{"id":1326,"date":"2022-07-22T17:58:04","date_gmt":"2022-07-22T15:58:04","guid":{"rendered":"http:\/\/cfrestauration.com\/?page_id=1326"},"modified":"2026-06-20T13:50:00","modified_gmt":"2026-06-20T11:50:00","slug":"formation-pms","status":"publish","type":"page","link":"https:\/\/cfrestauration.com\/index.php\/formation-pms\/","title":{"rendered":"&#8212; Formation PMS"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"1326\" class=\"elementor elementor-1326\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-35559ef elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"35559ef\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cc2a7fe\" data-id=\"cc2a7fe\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-da34b24 elementor-widget elementor-widget-heading\" data-id=\"da34b24\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Formation PMS<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-eaf547f elementor-widget elementor-widget-heading\" data-id=\"eaf547f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">responsables de cuisine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-645708e8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"645708e8\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4c1c1aa\" data-id=\"4c1c1aa\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a57ccda elementor-widget elementor-widget-html\" data-id=\"a57ccda\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<!-- ===================================================================\n     MISE \u00c0 JOUR ANNUELLE \u2014 change uniquement ces 4 valeurs :\n     \u2022 Ann\u00e9e ............ 2025   (data-year + titre)\n     \u2022 Taux de r\u00e9ussite . 100    (data-target de #cfr-reussite)\n     \u2022 Taux de pr\u00e9sence . 96     (data-target de #cfr-presence)\n     \u2022 Note moyenne ..... 14,4   (texte sous la r\u00e9ussite)\n==================================================================== -->\n<section class=\"cfr-stats\" aria-label=\"Indicateurs de r\u00e9sultats 2025\">\n  <div class=\"cfr-stats__head\">\n    <h2 class=\"cfr-stats__title\">Nos r\u00e9sultats <span>2025<\/span><\/h2>\n    <p class=\"cfr-stats__sub\">La qualit\u00e9 de nos formations, en chiffres<\/p>\n  <\/div>\n\n  <div class=\"cfr-stats__grid\">\n\n    <!-- R\u00e9ussite (mise en avant) -->\n    <article class=\"cfr-card cfr-card--lead\">\n      <div class=\"cfr-card__num\"><span class=\"cfr-approx\">\u2248<\/span><span id=\"cfr-reussite\" data-target=\"100\">0<\/span><span class=\"cfr-unit\">%<\/span><\/div>\n      <div class=\"cfr-card__label\">Taux de r\u00e9ussite<\/div>\n      <div class=\"cfr-card__detail\">Note moyenne d'\u00e9valuation : <strong>14,4\/20<\/strong><br>Tous les stagiaires \u00e9valu\u00e9s ont atteint le seuil.<\/div>\n    <\/article>\n\n    <!-- Pr\u00e9sence -->\n    <article class=\"cfr-card\">\n      <div class=\"cfr-card__num\"><span id=\"cfr-presence\" data-target=\"96\">0<\/span><span class=\"cfr-unit\">%<\/span><\/div>\n      <div class=\"cfr-card__label\">Taux de pr\u00e9sence<\/div>\n      <div class=\"cfr-card__detail\">Assiduit\u00e9 moyenne des stagiaires sur l'ensemble de nos sessions.<\/div>\n    <\/article>\n\n  <\/div>\n<\/section>\n\n<style>\n  .cfr-stats{font-family:'Segoe UI',Helvetica,Arial,sans-serif;max-width:900px;margin:40px 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class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ca57434\" data-id=\"ca57434\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-fee4cc3 elementor-widget elementor-widget-eael-image-accordion\" data-id=\"fee4cc3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"eael-image-accordion.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t    <div class=\"eael-img-accordion accordion-direction-horizontal eael-img-accordion-horizontal-align-center eael-img-accordion-vertical-align-center\" id=\"eael-img-accordion-fee4cc3\" data-img-accordion-id=\"fee4cc3\" data-img-accordion-type=\"on-hover\">\n                    \n            <div class=\"eael-image-accordion-hover eael-image-accordion-item\" style=\"background-image: url(http:\/\/cfrestauration.com\/wp-content\/uploads\/2022\/07\/chef-cooking-with-flame-in-a-frying-pan-on-a-kitch-2022-04-19-23-34-17-utc-scaled.jpg);\"  tabindex=\"0\">\n                <div class=\"overlay\">\n                                        <div class=\"overlay-inner \">\n                        <h2 class=\"img-accordion-title\">Module 1: Le plan de ma\u00eetrise sanitaire<\/h2>                            <p><p>\u25cf Les BPH :<br \/>\u25cb l&#8217;hygi\u00e8ne du personnel et des manipulations ;<br \/>\u25cb le respect des temp\u00e9ratures de conservation, cuisson et refroidissement ;<br \/>\u25cb les dur\u00e9es de vie (date limite de consommation, date limite d&#8217;utilisation optimale) ;<br \/>\u25cb les proc\u00e9dures de cong\u00e9lation\/d\u00e9cong\u00e9lation ;<br \/>\u25cb l&#8217;organisation, le rangement, la gestion des stocks.