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Commercial catering training: an obligation?

The Regulatory Obligations of the Restaurateur 12 April 2021

Regulation (EC) n ° 852/2004 of April 24, 2004 relating to food hygiene as well as article L.233-4 of the Rural and Maritime Fisheries Code imposes a certain number of restaurant owners requirements relating to hygiene training and food safety of their staff.

I am concerned if I work in:

 * Traditional restaurants, cafeterias and self-service
 * Fast food and take-away restaurants
 * Sales of prepared products on markets or in kiosks (snacks)
 * Food-truck
 * Tea rooms
 * Hotels with catering
 * Bars that serve food to consume
 * Caterers with seats or "bar tables"

What are my obligations ?

1. At least one person from my establishment must be trained in food hygiene by a referenced organization. (Duration of training: 2 days) unless his diploma is registered in the national directory of professional certifications (Decree n ° 2011-731 of June 24, 2011).

2. All staff in my establishment handling food must have received training or precise instructions in good hygienic practices.

formation HACCP traqfood mérieux nutrisciences


In the event of non-compliance with these obligations, proven by the presentation of a training certificate during the passage of the official services, the sanctions can range from a warning until the closure of the establishment . Mérieux NutriSciences as a referenced organization offers you official hygiene referent training, as well as various training for your teams, in the room, on your site or by e-learning.

For more information: [email protected]


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