and consumer risks (7h00)
• TIAC
– Food microbiology.
– The 5 potential dangers.
– Controlling microbiological hazards - The Health Management Plan (5h00)
– BPH.
– The principles of HACCP.
– Measurements and checks.
– The GBPH for restaurants - Fundamentals of Community and national regulations (2h00)
– Notions of declaration/approval/waiver/order
– Food hygiene.
– official controls.
