Food Hygiene in the Restaurant Industry

• Know and abide by 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

• Know the European legislation on food safety
• Identify the risks present in food
• Know the measures of prevention of the risks
• Implement the HACCP plan

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