Maîtriser les bases de l'HACCP (Août 2023)

Introduction to the basics of HACCP with an overview of its importance in ensuring food safety by identifying and controlling potential hazards at each stage of production.

Explanation of the key steps in implementing HACCP in a food establishment including analysis of dangers, critical control points (CCP), and setting critical limits.

Guidance on updating the cleaning plan during periods like holidays for reorganization in the kitchen to maintain hygiene standards.

Understanding the significance of HACCP in ensuring food safety by identifying and controlling potential hazards at each stage of production.

Importance of implementing good hygiene practices as required by regulations in various sectors like restaurants, butcheries, and supermarkets to meet safety standards.

Illustration of how HACCP principles can be applied to a specific food item, such as chocolate mousse, by identifying potential dangers and critical control points.

Explanation of the cold chain concept, emphasizing the importance of maintaining proper temperatures from production to consumption to ensure food safety and quality.

Importance of monitoring and controlling temperatures upon receiving food deliveries to ensure compliance with safety standards and prevent issues with product quality.

Discusses different methods for temperature control in healthcare facilities, including paper-based recording, tablet-based monitoring, and connected temperature recorders.

Briefly mentions other temperature recordings relevant to different sectors like rapid cooling, reheating, service temperatures, and delivery requirements.

Explains the concept of traceability in food safety, including internal and supplier traceability, with details on recording products and ingredients.

Details the labeling of secondary shelf life on opened or prepared products, emphasizing the importance of clear labeling and differentiation with production dates.

Addresses the regulatory requirements for hygiene plans, cleaning schedules, product dilutions, equipment maintenance, and hygiene product selection.

The video discusses the application features and how they can help in establishing new work habits, setting up cleaning plans, managing suppliers, and receiving guidance even for non-experts in food safety and hygiene practices.

The application provides training for teams through practical and interactive sessions that include setting up the tablet, performing exercises, and ongoing support from a dedicated project manager. Regular follow-ups are scheduled to ensure smooth operations and address any queries or modifications.

The application offers various modules such as goods reception control, labeling, temperature monitoring, and preparation operations. It provides comprehensive functionalities tailored to different types of establishments at a starting price of 47 euros per month.

The video mentions upcoming workshops on traceability, cold chain management, and other topics. These workshops aim to delve deeper into specific subjects and provide opportunities for participants to ask questions and interact with experts.

Discussions include the importance of using approved cleaning products, the regulation and best practices for defrosting food products, and the considerations for food traceability, especially when using produce from personal gardens.