<br \/>\u25cf Les principes de l&#8217;HACCP.<br \/>\u25cf Les mesures de v\u00e9rification (autocontr\u00f4les et enregistrements).<br \/>\u25cf Le GBPH du secteur d&#8217;activit\u00e9.<br \/>\u25cf la liste des PRPO, PRP et CCP.<\/p><\/p>\n                                            <\/div>\n                <\/div>\n            <\/div>\n                    \n            <div class=\"eael-image-accordion-hover eael-image-accordion-item\" style=\"background-image: url(http:\/\/cfrestauration.com\/wp-content\/uploads\/2022\/07\/professional-chef-in-the-kitchen-roasts-vegetables-2022-04-19-23-40-50-utc-scaled.jpg);\"  tabindex=\"0\">\n                <div class=\"overlay\">\n                                        <div class=\"overlay-inner \">\n                        <h2 class=\"img-accordion-title\">Module 2: Ma\u00eetrise sanitaire en restauration collective<\/h2>                            <p><p>\u25cf Les cons\u00e9quences des manquements aux r\u00e8gles d\u2019hygi\u00e8ne en cuisine (toxi-infections alimentaires collectives, et la cha\u00eene des responsabilit\u00e9s).<br \/>\u25cf Analyse des dangers pour le consommateur en cuisine (Les diff\u00e9rents risques et principalement le risque microbiologique).<br \/>\u25cf Les moyens de ma\u00eetrise des dangers: (L\u2019hygi\u00e8ne du personnel et des manipulations &#8211; La qualit\u00e9 de la mati\u00e8re premi\u00e8re &#8211; Les conditions de pr\u00e9paration &#8211; La marche en avant et la s\u00e9paration des activit\u00e9s dans l&#8217;espace et le temps &#8211; La cha\u00eene du froid et du chaud &#8211; Les conditions de distribution du repas &#8211; L\u2019entretien des locaux et du mat\u00e9riel).<\/p><\/p>\n                                            <\/div>\n                <\/div>\n            <\/div>\n                    \n            <div class=\"eael-image-accordion-hover eael-image-accordion-item\" style=\"background-image: url(http:\/\/cfrestauration.com\/wp-content\/uploads\/2022\/07\/cooking-process-professional-team-of-chef-and-two-2021-12-27-21-41-39-utc-scaled.jpg);\"  tabindex=\"0\">\n                <div class=\"overlay\">\n                                        <div class=\"overlay-inner \">\n                        <h2 class=\"img-accordion-title\">Module 3 : V\u00e9rification du PMS<\/h2>                            <p><p>En se basant sur le PMS actuel, nous proc\u00e9derons \u00e0 la v\u00e9rification de l\u2019efficacit\u00e9 du syst\u00e8me HACCP mis en<br \/>place, en proc\u00e9dant comme suit un contr\u00f4le des points suivant :<br \/>\u25cf la liste de l&#8217;Equipe HACCP,<br \/>\u25cf les documents d\u2019auto contr\u00f4le,<br \/>\u25cf les proc\u00e9dures li\u00e9es au op\u00e9ration courante,<br \/>\u25cf les Plans de Nettoyage et de D\u00e9sinfection r\u00e9aliser par le fournisseur de produit d&#8217;entretien,<br \/>\u25cf la liste des PRPO, PRP et CCP.<\/p><\/p>\n                                            <\/div>\n                <\/div>\n            <\/div>\n                <\/div>\n        <style typr=\"text\/css\">\n                    #eael-img-accordion-fee4cc3 .eael-image-accordion-hover:hover {\n                        flex: 3 1 0% !important;\n                    }\n                    #eael-img-accordion-fee4cc3 .eael-image-accordion-hover:hover:hover .overlay-inner * {\n                        opacity: 1;\n                        visibility: visible;\n                        transform: none;\n                        transition: all .3s .3s;\n                    }\n                <\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-a3a0bb6 elementor-hidden-desktop elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"a3a0bb6\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-a59077d\" data-id=\"a59077d\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-efe835d elementor-widget elementor-widget-eael-adv-accordion\" data-id=\"efe835d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"eael-adv-accordion.