SPECIFIC FOOD HYGIENE TRAINING FOR COMMERCIAL CATERING ESTABLISHMENTS
Disability accessibility
Qualiopi
CPF
For further information, please call us on 01 47 27 12 02, or email: contact@datao-formation.fr
ALL OUR COURSES ARE ACCESSIBLE TO PEOPLE WITH DISABILITIES
Quality certification has been awarded for the following category of activity: training activities.
COURSE OBJECTIVES:
- Acquire the knowledge needed to organise, carry out and manage activities under hygiene conditions that comply with regulations and meet customers' expectations.
- Know good hygiene practices.
- Identify and apply the stages of the HACCP method.
ENTRY REQUIREMENTS:
No prior knowledge is required for this course.
COURSE CONTENT:
Regulatory framework:
- The hygiene package
- Main principles of current regulations as applied to commercial catering
Understanding microbes:
- General characteristics, origins and ways of life of microbes
- Contamination conditions and factors that encourage microbial growth
- How can the presence and growth of microbes be limited?
- Practical applications: prevention, high-risk foods and practical implications
Harmful and useful microorganisms:
- Main foodborne pathogens
- Listeria, Salmonella, staphylococci, clostridia and Escherichia coli
- Fungi and moulds
Collective foodborne illness outbreaks:
- Case studies using recent examples of food poisoning
- Tracing food poisoning back to the original contamination source
- Consequences and criminal liability
Food storage and shelf life:
- Techniques and practical applications
- Managing canned and frozen foods
- Thawing conditions
The HACCP method:
- Definition of the method
- Food safety risks: hazards at every production stage, from receiving goods to final consumption
- Three types of hazard:
- Physical: foreign objects
- Chemical: pesticide and cleaning product residues
- Biological: microbial contamination — allergens
- Hazard identification: the 5M method
- Determining critical points and preventive measures
- Corrective actions
- Procedures: record sheets and work instructions
- Periodic verification of the system in place
Cleaning and disinfection: from theory to practice:
- The cleaning and disinfection plan
- Biofilms, products and their effects, and the TACT concept
- Practical applications: cleaning needs by work area and evaluation methods
Hygiene during food handling:
- The 5M method and risk analysis
- Daily risk controls, including cold-chain management, storage temperatures and rapid cooling, at every preparation stage from receiving goods to serving dishes
DELIVERY FORMAT:
In person
DURATION:
14 hours
FEES:
- In-company in Île-de-France: €1,400.00 excl. VAT / €1,680.00 incl. VAT. Quotes for companies elsewhere in France are prepared individually.
- Open group: €500.00 excl. VAT / €600.00 incl. VAT per participant; minimum 3 participants per group