- Business activity
-
as soon as the business starts
-
14 hour(s)
Theoretical penalty(s) of non-compliance subject to the judge's discretion and, where applicable, to certain conditions
- 1 Giving noticeFormal notice [failure to comply with food hygiene regulations and mandatory training]
- 1 ClosureAdministrative or judicial closure of the establishment
Food hygiene training in commercial catering
Scope of application
All commercial catering establishments. This includes
- Traditional restaurant
- Hotel, vacation club, cruise ship and spa restaurants
- Brasserie, cafés, bar and tea room
- Snack bars, fast-food outlets
- Cafeterias, canteens and other self-service outlets
- Dark kitchen (establishments offering takeaway only)
- On-site caterers
- Association preparing meals on a regular basis
Description
All commercial catering establishments are required to have at least one (1) hygiene referent, i.e. a person trained in food hygiene.
The aim of this mandatory training is to raise awareness and train foodservice professionals in good food hygiene practices, with a view to guaranteeing the safety of food served to consumers. It is designed to prevent the risks of food contamination, poisoning or food-borne illness.
The training covers various aspects of food hygiene, such as control of storage and cooking temperatures, hygiene of premises and equipment, management of food products, handling of perishable foodstuffs, the importance of hand-washing, and so on. It also aims to provide information on current regulations and legal obligations relating to food hygiene.
The training course lasts fourteen (14) hours.
The aim of this mandatory training is to raise awareness and train foodservice professionals in good food hygiene practices, with a view to guaranteeing the safety of food served to consumers. It is designed to prevent the risks of food contamination, poisoning or food-borne illness.
The training covers various aspects of food hygiene, such as control of storage and cooking temperatures, hygiene of premises and equipment, management of food products, handling of perishable foodstuffs, the importance of hand-washing, and so on. It also aims to provide information on current regulations and legal obligations relating to food hygiene.
The training course lasts fourteen (14) hours.
Authority
Regional Directorate for Food, Agriculture and Forestry
Department of Agriculture and Food
Responsible(s)
Site director