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t            <div class=\"eael-adv-accordion\" id=\"eael-adv-accordion-efe835d\" data-scroll-on-click=\"no\" data-scroll-speed=\"300\" data-accordion-id=\"efe835d\" data-accordion-type=\"accordion\" data-toogle-speed=\"300\">\n            <div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"module-1-le-plan-de-matrise-sanitaire\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"1\" aria-controls=\"elementor-tab-content-2511\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-key\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-key\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Module 1: Le plan de ma\u00eetrise sanitaire<\/span><\/div><div id=\"elementor-tab-content-2511\" class=\"eael-accordion-content clearfix\" data-tab=\"1\" aria-labelledby=\"module-1-le-plan-de-matrise-sanitaire\"><p>\u25cf Les BPH :<br \/>\u25cb l&#8217;hygi\u00e8ne du personnel et des manipulations ;<br \/>\u25cb le respect des temp\u00e9ratures de conservation, cuisson et refroidissement ;<br \/>\u25cb les dur\u00e9es de vie (date limite de consommation, date limite d&#8217;utilisation optimale) ;<br \/>\u25cb les proc\u00e9dures de cong\u00e9lation\/d\u00e9cong\u00e9lation ;<br \/>\u25cb l&#8217;organisation, le rangement, la gestion des stocks.<br \/>\u25cf Les principes de l&#8217;HACCP.<br \/>\u25cf Les mesures de v\u00e9rification (autocontr\u00f4les et enregistrements).<br \/>\u25cf Le GBPH du secteur d&#8217;activit\u00e9.<br \/>\u25cf la liste des PRPO, PRP et CCP.<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"module-2-matrise-sanitaire-en-restauration-collective\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"2\" aria-controls=\"elementor-tab-content-2512\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-key\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-key\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Module 2: Ma\u00eetrise sanitaire en restauration collective<\/span><\/div><div id=\"elementor-tab-content-2512\" class=\"eael-accordion-content clearfix\" data-tab=\"2\" aria-labelledby=\"module-2-matrise-sanitaire-en-restauration-collective\"><p>\u25cf Les cons\u00e9quences des manquements aux r\u00e8gles d\u2019hygi\u00e8ne en cuisine (toxi-infections alimentaires<br \/>collectives, et la cha\u00eene des responsabilit\u00e9s).<br \/>\u25cf Analyse des dangers pour le consommateur en cuisine (Les diff\u00e9rents risques et principalement le<br \/>risque microbiologique).<br \/>\u25cf Les moyens de ma\u00eetrise des dangers: (L\u2019hygi\u00e8ne du personnel et des manipulations &#8211; La qualit\u00e9 de<br \/>la mati\u00e8re premi\u00e8re &#8211; Les conditions de pr\u00e9paration &#8211; La marche en avant et la s\u00e9paration des<br \/>activit\u00e9s dans l&#8217;espace et le temps &#8211; La cha\u00eene du froid et du chaud &#8211; Les conditions de distribution<br \/>du repas &#8211; L\u2019entretien des locaux et du mat\u00e9riel).<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"module-3-vrification-du-pms\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"3\" aria-controls=\"elementor-tab-content-2513\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-key\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-key\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Module 3 : V\u00e9rification du PMS<\/span><\/div><div id=\"elementor-tab-content-2513\" class=\"eael-accordion-content clearfix\" data-tab=\"3\" aria-labelledby=\"module-3-vrification-du-pms\"><p>En se basant sur le PMS actuel, nous proc\u00e9derons \u00e0 la v\u00e9rification de l\u2019efficacit\u00e9 du syst\u00e8me HACCP mis en<br \/>place, en proc\u00e9dant comme suit un contr\u00f4le des points suivant :<br \/>\u25cf la liste de l&#8217;Equipe HACCP,<br \/>\u25cf les documents d\u2019auto contr\u00f4le,<br \/>\u25cf les proc\u00e9dures li\u00e9es au op\u00e9ration courante,<br \/>\u25cf les Plans de Nettoyage et de D\u00e9sinfection r\u00e9aliser par le fournisseur de produit d&#8217;entretien,<br \/>\u25cf la liste des PRPO, PRP et CCP.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-c8f56bc elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c8f56bc\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-eb92d1c\" data-id=\"eb92d1c\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0a4ba65 elementor-widget elementor-widget-eael-adv-accordion\" data-id=\"0a4ba65\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"eael-adv-accordion.