Bonnes pratiques de travail en restauration

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Public concerné

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Pré-requis

Cette action de formation ne nécessite aucun prérequis.

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Objectifs de la formation

A l’issue de la formation et en situation professionnelle, le stagiaire sera capable d’ :

• Appliquer les bonnes pratiques de travail à chaque étape d’une recette et renseigner si besoin les autocontrôles pour pallier à une éventuelle suspicion de TIAC.

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Objectifs pédagogiques

A l’issue de la formation, le stagiaire sera en mesure de/d’ :

• Se reconnaître comme maillon essentiel de la chaîne alimentaire.
• Décrire les bases de la vie des microorganismes.
• Appliquer les bonnes pratiques de travail en situation.
• Comprendre, mettre en œuvre et remplir les documents d’autocontrôles.
• Mesurer l’impact de mauvaises pratiques de travail à travers des exemples de TIAC.

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Contenu

• Définition de la sécurité alimentaire.
• Notions de microbiologie (familles, vie des micro-organismes).
• Bonnes pratiques de travail de la réception au service (contrôle des températures, traçabilité, échantillons témoins et présentation documentaire).
• TIAC (Toxi-Infection Alimentaire Collective) : définition, statistiques, exemples.

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Méthodes pédagogiques

Méthodes expositives, participatives et actives alternant :

• Exposé sur un support audiovisuel.
• Échanges sur les pratiques.
• Exercices, cas pratique individuels.

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Intervenants et formateurs

Professionnel spécialiste de l’hygiène en restauration collective.

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Modalités d'évaluation

Quizz, Questionnaire, QCM

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Modalités de financement

Consultez notre rubrique « Financer sa formation » ou  Contactez-nous pour plus d’informations.

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Modalités d’accueil des personnes en situation de handicap

Nos salles sont équipées d’un accès pour personnes en situation de handicap.

Si la formation nécessite une adaptation à un handicap, merci de nous le préciser.

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Avis sur la formation