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Know the standards and rules for food hygiene in commercial catering.


For all


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

  1. Hazard Analysis Critical Control Point

  2. Departmental Directorate (of Social Cohesion) and Population Protection

  3. Regional Health Agency

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