Catering & Hygien training courses< Back to the list
- Identify and apply up-to-date hygiene rules with respect to the requirements of the decree of 5 October 2011
- Know European regulations regarding the requirements of article 5 of regulation (EC) N° 852/2004
- Identify the 4 potential dangers in industrial catering
- Know the health control plan
- Apply the HACCP (Hazard Analysis Critical Control Point) method and its principles
> Target audience
Anyone working directly in food production.
Presentation of theory (4h).
Practical exercises (3h) using a game: “Card game” focused on the actual state of affairs + photos.
Test to validate acquired know-how.