Good hygiene practices (GHP) – Commercial catering establishments

TRAINING CENTRE

Information

TRAINING CENTRE

Objectives

• Analyse the risks linked to insufficient control of food hygiene

• Identify the main principles of regulations relating to commercial catering

• Implement hygiene principles in commercial catering

TRAINING CENTRE

Programme

• 1. Food and risks to the consumer
  

  1.1. The different hazards
  – chemical hazards
  – physical hazards
  – allergen hazards
  – biological hazards

  1.2. Biological hazards
  1.2.1. Food microbiology
  – The microbial world
  – The different categories of microorganisms (useful/harmful)
  – Conditions for multiplication, survival and destruction of microorganisms
  – Microorganisms in food
  – Other biological hazards (parasites)
  
  1.2.2. Microbiological hazards in food
  – The main foodborne pathogens
  – Foodborne outbreaks
  – Pathogen/food associations

  1.3. Hazard control measures
  – Quality of raw materials
  – Preparation conditions
  – The cold chain and the hot chain
  – Separation of activities in space or time
  – Hygiene in handling
  – Transport conditions
  – Maintenance of premises and equipment (cleaning and disinfection)

• 2. Fundamentals of EU and national regulations (focused on commercial catering)
  

  2.1. Concepts of declaration, approval, exemption from the approval requirement
  2.2. Food hygiene: current EU and national regulations
  – basic principles of the hygiene package
  – traceability and management of non-conformities
  – good hygiene practices (GHP) and HACCP-based procedures
  
  2.3. Current orders relating to health rules applicable to retail activities
  2.4. Official inspections
  – Inspection bodies: DDPP / ARS, accredited delegated bodies
  – Inspection checklists
  – Follow-up to inspections: report, seizure, official report, fines, closure
  – AlimConfiance, transparency of inspection results
  – Analyse the risks linked to insufficient hygiene in commercial catering
  – Understand the risks of negative publicity, media coverage, loss of customers

• 3. The sanitary control plan
  

  3.1. Good hygiene practices (GHP)
  – Staff and handling hygiene
  – Compliance with storage, cooking and cooling temperatures
  – Shelf life (use-by date, best-before date) and their validation
  – Freezing/defrosting procedures
  – Organisation, storage, stock management
  – Cleaning and disinfection plan
  – Pest control plan
  – Water supply
  – Checks on receipt and dispatch
  – Procedures related to the control of certain processes by hazard type: parasitism in fishery products (sushi), enterohaemorrhagic E. coli (cooking minced meat for sensitive populations), rapid cooling
  – Display of mandatory allergens and origin of meat

  3.2. HACCP principles
  3.3. Monitoring and verification measures (self-checks and records)
  3.4. The GBPH for the specified sector, specific measures
  3.5. Traceability.