{"id":840,"date":"2026-01-23T12:28:18","date_gmt":"2026-01-23T11:28:18","guid":{"rendered":"https:\/\/ematlyformation.fr\/?page_id=840"},"modified":"2026-01-23T12:35:40","modified_gmt":"2026-01-23T11:35:40","slug":"elementor-840","status":"publish","type":"page","link":"https:\/\/ematlyformation.fr\/index.php\/elementor-840\/","title":{"rendered":"HYGIENE EN RESTAURATION COMMERCIALE"},"content":{"rendered":"\t\t
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FORMATION EN HYGI\u00c8NE ALIMENTAIRE EN RESTAURATION COMMERCIALE
Dur\u00e9e 14h dont 4h en pr\u00e9sentiel minimum<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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OBJECTIF:<\/strong><\/p>

Cette formation doit permettre aux salari\u00e9s concern\u00e9s d\u2019acqu\u00e9rir les capacit\u00e9s n\u00e9cessaires pour\u00a0organiser et g\u00e9rer leurs activit\u00e9s dans des conditions d\u2019hygi\u00e8ne conformes \u00e0 la r\u00e9glementation et satisfaisantes pour la client\u00e8le<\/strong>. \u2028La formation est adapt\u00e9e \u00e0 l\u2019activit\u00e9 du restaurant.\u2028<\/p>

PROGRAMME<\/strong><\/p>

1. Identifier les grands principes de la r\u00e9glementation en relation avec la restauration commerciale :<\/p>

– identifier et r\u00e9partir les responsabilit\u00e9s des op\u00e9rateurs ;
– conna\u00eetre les obligations de r\u00e9sultat (quelques obligations de moyen) ;
– conna\u00eetre le contenu du plan de ma\u00eetrise sanitaire ;
– conna\u00eetre le paquet hygi\u00e8ne ;
– conna\u00eetre la n\u00e9cessit\u00e9 des autocontr\u00f4les et de leur organisation ;<\/p>

2. Mettre en \u0153uvre les principes de l’hygi\u00e8ne en restauration commerciale :<\/p>

– utiliser le guide de bonnes pratiques d’hygi\u00e8ne (GBPH) du secteur d’activit\u00e9 ;
– organiser la production et le stockage des aliments dans les conditions d’hygi\u00e8ne voulues ;
– mettre en place les mesures de pr\u00e9vention n\u00e9cessaires ;
– savoir identifier les d\u00e9viances et prendre les mesures correctives adapt\u00e9es.<\/p>

C. – R\u00e9f\u00e9rentiel de formation, savoirs associ\u00e9s<\/p>

1. Aliments et risques pour le consommateur :
1.1. Les diff\u00e9rents dangers :<\/p>

– dangers chimiques (d\u00e9tergents, d\u00e9sinfectants, nitrates\u2026) ;
– dangers physiques (corps \u00e9trangers\u2026) ;
– dangers allerg\u00e8nes ;
– dangers biologiques ;<\/p>

1.2. Les dangers biologiques, y compris parasites :
1.2.1. Microbiologie des aliments :<\/p>

– le monde microbien (bact\u00e9ries, virus, levures et moisissures) ; leurs toxines le cas \u00e9ch\u00e9ant ;
– le classement en utiles et nuisibles ;
– les conditions de multiplication, de survie et de destruction des microorganismes ;
– la r\u00e9partition des micro-organismes dans les aliments ;
– Les autres dangers biologiques (parasites) ;<\/p>

1.2.2. Les dangers microbiologiques dans l’alimentation :<\/p>

– les principaux pathog\u00e8nes d’origine alimentaire ;
– les toxi-infections alimentaires collectives ;
– les associations pathog\u00e8nes\/aliments ;<\/p>

1.3. Les mesures de ma\u00eetrise des dangers :<\/p>

– la qualit\u00e9 de la mati\u00e8re premi\u00e8re ;
– les conditions de pr\u00e9paration ;
– la cha\u00eene du froid et la cha\u00eene du chaud ;
– la s\u00e9paration des activit\u00e9s dans l’espace ou dans le temps ;
– l’hygi\u00e8ne des manipulations ;
– les conditions de transport ;
– l’entretien des locaux et du mat\u00e9riel (nettoyage et d\u00e9sinfection) ;<\/p>

2. Les fondamentaux de la r\u00e9glementation communautaire et nationale (cibl\u00e9e restauration commerciale) :
2.1. Notions de d\u00e9claration, agr\u00e9ment, d\u00e9rogation \u00e0 l’obligation d’agr\u00e9ment. (cerfas 13984 et 13982) ;
2.2. L’hygi\u00e8ne des denr\u00e9es alimentaires (r\u00e9glementation communautaire et nationale en vigueur) :<\/p>

– principes de base du paquet hygi\u00e8ne ;
– la tra\u00e7abilit\u00e9 et la gestion des non-conformit\u00e9s ; dont l’article L. 201-7 du code rural et de la p\u00eache maritime<\/a>\u00a0;
– les bonnes pratiques d’hygi\u00e8ne (BPH) et les proc\u00e9dures fond\u00e9es sur le Hazard Analysis Critical Control Point (HACCP) ;<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Remise en fin de formation d\u2019une attestation de formation stipulant la conformit\u00e9 \u00e0 l\u2019arr\u00eat\u00e9 du 12 f\u00e9vrier 2024<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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FORMATION EN HYGI\u00c8NE ALIMENTAIRE EN RESTAURATION COMMERCIALEDur\u00e9e 14h dont 4h en pr\u00e9sentiel minimum OBJECTIF: Cette formation doit permettre aux salari\u00e9s […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-840","page","type-page","status-publish","hentry"],"yoast_head":"\nHYGIENE EN RESTAURATION COMMERCIALE - 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