Bonnes pratiques d’hygiène et de travail en cuisine satellite

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Public concerné

Personnel en charge de la réception, de la remise en température et de la distribution des préparations culinaires élaborées à l’avance. Adaptation possible à un public en situation de handicap.

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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 de/d’ :

• Appliquer les bonnes pratiques d’hygiène et de travail au quotidien.
• Remplir les autocontrôles indispensables.

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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 d’hygiène.
• Décrire le principe de la liaison froide ou liaison chaude.
• Comprendre, mettre en œuvre et savoir remplir les documents d’autocontrôles.

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Contenu

• Définition de la sécurité alimentaire.
• Description des familles et des conditions de vie des micro-organismes.
• Réflexion sur les moyens et attitudes permettant de prévenir la contamination et le développement microbien.
• Définition et principe de la liaison froide ou liaison chaude.
• Précision sur le rôle des températures.
• Présentation des auto-contrôles incontournables.

[Télécharger la fiche cabas hygiène]

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Méthodes pédagogiques

Méthodes expositives, participatives et actives alternant :

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