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Food hygiene : the sine qua non rule restoration

You intend to take over or create a restaurant ? You will need to plan in advance to follow a food hygiene training. In the absence of a training certificate, your establishment will not be able to open. But what exactly are the risks of poor hygiene? ? What is this training for and who is it for? ? We take stock.

Food hygiene in catering

In the catering sector, food hygiene is linked to the cleanliness of food. It is defined by EC Regulation no. 852/2004 as the measures and conditions put in place to control risks and guarantee that a food product is fit for human consumption.

So that restaurateurs understand this notion, they must know the different dangers linked to food as well as the consequences caused by the presence of bacteria or dangerous substances. They must also know the methods to implement to eliminate risks, hence the requires training in food hygiene.

Risks linked to unsafe food

11 429 people were affected by collective food poisoning (THAT'S IT) in France in 2015, according to statistics from the National Institute for Health Surveillance (InVS). according to statistics from the National Institute for Health Surveillance, according to statistics from the National Institute for Health Surveillance.

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Who is food hygiene training for? ?

The HACCP food hygiene training concerned all catering establishments commercial providing complete meals and drinks for immediate consumption.

Are thus concerned :

All traditional restaurants
cafeterias and self-services
fast-food restaurants and take-out or delivery restaurants
snacks
les food-truck
tea rooms
bars that serve food for consumption
caterers with seating or “standing tables”.

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The HACCP method.
Food management and traceability.
Management of food of animal origin.
Official controls.
Implementation of a Health Control Plan (PMS).

According to article L.6351-1 of the Labor Code, only an approved organization declared to the prefecture can provide this training. The validity period of the food hygiene training is subsequently unlimited. (for life).

The HACCP method

The HACCP method (Hasard Analysis Critical Control Point) designates the study of risks and the control of critical points (CCP). The aim of this system is to set up thresholds to assess the different dangers linked to food. It thus makes it possible to guarantee the cleanliness of consumer products. According to this method, 5 major elements must be subject to careful checks :

Labor : food handlers must be medically fit. Their hygiene must be optimal and they must make sure to wash their hands often. Staff must also be well trained in hygiene rules. In case of injury, this must be bandaged or protected by a glove so as not to come into contact with food.
The workplace : maintenance of it is essential. All premises (Cold rooms, sanitation facilities, ventilation and filtration systems) must be cleaned and disinfected regularly to prevent bacteria from growing there. Furthermore, the materials used within the establishment must be easy to maintain (waterproof, smooth and non-absorbent).
Equipment : all equipment used for the preparation of food must also be subject to regular disinfection and cleaning with suitable products.
The restorer must carry out a careful control to check the traceability of food, their expiration date, or their temperatures. The supplier must also be approved.
The method : procedures must be established and followed, particularly for delivery control, but also for conservation and cooking methods.

The implementation of this system makes it possible to promote the foodstuffs offered, by reassuring consumers of their quality, but also to improve hygiene. It also makes it possible to check the compliance of the establishment during health checks..

Health checks

The interministerial directorates placed under the authority of the departmental prefect are responsible for carrying out health and food controls..

It may be :

The DDCSPP (Departmental Directorate of Social Cohesion and Population Protection).
The DDPP (Departmental Directorate of Population Protection).
The DDCCRF (Departmental Competition Directorate, Consumption and the Repression of fraud).

Their role is to control different elements at the establishment level :

Compliance and food safety.
Hygienic plans established in the restaurant.
Training of at least one employee in the company.
Meat traceability.

The absence of a training certificate or non-compliance in terms of hygiene may result in administrative and/or criminal consequences., depending on the precise nature and seriousness of the non-conformities observed during the inspection. To carry out your activity, it is therefore essential to comply with standards. If you wish to serve alcoholic beverages with meals, you will also need to take training for an operating license, to obtain a restaurant license.

F. Boyat

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View Comments

Anonymous says:

27 February 2018 at 19 h 10 min

C'est bien le caractère obligatoire de se former à l'hygiène pour pouvoir ouvrir son restaurant mais c'est complètement débile de la considérer valide à vie ! Among those who listen distractedly, ceux qui oublient au bout de quelques semaines et les contrôles qui ne mènent à aucunes sanctions... C'est la pédagogie et la prévention qui doivent primer, those who forget after a few weeks and checks that do not lead to any sanctions, l'amélioration continue quoi ! Pfff...