HAACP TRAINING
IN NICE

If you are in Nice and your business is somehow related to the food industry (restaurant, hotel, food production, pizza shop), you probably need a HACCP training.

A SOLUTION TO YOUR PROBLEMS

Who needs HACCP?

HOTEL

RESTAURANT

BAR

CAFE

PRODUCTION

Why is HACCP important?

  • Prioritizes and controls potential hazards in food production
  • By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows
  • Public health protection is strengthened

Whаt problems you might face if you
don't have HACCP?

BEFORE OPENING

When you are opening a business related to the food supply-demand chain, you have to provide some certificates to the National Food Industry, one of them which is the HACCP certificate. The other things that you need in order to open this kind of business, you can find here

FINES

If you operate a business, related to the food supply-demand chain, you will be getting checks every month to see if your HACCP plan is alright. When you don’t have your HACCP plan done properly and by the rules, you will pay a solid fine. That’s why you need to have at least one person in your company that knows how HACCP exactly works. We can provide you a training that is well-fitted to your type of business.

REQUIREMENTS

The National Food Industry requires a certificate from all the business related to the food supply-demand chain. Otherwise, you are not allowed to run this kind of business. By finishing our training, you’ll have this certificate which is with 10 year lifetime.

WHAT YOU GAIN BY WORKING WITH US?

SAVE TIME

We value your time and that’s why our team is capable of moving to your place on arranged date and time

SUITABILITY

We make the training suitable for you and your business, so that you gain the most out of it

NO WORRIES

We have an excellent relationship with the Authorities and the different Administrations, which means that … (I don’t know)

EXPERIENCE

With 5+ years of research and practice, we can assure you that all you take from us will be only a benefit for your business

HACCP TRAINING
STEPS

1. CONTACT US

You can contact us via phone, email or you can come directly in our office in Nice. Then, without wasting your time, we’ll discuss what you need and what will be the best way to get it.

2. PICK A DATE

After everything is clear, we’ll arrange date and time that is comfortable with you in order to start the training. The good thing is that our team is flexible and can come to a place set by you.

3. TRAINING PROCESS

The training process usually takes 2 and a half days, depending on what we arranged.

4. CERTIFICATE

Right after the training, you will receive a certificate that is compatible with the government’s requirements. 

HACCP TRAINING PLAN

The 5 M Method

  • Raw materials (all foods used in cooking)
  • Material (all manual or electrical machinery or equipment used)
  • Method (temperature management, storage preparation time)
  • Middle (the room, the kitchen, the reserve, the cloakroom, the toilets)
  • Workforce (facility staff)

Regulatory References

  • The founding community texts of the "hygiene package"
  • The texts of French law

Health Master Plan

  • BPH
  • Traceability procedure
  • Cleaning and disinfection plan
  • Pest control
  • Management of leftovers and nonconformities

EXPECTED RESULTS

1

At the end of the training, the participant s will to art knowledge regarding European and national legislation. They will know the requirements for the design of premises conforming to the applicable sanitary requirements

2

In addition to the HACCP training, the participants will be informed of the new regulations concerning them, in particular about the « Home Made » and the 14 allergens in commercial catering

3

The participants will be able to implement the health control plan while being able to detect the critical points in their establishment. They will also be able to master the BPH of their branch and traceability procedures, manage nonconformities and organize the reception and storage of foodstuffs.

DURATION

12 hours, spread between 2 and a half days

PRICE

From 300 euros

PLACE

On a place, set by you, or in our offices in Nice

NOT SURE WHAT YOU NEED? WE GIVE YOU A FREE CONSULTATION

  • 04 92 010 803
  • 06 25 767 758
  • contact@rhreflex.fr
  • 6, Avenue Bardi, 06100 Nice
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