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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 underneath 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 http://szkolabezbarier.org/?plaksivuy=rozrywka-dla-singli-warszawa&c97=6a contact Itatiba 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