HACCP & Food Safety Management Training
Course Rating
Active Learners
What's included in this Course
- 5 Modules
- Access of Mobile and PC
- 5 Quizzes, 1 Final Quiz
- Lifetime Access
HACCP and Food Safety Management Course Overview
The HACCP and Food Safety Management Training course provides a comprehensive introduction to implementing Hazard Analysis and Critical Control Point (HACCP) principles within the French and European food safety framework. Designed for professionals working in food production, processing, catering, retail, and hospitality, this course explores the practical responsibilities of maintaining safe food operations while meeting regulatory expectations.
Participants will gain an understanding of French HACCP logic, relevant French and EU food safety legislation, and the essential role of the Plan de Maîtrise Sanitaire (PMS) in supporting food hygiene management. The course also explains how to design, implement, and maintain a compliant HACCP plan that supports consistent food safety practices and inspection readiness.
With lifetime access, learners can study at their own pace and revisit the content whenever needed. Upon successful completion, participants receive a professional certificate that demonstrates their knowledge of HACCP principles and food safety management, supporting ongoing professional development across France and the European Union.
Course Curriculum
6 sections 4 Hours total length
Understanding French HACCP Logic and Food Safety Responsibility
- Preventive food safety thinking in French restaurants, catering, retail, and production sites
- Biological, chemical, physical, and allergen hazards in French food operations
- Food hygiene, food quality, food defense, food fraud, and consumer protection duties
- HACCP roles for food handlers, supervisors, managers, operators, and HACCP teams
- Quiz
Navigating French and EU Food Safety Laws
- EU Hygiene Package duties under Regulations 178 2002, 852 2004, 853 2004, and 2017 625
- French Code rural duties under L233-4 and D233-11 to D233-13
- DGAL, Ministry of Agriculture, ANSES, DGCCRF, DRAAF, DDPP, and DDETSPP responsibilities
- RappelConso, traceability, withdrawal, recall, allergen information, and official control evidence
- Quiz
Implementing the Plan de Maitrise Sanitaire (PMS) in French
- PMS structure for French establishments and the link with EU HACCP obligations
- Bonnes Pratiques d’Hygiène, cleaning and disinfection, pest control, water safety, and staff hygiene
- La marche en avant, zoning, cold chain control, storage flow, and contamination prevention
- GBPH use for bakeries, restaurants, butchers, dairies, caterers, and artisan food businesses
- Quiz
Food Businesses Designing and Maintaining a Compliant HACCP Plan
- HACCP team, product description, intended use, process flow, and on-site flow confirmation
- Hazard analysis, CCP selection, PRPs, OPRPs, control points, and critical limits
- Monitoring records, corrective actions, verification, validation, calibration, and review frequency
- Non-conformity logs, supplier files, batch records, health marks, and proof for inspectors
- Quiz
Ensuring Training, Inspection Readiness, and Food Safety Performance
- Commercial catering hygiene training under the Arrêté du 12 février 2024
- ROFHY registered providers, DRAAF or DAAF oversight, Qualiopi, certificates, and training evidence
- DDPP and DDETSPP inspection preparation, PMS binder review, audit trails, and corrective action follow-up
- ISO 22000, FSSC 22000, BRCGS, IFS, SQF, food safety culture, and continuous improvement
- Quiz
Final Quiz
Requirements
Certification
Upon successful completion of this course, learner will receive a free Certificate of Completion. Learner can choose the preferred language of the certifcate whether they want it in english or french.
