Ensure compliance with Regulation No. 178/2002 for a better control of food hygiene and safety in your business.
Duration: 3 days-21 hours
Dates: Contact us
Number of participants: 8 to 14
Requirements: Knowledge and understanding of the Hazard Analysis Critical Control Point Method (HACCP).
Price: €1,945 including VAT-€1,620.83 excluding VAT
At the end of this training course, participants will be able to:
- Develop a clear definition of the current approach to food hygiene and safety
- Identify the content of the PMS in compliance with the regulations in force
- Draw up a PMS that is adapted to their own business
This learning module is intended for anyone in charge of implementing a Food Hygiene and Safety Control Plan (PMS).
Programme provided in French only.
introduction and initial assessment in the form of a multiple-choices test
1. Definition and presentation of the PMS
- Place of the PMS in food hygiene and safety regulations
- The different components of the PMS:
- Best practices or regulatory requirements
- The HACCP plan
- Traceability and management of non-compliant produce
2. The DGAL/SDSSA/N2012-8119 official notice (12 June 2012) guiding the elaboration of your PMS
3. Best practices or regulatory requirements
- 3.1. The personnel
- Training plan
- Personal hygiene
- 3.2. Organisation of maintenance of premises, equipment and material
- 3.3. Recommended hygiene measures before, during and after preparation
- Cleaning and disinfection plan, and monitoring its effectiveness
- Hygiene instructions for handling food and produce
- 3.4. Pest control plan
- 3.5. Water supply
- 3.6. Temperature control
- 3.7. Hygiene inspection upon delivery and dispatch
4. Documentation related to procedures based on the principles of HACCP
- 4.2. Documents relating to the analysis of biological, chemical and physical hazards
- 4.3. Documents relating to critical control points (CCP) when they exist. CCP and OPRP (Operational Prerequisite Programmes). Identify the critical control points, define the critical limits for CCP and the objectives/threshold levels of control for OPRP, the monitoring procedures for the critical control points, the corrective actions and the corrections for the critical control points (including OPRP and CCP).
- 4.4. Inspection documents (microbiological self-control plan, audit, traceability test, review etc.)
- 4.5. Traceability and management of non-compliant produce (withdrawal, recall, etc.)