Formations Restauration & Hygiène< Retour à la liste
- Monitor the application of up-to-date hygiene rules with respect to article 5 of regulation (EC) N° 852/2004 article.
- Know the risks linked to food-borne illnesses.
- Adopt good hygiene practices at the work station.
- All catering workshop and logistics personnel outside of food production, assembly, trays, staff restaurant.
- Acquisition of theory.
- Test to validate acquired skills.