Catering & Hygien training courses

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Industrial catering
Food safety in industrial catering
10 max / Session Duration : 7h
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> Objectives

  • 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.

> Pedagogy

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.