Being a foodservice worker isn't something you can just wing—it's a profession, which is why it's so important to receive training in this field. After all, the health of your customers and the reputation of your establishment rest largely on your shoulders and those of your staff.
In institutional food service—as in traditional, commercial, or fast-food restaurants—certain training courses are mandatory, such as those focused on food safety and hygiene. Whether you work in a school, a company, a medical-social facility, or a government agency, or whether you’re part of the institutional food service sector operating under a delegated management model, this training course is definitely relevant to you. Read on to learn more!
Whether your institutional dining facility is publicly or privately operated, the training programs we will discuss in this article are mandatory. However, we encourage you to view these training programs—and food safety training in particular—as a fundamental step in the career of anyone working in institutional dining. You should also see this as a way to involve your employees in the overall monitoring of the system you have put in place.
This training course will teach you how to minimize health risks and food hazards, such as microbial contamination (Salmonella, Listeria, Staphylococcus), food poisoning, and allergic reactions. In this way, you will ensure the safety of your customers and maintain optimal food hygiene in compliance with the law.
Neglecting this can have serious consequences, not only for your customers’ health, but also for your restaurant’s reputation and long-term viability. Ensuring that your staff is trained in food safety and hygiene, as well as proper food storage, will also help you earn the trust of your customers and business partners.
The habits developed through this code of conduct ensure quality and optimize the operation of your facility. They will help you avoid many problems before they arise or resolve them quickly.
Certain training courses are mandatory in the foodservice industry, including HACCP training. Whether it’s the objective, content, cost, or duration, you’ll soon know everything there is to know about it.
What does the acronym HACCP stand for? Hazard Analysis and Critical Control Points. And what does that mean in French? It translates to “system for analyzing hazards and critical control points.” It is one of the essential training courses in institutional food service. It has been mandatory since 2011 (Decree No. 2011-731 of June 24, 2011, and Order of October 5, 2011).
The goal of this training is clear and can be summed up in one sentence: to train, educate, and empower those working in the restaurant industry regarding food safety and hygiene standards.
It is based on 4 pillars:
Participants will complete this training course with a solid grasp of certain concepts and best practices that will enable them to identify, anticipate, reduce, and eliminate:
That's it—we've seen it all!
They are also able to :
👉 To find out more: The 12 steps of the HACCP method
This hygiene training is mandatory for at least one staff member. This designated person will be responsible for sharing their knowledge with the rest of the team and ensuring that hygiene rules are properly followed.
This obligation does not apply to you if :
This training is mandatory in institutional food service, just as it is for traditional restaurants, caterers, fast-food establishments, cafeterias, etc.
In the event of a breach of this obligation, penalties may range from a fine to a formal notice, or even the temporary or permanent closure of the establishment.
The answer to this question depends on the organization you choose. On average, expect to pay between €200 and €450 per person. The training lasts at least 14 hours and is generally spread over two days.
It should be noted that the law does not specify an expiration date for this training or require its renewal. However, given the importance of food safety and hygiene, it is better to have an employee on your team who is over-trained than one who is under-trained.
To take this training course, you will need to contact one of the accredited organizations listed in the DRAAF (Regional Directorate for Food, Agriculture, and Forestry) directory. Also, make sure that the organization you choose has a ROFHYA number.
Once you have completed the training, you will be issued with a certificate. The same certificate will be required for health checks.
The Departmental Directorate for Public Health conducts inspections. Through these inspections, it ensures that the HACCP method is implemented and followed. Inspectors review all aspects related to hygiene and food safety throughout the restaurant.
Don't wait for inspectors to arrive to ensure compliance with these rules. It is strongly recommended that you implement a self-assessment process to identify critical points, evaluate them regularly (through laboratory analyses, temperature measurements, etc.), and take corrective action as needed.
This requirement applies only to restaurant owners who wish to obtain a restaurant license to sell alcohol on their premises. What is the purpose of this training course? To instill a sense of responsibility in and raise awareness among owners of drinking establishments regarding the fight against alcoholism, drug abuse, smoking, and noise pollution.
This training program lasts an average of 20 hours, after which an operating permit valid for 10 years is issued.
You are not required to train your staff in occupational risk prevention, but we strongly recommend that you do so. Doing so will help you minimize the hazards inherent in the foodservice industry (falls, cuts, burns, musculoskeletal disorders, circulatory problems, etc.). This guide from the National Institute for Research and Safety will surely be of help!
If your establishment sells alcoholic beverages between 10 p.m. and 8 a.m., the PVBAN training course is also part of the mandatory training for the restaurant industry. This course lasts an average of 8 hours. It is designed to inform participants about the requirements for selling alcohol at night.
👉 Learn more: Health Inspections at Your Restaurant: Everything You Need to Know
