Being a catering agent isn't something you can improvise. It's a profession, and that's why it's so important to get the right training. After all, the health of your customers and the image of your establishment rely heavily on you and your staff.
In contract catering, as in traditional, commercial or fast-food restaurants, certain training courses are mandatory, such as those dedicated to food hygiene and safety. Whether you work in a school, a company, a medical-social structure or an administration, you are bound to be concerned by this training course. We'll tell you all about it!
Why is training important in the foodservice industry?
Whether your collective restaurant is public or private, the training courses discussed in this article are compulsory. However, we encourage you to see these training courses, and in particular food hygiene training, as a fundamental step in the career of a player in the foodservice industry. Think of it as a way of involving your employees in the overall control process.
This training course will teach you how to limit health risks and food hazards such as microbial contamination (salmonella, listeria, staphylococcus), food poisoning and allergic reactions. In this way, you can guarantee the safety of your customers and ensure optimum food hygiene in compliance with legislation.
Neglecting the latter can have serious consequences, not only for the health of your customers, but also for the reputation and longevity of your restaurant. Training your staff in food hygiene and safety, as well as food preservation, will also help you gain the trust of your customers and business partners .
The reflexes acquired thanks to this code of good conduct are a guarantee of quality and optimize the running of your establishment. They will enable you to avoid a large number of problems in advance, or to resolve them quickly.
The 3 compulsory training courses in the foodservice industry
A number of training courses are compulsory in the foodservice sector, including HACCP training. Its purpose, content, cost and duration will soon be clear to you.
1. HACCP training
What is hygiene training?
What's behind the acronym HACCP ? Hazard Analysys Critical Control Point. What does it mean in French? It translates as Hazard Analysis Critical Control Point. It is one of the essential training courses required in the foodservice industry. It has been mandatory since 2011(decree no. 2011-731 of June 24, 2011 and order of October 5, 2011).
The objective of this training program is clear, and can be summed up in one sentence: to educate, raise awareness and empower those involved in the food service sector in terms of hygiene and food safety standards.
It is based on 4 pillars:
- the origin and traceability of raw materials,
- rules to be followed throughout the food preparation process: handling, storage, cooking, cooling,
- cleaning and disinfecting the entire premises (cold rooms, sanitary facilities, storage areas, ventilation and filtration systems),
- maintenance of kitchen equipment.
Participants come away from this course with a mastery of certain concepts and best practices enabling them to identify, anticipate, reduce and eliminate :
- biological hazards (germs, viruses, bacteria, etc.),
- physical hazards (pieces of wood, glass, etc.),
- chemical hazards (pesticides, additives, etc.).
Training is a pretty effective weapon, isn't it?
They are also able to :
- identify and analyze the risks and hazards mentioned above,
- define critical points using measurement tools,
- set critical thresholds,
- create a control system to optimize risk management,
- take corrective action if necessary,
- ensure that the HACCP method is applied on a regular basis,
- create a file that includes documents relating to the HACCP procedure in place and records requested during health checks.
👉 To find out more: The 12 steps of the HACCP method
Who should attend?
Hygiene training is mandatory for at least one member of staff . This person is responsible for passing on his or her knowledge to the rest of the team, and ensuring that hygiene rules are respected.
This obligation does not apply to you if :
- You, or at least one of your staff, hold a level 5 diploma listed in the Order of November 25, 2011.
- You or at least one member of staff have at least 3 years' professional experience as a manager or operator in the agri-food sector.
This training is compulsory in contract catering, as it is for traditional restaurants, caterers, fast food outlets, cafeterias and so on.
In the event of failure to comply with this obligation, penalties can range from fines to temporary or permanent closure of the establishment, via formal notice.
How much does it cost and how long does it take?
The answer to this question depends on the organization you choose. On average, you should expect to pay between €200 and €450 per person. Training lasts a minimum of 14 hours and is usually spread over two days.
It should be noted that legislation does not stipulate a time limit for the validity of this training, or any obligation to renew it. However, given the stakes involved in food hygiene and safety, it's better to have an over-trained employee on your team than an under-trained one.
To take this training course, you'll need to turn to one of the approved organizations listed in the DRAAF (Direction Régionale de l'Alimentation, de l'Agriculture et de la Forêt) directory. You should also make sure that the organization you choose has a ROFHYA number.
Once you have completed the training, you will be issued with a certificate. The same certificate will be required for health checks.
Who does the inspection?
The Direction Départementale de la Protection des Populations carries out inspections. Through these inspections, they ensure that the HACCP method is implemented and applied. Inspectors review all points relating to hygiene and food safety throughout the restaurant.
Don't wait for the inspectors to come and check that these rules are respected. We strongly recommend that you set up a self-assessment process to detect critical points, evaluate them regularly (laboratory analysis, temperature measurement, etc.) and take corrective action if necessary.
2. Operating permit training
This obligation only applies to restaurateurs wishing to obtain a restaurant license to sell alcohol in their establishment. What is the aim of this course? To make pub operators more aware of their responsibilities in the fight against alcoholism, drugs, tobacco and noise pollution.
The training lasts an average of 20 hours, after which an operating permit valid for 10 years is issued.
You're under no obligation to train your staff in occupational risk prevention, but we strongly advise you to do so. By doing so, you'll limit the dangers inherent in the catering profession (falls, cuts, burns, musculoskeletal disorders, blood circulation problems, etc.). This guide from the Institut National de Recherche et de Sécurité is sure to help!
3. Night-time Alcoholic Beverage Licensing Training
If your establishment sells alcoholic beverages between 10 p.m. and 8 a.m., PVBAN training is also part of the compulsory apprenticeship in the catering trade. It lasts an average of 8 hours. It consists of informing participants about the obligations relating to the sale of alcohol at night .
👉 Further information: Health checks in your restaurant: everything you need to know
