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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


  • 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.


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

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

  • Intake dates and apply
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