Description

The HACCP system is a method of controlling food safety. This training will allow you to meet the requirements of the law and to implement this method of defining, evaluating and controlling the dangers that threaten the health and safety of food.

Who is this training for ?

For whom ?

Health and catering staff.

Prerequisites

Training objectives

Understand and master the rules of food hygiene

Understand the importance of the HACCP method and put it into practice

Build a HACCP plan in its 12 steps

Analyze the risks and implement the necessary measures to mitigate food risks

Training program

• Understand the legislation governing the HACCP method
  • First definitions: bacteriology and the main rules of food hygiene.
  • The "hygiene package" and other European regulations.
  • The principle of
  • The responsibility of the actors.
  • The new health inspection provisions.
  • The documents to be produced during an inspection.
  • Collective reflectionrnPractical illustrations on the interpretation of texts.
• Know and control dietary risk factors
  • The five main sources of contamination.
  • The multiplication factors of micro-organisms.
  • Responsible behavior: clothing, personal hygiene, state of health, hands, PPE.
  • Obligations relating to the environment and its maintenance: premises, circuits and equipment.
  • Compliance and maintenance of equipment (equipment manufacturing and distribution).
  • Methods: rational organization of work, respect for the hot and cold chain.
  • Raw materials: storage temperatures, management used oils.
  • Collective reflection Individual and collective reflections on hygiene rules and responsible behavior.
• Understand and apply the HACCP method
  • Developing and verifying manufacturing diagrams.
  • Identify and classify critical points.
  • Establish limits and thresholds.
  • Create documents allowing readings and recording.
  • HACCP evaluation.
  • Scenario Implementation based on a situation provided by the trainer.
  • Linking with the participants' practice.
• Implement the HACCP method
  • Developing and verifying manufacturing diagrams.
  • Identify and classify critical points.
  • Establish limits and thresholds.
  • Create documents allowing readings and recording.
  • HACCP evaluation.
  • Scenario Implementation based on a situation provided by the trainer.
  • Linking with the participants' practice.