Details.
Specific food hygiene training adapted to the activity of commercial catering establishments. The training covers the requirements of the applicable regulations and the HACCP principles, and is followed by the issue of a training certificate. At least one member of the establishment's staff must complete the training if no staff member holds a qualifying diploma or has at least three years of experience as a manager or operator in a food sector business. The training is intended for traditional restaurants, cafeterias and self-service establishments, fast food businesses, and other covered commercial catering activities.
