Food safety is an essential element for the proper functioning of establishments that are part of the agri-food chain, especially restaurants. It is the responsibility of the restaurateur and each member of his team to ensure healthy and clean food preparations in order to preserve the health of the client / consumer as well as the reputation and perpetuity of the establishment. The objective of this course is to introduce hospitality students to the basics of hygiene and food safety in a restaurant. It is about knowing the regulations, norms and standards that regulate food production in restaurants.

Temps présentiel : 17.5 heures

Charge de travail étudiant : 32.5 heures

Méthode(s) d'évaluation : Examen final, Participation et assiduité, Travail personnel

Référence :
---, Understanding Food Safety Management Systems: A Practical Approach to the Application of ISO-22000:2005 ---, ISO 22000 Standard Procedures for Food Safety Management Systems ---, HACCP: a Practical Approach,3rd edition, 2013 ---, ISO 22000, HACCP et sécurité des aliments : Recommandations, outils, FAQ et retours de terrain