{"id":19993,"date":"2024-11-19T09:31:19","date_gmt":"2024-11-19T08:31:19","guid":{"rendered":"https:\/\/middleweb.ovh\/asfo_2024\/formation\/norme-haccp-hygiene-alimentaire-en-restauration-commerciale\/"},"modified":"2025-03-04T18:15:57","modified_gmt":"2025-03-04T17:15:57","slug":"norme-haccp-hygiene-alimentaire-en-restauration-commerciale","status":"publish","type":"formation","link":"https:\/\/middleweb.ovh\/asfo_2024\/formations\/tourisme-hotellerie-restauration\/norme-haccp-hygiene-alimentaire-en-restauration-commerciale\/","title":{"rendered":"Formation \u00e0 l’hygi\u00e8ne alimentaire : Guide des bonnes pratiques- Norme HACCP"},"content":{"rendered":"

Personnel concern\u00e9<\/strong><\/h3>\n

Toute cat\u00e9gorie de personnel travaillant dans un \u00e9tablissement de restauration commerciale.<\/p>\n

Pr\u00e9-requis<\/strong><\/h3>\n

Aucun.<\/p>\n

Objectif professionnel<\/h3>\n

Acqu\u00e9rir les capacit\u00e9s n\u00e9cessaires pour organiser et g\u00e9rer l\u2019activit\u00e9 dans des conditions d\u2019hygi\u00e8ne conforme aux attendus de la r\u00e8glementation et permettant la satisfaction du client.<\/p>\n

Objectifs p\u00e9dagogiques<\/h3>\n

\u00catre capable de :<\/p>\n

    \n
  • Identifier les grands principes de la r\u00e9glementation en relation avec la restauration commerciale<\/li>\n
  • Analyser les risques li\u00e9s \u00e0 une insuffisance d\u2019hygi\u00e8ne en restauration commerciale<\/li>\n
  • Mettre en \u0153uvre les principes de l\u2019hygi\u00e8ne en restauration commerciale<\/li>\n<\/ul>\n

    Programme<\/h3>\n

    Introduction<\/p>\n

      \n
    • Les notions de danger et de risque.<\/li>\n
    • Les programmes de pr\u00e9 requis\u00a0: le guide de bonnes pratiques d\u2019hygi\u00e8ne (GBPH)<\/li>\n<\/ul>\n

      Pr\u00e9sentation de la Formation sp\u00e9cifique en mati\u00e8re d’hygi\u00e8ne alimentaire adapt\u00e9e \u00e0 l’activit\u00e9 des \u00e9tablissement de restauration commerciale<\/p>\n

        \n
      • D\u00e9finition et historique<\/li>\n
      • Vocabulaire<\/li>\n
      • Hygi\u00e8ne alimentaire et la r\u00e9glementation<\/li>\n<\/ul>\n

        Les \u00e9tapes de la d\u00e9marche Hygi\u00e8ne alimentaire<\/p>\n

          \n
        • Constituer l’\u00e9quipe Hygi\u00e8ne alimentaire<\/li>\n
        • D\u00e9crire le produit<\/li>\n
        • D\u00e9terminer son utilisation pr\u00e9vue<\/li>\n
        • Etablir un diagramme des \u00e9tapes<\/li>\n
        • Confirmer sur place le diagramme<\/li>\n
        • Lister les dangers potentiels associ\u00e9s \u00e0 chacune des \u00e9tapes, conduire une analyse des dangers et d\u00e9finir les mesures de ma\u00eetrise de ces dangers<\/li>\n
        • D\u00e9terminer les CCP (points critiques de ma\u00eetrise)<\/li>\n
        • Etablir les seuils critiques pour chaque CCP<\/li>\n
        • Etablir un syst\u00e8me de surveillance pour chaque CCP<\/li>\n
        • Prendre des mesures correctives<\/li>\n
        • Appliquer des proc\u00e9dures de v\u00e9rification<\/li>\n
        • Constituer des dossiers et tenir les registres<\/li>\n<\/ul>\n

          Applications pratiques\u00a0<\/strong><\/p>\n

            \n
          • Exemples et exercices \u00e0 partir de situations d’entreprises<\/li>\n
          • Etudes de cas en vue d’\u00e9tablir un plan Hygi\u00e8ne alimentaire selon les types de dangers<\/li>\n<\/ul>\n

            \u00a0<\/strong><\/p>\n

            Nous sommes enregistr\u00e9s aupr\u00e8s de la DRAAF Nouvelle Aquitaine sous le num\u00e9ro 75 0073 22 2017<\/span><\/p>\n","protected":false},"featured_media":0,"parent":0,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categorie-formation":[199],"etiquette-formation":[],"types-formation":[],"class_list":["post-19993","formation","type-formation","status-publish","hentry","categorie-formation-formations-cuisine"],"acf":[],"yoast_head":"\nFormation \u00e0 l'hygi\u00e8ne alimentaire : Guide des bonnes pratiques- Norme HACCP - ASFO Pyr\u00e9n\u00e9es<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Formation \u00e0 l'hygi\u00e8ne alimentaire : Guide des bonnes pratiques- Norme HACCP - ASFO Pyr\u00e9n\u00e9es\" \/>\n<meta property=\"og:description\" content=\"Personnel concern\u00e9 Toute cat\u00e9gorie de personnel travaillant dans un \u00e9tablissement de restauration commerciale. 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