Food Hygiene & HACCP: Practical Half-Day Workshops, Modular and Tailor-Made

Cooks, kitchen assistants, managing chefs, kitchen, pantry and front-of-house staff, and anyone handling food in the hospitality (HoReCa) or catering sector.

• Workshops 1 and 5: all profiles, including front-of-house staff.
• Workshops 2, 3 and 4: kitchen, pantry and goods-receiving teams.
• Workshop 6: managing chefs and establishment managers.
• Tailor-made workshops: audience defined with you (kitchen, production or front-of-house teams, management, etc.)

No prerequisites. Each workshop is independent and can be taken on its own.

This training consists of independent 4-hour workshops. Six workshops are in the catalogue, and other topics can be created on request. Each workshop has its own objective: choose only the ones your team needs.

By the end of each workshop, participants will be able to:

• Workshop 1: Staff hygiene and cross-contamination

Apply Good Hygiene Practices (hands, work attire), follow the one-way flow principle and prevent cross-contamination at their workstation.

• Workshop 2: HACCP method, hazards, critical points and temperatures

Identify the main hazards in the kitchen, pinpoint the critical points of their production, control temperatures (cooking, rapid cooling, hot/cold holding) and complete the related records.

• Workshop 3: Receiving, storage and stock management

Check a delivery, verify use-by/best-before dates, store food correctly in cold rooms and dry storage, and apply stock rotation (FIFO/FEFO).

• Workshop 4: Cleaning and disinfection

Implement a Cleaning and Disinfection Plan: products, dosages, frequencies, self-checks.

• Workshop 5: Allergens

Identify the 14 allergens subject to mandatory declaration (EU Regulation No. 1169/2011), prevent allergen contamination and inform customers correctly.

• Workshop 6: Traceability and preparing for an official health inspection

Keep traceability records, present their Food Safety Control Plan (PMS) and prepare concretely for an official inspection.

• Tailor-made workshop: your topic

A specific need (pest control, waste, frying oil, hygiene management, central kitchen, bakery-pastry, catering, audit)? We build a workshop with you with objectives adapted to your needs.

Each workshop is a stand-alone 4-hour module, to be booked on its own or in combination. It includes a reminder of regulatory requirements, practical exercises at the workstations and analysis of real cases with the development of corrective actions.

• Workshop 1: demonstrations and exercises on handwashing and work attire, identification of cross-contamination risks along your workflows, self-assessment kitchen walk-through.
• Workshop 2: identification of hazards in your productions, identification of critical points, management of regulatory temperatures, simulation of rapid cooling and reheating, completion of records.
• Workshop 3: simulated delivery inspection (temperatures, labelling, use-by/best-before dates, compliance), organisation of a cold room, implementation of stock rotation.
• Workshop 4: reading product labels and technical data sheets, dosage calculation, development of a cleaning plan adapted to your kitchen.
• Workshop 5: recipe analysis to identify allergens, labelling and customer information exercises, contamination scenarios.
• Workshop 6: handling traceability registers, inspection simulation, preparation of the file to present during an inspection.
• Tailor-made workshops: content built with you based on your products, equipment and specific issues, after an initial discussion to define the need.

• Workshop 1: hand hygiene, work attire, one-way flow (space and time), cross-contamination
• Workshop 2: common hazards, critical points, cooking temperatures, rapid cooling, hot/cold holding, records
• Workshop 3: delivery inspection, use-by/best-before dates, storage in cold rooms and dry storage, stock rotation
• Workshop 4: products and dosages, frequencies, cleaning self-checks
• Workshop 5: the 14 allergens (EU Regulation No. 1169/2011), contamination prevention, consumer information
• Workshop 6: labelling, deliveries and batches, presentation of the PMS, how an inspection unfolds
• Tailor-made workshops: topics to be defined together according to your activity and expectations

Active, hands-on teaching (approximately 40% theory, 60% practice): interactive workshops, self-assessment exercises, use of self-check and traceability grids, and experience sharing based on participants' daily work.

Formative assessment throughout each workshop: practical role-plays, quick quizzes and case study corrections.

Personalised certificate of attendance issued to each participant for each workshop attended, listing the skills worked on. These workshops are a complement or refresher and do not replace a mandatory regulatory training.

A concise, practical handbook is given to each participant (digital or paper format), including reusable self-check templates for the kitchen.

• Inter-company: at our premises or in partner centres. Groups of 4 to 10 participants.
• In-company: directly at your establishment, on your actual equipment, up to 10 participants.
• Tailor-made workshops are preferably held in-company, to be adapted to your equipment and real working practices.

Prices (VAT not applicable):
- Inter-company: €110 per participant per 4-hour workshop.
- In-company: €650 per 4-hour workshop (group rate for up to 10 participants, €40 supplement per additional participant).
- 10% discount when booking 2 or more workshops together.
- Tailor-made workshop: on quote, after an initial discussion to define your needs.

The catalogue is not exhaustive: depending on your request, we create tailor-made workshops (topic, duration, audience and content adapted to your establishment). Each workshop is independent: none is a prerequisite for another. You can also combine several catalogue workshops and tailor-made workshops. Contact us to discuss your needs and receive a suitable quote.