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Application des principes HACCP et mise en oeuvre du BPH

4 hour(s)

Objectives

Application des principes HACCP et mise en œuvre du BPH

Content

Le système HACCP
  • Dangers pour l'alimentation
  • Règles d'hygiène de base
  • Exigences en termes de locaux et d'équipement
  • Nettoyage et désinfection
  • Règles d'hygiène lorsque l'on cuisine dans l'établissement
  • Règles d'hygiène lors du service des repas
  • Utilisation de la nourriture apportée
  • Documentation relative à l'hygiène alimentaire
Teaching methods

Méthode didactique et participative

Target group

Who is the course aimed at?

Tout public susceptible d'intervenir dans les restaurants collectifs, les crèches etc...

Assessment

Assessment methods

Test évaluation

 
Certficate, diploma

Attestation de présence

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Responsibility for the content of this training description lies solely with its author, the training provider AIFCC Luxembourg.

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Characteristics
Level Intermédiaire
Organisation Formation inter-entreprise
Teaching aids

Support numérique en Powerpoint et vidéo.

Languages
Next sessions
From/To Location Price
27/10/21
  AIFCC Luxembourg   240.00 €
See details
05/11/21
  AIFCC Luxembourg   240.00 €
See details
09/11/21
  AIFCC Luxembourg   240.00 €
See details
19/11/21
  AIFCC Luxembourg   240.00 €
See details
23/11/21
  AIFCC Luxembourg   240.00 €
See details
16/12/21
  AIFCC Luxembourg   240.00 €
See details
21/12/21
  AIFCC Luxembourg   240.00 €
See details
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