![Commercial catering training: an obligation?](local/cache-gd2/21/d8c06ee9f1e7fc19a9f3987d456cdd.webp?1718371585)
Commercial catering training: an obligation?
The Regulatory Obligations of the Restaurateur 12 April 2021Regulation (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](IMG/jpg/art_formation_restau_co.jpg)
KEY TO REMEMBER!
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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