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This three-day online programme provides the necessary skills for organising and managing a business in the commercial restaurant industry, in line with French and European hygiene regulations. Participants are trained to apply good hygiene practices, master HACCP and guarantee food traceability.

Key Information

Prerequisites:

  • Curriculum Vitae
  • A good Internet connection (This programme is taught via Microsoft Teams)
Course duration: 3 days

Total hours:
14 hours
Day 1: 4 hours: from 1 p.m. to 3 p.m. (30 minute break) and from 3.30 p.m. to 5.30 p.m.
Day 2: 6 hours: from 9 a.m. to 12 p.m. (1 hour break) and from 1 p.m. to 4 p.m.
Day 3: 4 hours: from 1 p.m. to 3 p.m. (30 minute break) and from 3.30 p.m. to 5.30 p.m.

Tuition:
420

Teaching Method:
Online programme and written examination at the end of the training programme

Teaching language:
This course is taught in French by a Le Cordon Bleu Chef Instructor

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

Programme details

  • Programme content

    The regulatory framework
    • Identify the main regulatory criteria in the commercial restaurant industry: commitment, responsibility, and obligations of those running businesses
    • Analyse the risks and consequences related and due to a lack of hygiene in the commercial restaurant industry: food-borne disease outbreaks/food poisoning, administrative sanctions
    • Implement hygiene guidelines in the commercial restaurant industry: compulsory training, information in the event of an incident, transparency

    The concept of risk and hazard
    • Food and risks for the consumer
    • The four main hazards : microbial, allergenic, bacterial, and viral
    Their lifestyle and characteristics (how they occur and develop)
    • Factors involved in microbial contamination or development

    New emerging hazards
    • What is a virus?
    • Migratory viruses carried and transmitted by epizootic diseases (SARS, Covid-19, Ebola, dengue etc.)
    • Individuals self-protecting to contain a pandemic
    • Precautionary procedures and disinfecting before taking receipt of raw materials
    • Putting a minimum waiting time into place for use
    • Use of PPE (Personal Protective Equipment)
    • Attitudes and practices aimed at prevention and precaution
    • Implementation of protective measures
    • Steps to be taken in the event of a confirmed Covid-19 case being reported
    • Specific cleaning and disinfecting procedures

    Means of contamination
    • The 5 M method for problem solving and crisis management.

    Means of control
    • The fundamentals of French and European regulations in the commercial catering industry; implementation of in-house inspections, traceability and compulsory reporting
    • Health control plan (Good Hygiene Practices, HACCP, traceability)
    • Putting good hygiene practices and in-house inspection procedures in place

    Implementation of HACCP (International standard)
    • HACCP: a comprehensive and effective tool
    • HACCP: a means of prevention which can be adapted to as yet unknown hazards and risks

    Traceability
    • Mandatory keeping of records
    • Suitability of the methods put into place
    • Certification and accreditation

  • Intake dates and apply
    Sorry. The information is not available at the moment.
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