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This two-day course enables students to acquire the necessary skills to organize and manage their commercial catering activities in hygienic conditions that comply with French and European regulations. Participants are trained to apply good hygiene practices, to master HACCP and to ensure food traceability.

Key Information

Prerequisites: Curriculum vitae

Course duration: 2 days

Total hours:
14 hours + 1 hour for the distribution of participation certificates
Day 1 and 2 – 8:45 am - 4:45 pm - lunch: 1h

Tuition fee:
€420
The fees include welcome breakfast and lunches.

Teaching Method:
Course and written examination at the end of the training.

Teaching language:
This course is taught in French and consecutively translated into English.

Certificate accredited by the French Ministry of Agriculture. Certificate recognized by the European Union (EASA) European Food Safety Authority.

Funding
This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute on request for all your external financing procedures.



Le Cordon Bleu Paris institute is referenced in the Datadock (recognition of the quality of training)



This training is not eligible for the CPF Training Personal Account.



Personal funding: Directly with the Institute.

French employees: Internship costs can be financed by your company's skills development plan. Contact your Human Resources department.

In the context of partial unemployment, financing possible at 70% or 80% (long-term partial unemployment) within the framework of the FNE-Training system (agreement between your company and DIRECCTE).

Entrepreneur: Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch: OPCALIM / FAFCEA / AGEFOS PME / FAFIH

Job seeker: This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute to register on the website linked to your region for funding by Pôle Emploi.


Programme details

  • Educational Objectives
    • Know and respect the current food hygiene regulations in commercial restaurants
    • Acquire the necessary skills to organize and manage its activities in hygienic conditions in accordance with the expectations of the regulations and allowing customer satisfaction
    • Apply good hygienic practices, master HACCP and implement traceability
  • Course content

    The regulatory framework
    • Identify the main principles of commercial catering regulations: commitment, responsibility and obligation of operators
    • Analyze the risks and consequences linked to and due to lack of hygiene in commercial catering: TIAC, MIA, administrative sanctions
    • Implement the principles of hygiene in commercial restaurants: training obligation, information in the event of an incident, transparency

    The concept of risk and danger
    • Foods and risks for consumers
    The four main dangers: microbial, allergenic, bacterial and viral
    Their lifestyles and specificities (how they appear and develop).
    • Factors of contamination or microbial development

    New emerging dangers
    • What is a virus?
    • Migratory viruses transported and transmitted by epizootic (SARS, Covid-19, Ebola, dengue, etc.)
    • The self-protection of people to contain a pandemic
    • Precautionary and disinfection procedures prior to receipt of raw materials
    • Application of the minimum elimination period
    • Use of PPE (Personal Protective Equipment)
    • Attitudes and gestures of prevention and precaution
    • Apply barrier gestures
    • Steps to be taken in the event of a confirmed case of Covid-19 infection
    • Specific cleaning and disinfection procedures

    Contamination vectors
    • The 5 M method for solving a problem and crisis management.

    Means of control
    • The fundamentals of French and European regulations in commercial catering; the implementation of self-checks, traceability and the obligation to declare
    • The health control plan (BPH, HACCP, traceability)
    • The establishment of good hygiene practices and self-control procedures

    Implementation of HACCP (International Standard)
    • HACCP a complete and efficient tool
    • HACCP, a means of prevention adaptable to still unknown dangers and risks

    Traceability
    • Mandatory registrations
    • The conformity of the means put in place
    • Certifications and accreditations

  • Dates and tuition fees

    Term Dates & Prices

    Select a date
    2021
    Jun 21, 2021 - Jun 22, 2021 ( Standard , in French )
    € 420.00
    Jun 28, 2021 - Jun 29, 2021 ( Standard , in French )
    € 420.00
    Sep 23, 2021 - Sep 24, 2021 ( Standard , in French )
    € 420.00
    Sep 30, 2021 - Oct 1, 2021 ( Standard , in French )
    € 420.00
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