HACCP Module

food hygiene and safety

prerequisites

This course is open to anyone wishing to learn the basics.
Mastery of basic skills (French language and 4 basic mathematical operations).

goals

To be able to work in a food service establishment in compliance with legal requirements for the handling and processing of agri-food products and the distribution of ready-to-eat food products.
The pedagogical objective of the course is to familiarize trainees with and understand good hygiene practices in the food service sector.

duration

14 hours of training.
That’s two 7-hour training days.

registration

Registration on the website: lacademiedesfuturschef.fr
Attendance at a group information meeting
Invitation to an individual interview

deadlines

Registration processed within 10 days
Training program set up within 3 months
Variable OPCO lead times
Time to obtain employer funding

methods used

Alternating theoretical and practical modules

evaluation methods

Skills are assessed during the simulation and recorded on an evaluation grid completed by the trainer at the end of the training course.

accessibility for people with disabilities

Adaptations are possible. To study the feasibility of implementing these arrangements, please contact us at academiedesfuturschefs@gmail.com.

prices

390 € per person

contact

academiedesfuturschefs@gmail.com

training schedule

day 1

9:00 am – 9:30 am: Welcome of trainees, breakfast, presentation of the day’s activities

9:30 am – 11:00 am: Theoretical module

11:00 am – 11:10 am: Break

11:10 am – 12:30 pm: Theoretical module

12:30 – 1:30 pm: Lunch break

1:30 pm – 3:00 pm: Theoretical and practical module

3:00 pm – 3:10 pm: Break

3:10 pm – 4:00 pm : Theoretical and practical module

4:00 pm – 4:15 pm : Exchange time

4:15 pm – 5:00 pm : Formative evaluation

jour 2