This training enables you to grasp the principles of the HACCP method (Hazard Analysis Critical Control Point) and to implement them within your operations (commercial or institutional catering, food service professions, agri-food industry) to ensure strict adherence to hygiene and safety regulations for food products used or manufactured.
This training is adaptable for small businesses for which HACCP principles are applicable with a degree of flexibility in accordance with Regulation (EC) No. 852/2004. Indeed, in this case, a simplified procedure based on HACCP principles can be implemented, relying on hygiene prerequisites, which are the three main pillars forming the basis of the hygiene system: infrastructure, staff hygiene, and production.
Understand the general principles and general requirements of food legislation, as well as the established procedures relating to food safety.
Implement HACCP principles within the activity.
Have the necessary documentation to control hazards at critical points and comply with legal inspection authorities.
Acquire the skills required to organise and manage the activity under food hygiene and safety conditions that comply with regulatory requirements and ensure customer satisfaction.
1. Review of the national and community regulatory framework
2. Hazard Analysis
3. The work environment / Infrastructure
4. Raw materials / Products used
5. Implementation of products / Raw materials
6. Personnel
7. Labeling and consumer information
8. Traceability of foodstuffs and management of non-conformities
9. Controls and associated documentation
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