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t            <div class=\"eael-adv-accordion\" id=\"eael-adv-accordion-0a4ba65\" data-scroll-on-click=\"no\" data-scroll-speed=\"300\" data-accordion-id=\"0a4ba65\" data-accordion-type=\"accordion\" data-toogle-speed=\"300\">\n            <div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"programme\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"1\" aria-controls=\"elementor-tab-content-1071\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Programme<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-1071\" class=\"eael-accordion-content clearfix\" data-tab=\"1\" aria-labelledby=\"programme\"><p><span style=\"text-decoration: underline\"><strong>1er demi journ\u00e9e<\/strong><\/span><\/p><p><strong><span class=\"S1PPyQ\">Module 1 : Le plan de ma\u00eetrise sanitaire<\/span><\/strong><\/p><ul><li><span class=\"S1PPyQ\">Les bonnes pratiques d&#8217;hygi\u00e8ne<\/span><ul><li><span class=\"S1PPyQ\">L&#8217;hygi\u00e8ne du personnel et des manipulations<\/span><\/li><li><span class=\"S1PPyQ\">Le respect des temp\u00e9ratures de conservation, cuisson et refroidissement<\/span><\/li><li><span class=\"S1PPyQ\">Les dur\u00e9es de vie (date limite de consommation, date limite d&#8217;utilisation optimal)<\/span><\/li><li><span class=\"S1PPyQ\">Les proc\u00e9dure de cong\u00e9lation\/d\u00e9cong\u00e9lation<\/span><\/li><li><span class=\"S1PPyQ\">L&#8217;organisation, le rangement, la gestion des stocks<\/span><\/li><\/ul><\/li><li><span class=\"S1PPyQ\">Les principes de l&#8217;HACCP<\/span><\/li><li><span class=\"S1PPyQ\">Les mesures de v\u00e9rification (autocontr\u00f4les et enregistrements)<\/span><\/li><li><span class=\"S1PPyQ\">Le GBPH du secteur d&#8217;activit\u00e9<\/span><\/li><li><span class=\"S1PPyQ\">La liste des PRPO, PRP et CCP.<\/span><\/li><\/ul><p><span style=\"text-decoration: underline\"><strong>2e demi journ\u00e9e<\/strong><\/span><\/p><p><strong><span class=\"S1PPyQ\">Module 2 : Maitrise sanitaire en restauration collective<\/span><\/strong><\/p><p class=\"_04xlpA direction-ltr align-justify para-style-body\"><span class=\"S1PPyQ\">Les cons\u00e9quences des manquements aux r\u00e8gles d\u2019hygi\u00e8ne en cuisine (toxi-infections alimentaires collectives, et la chaine des responsabilit\u00e9s).<\/span><\/p><ul><li><span class=\"S1PPyQ\">Analyse des dangers pour le consommateur en cuisine (Les diff\u00e9rents risques et principalement le risque microbiologique).<\/span><\/li><li><span class=\"S1PPyQ\">Les moyens de ma\u00eetrise des dangers : (L\u2019hygi\u00e8ne du personnel et des manipulations &#8211; La qualit\u00e9 de la mati\u00e8re premi\u00e8re &#8211; Les conditions de pr\u00e9paration &#8211; La marche en avant et la s\u00e9paration des activit\u00e9s dans l&#8217;espace et le temps &#8211; La cha\u00eene du froid et du chaud -Les conditions de distribution du repas &#8211; L\u2019entretien des locaux et du mat\u00e9riel).<\/span><\/li><\/ul><p><span style=\"text-decoration: underline\"><strong>3e demi journ\u00e9e<\/strong><\/span><\/p><p><strong><span class=\"S1PPyQ\">Module 3 : V\u00e9rification du PMS<\/span><\/strong><\/p><p class=\"_04xlpA direction-ltr align-justify para-style-body\"><span class=\"S1PPyQ\">En se basant sur le PMS actuel, nous proc\u00e9derons \u00e0 la v\u00e9rification de l\u2019efficacit\u00e9 du syst\u00e8me HACCP mis en place, en proc\u00e9dant comme suit un contr\u00f4le des points suivant :<\/span><\/p><ul><li><span class=\"S1PPyQ\">La liste de l&#8217;\u00c9quipe HACCP,<\/span><\/li><li><span class=\"S1PPyQ\">Les documents d\u2019auto contr\u00f4le,<\/span><\/li><li><span class=\"S1PPyQ\">Les proc\u00e9dures li\u00e9es au op\u00e9ration courante,<\/span><\/li><li><span class=\"S1PPyQ\">Les plans de nettoyage et de d\u00e9sinfection r\u00e9alis\u00e9s par le fournisseur de produit d&#8217;entretien,<\/span><\/li><li><span class=\"S1PPyQ\">La liste des PRPO, PRP et CCP.<\/span><\/li><\/ul><p><span style=\"text-decoration: underline\"><strong>4e demi journ\u00e9e<\/strong><\/span><\/p><ul><li><span class=\"S1PPyQ\">Mise en application<\/span><\/li><li><span class=\"S1PPyQ\">\u00c9valuation th\u00e9orique et \u00e9valuation pratique<\/span><\/li><\/ul><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"finalit\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"2\" aria-controls=\"elementor-tab-content-1072\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Finalit\u00e9<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-1072\" class=\"eael-accordion-content clearfix\" data-tab=\"2\" aria-labelledby=\"finalit\"><p><span class=\"S1PPyQ\">\u00c0 l&#8217;issue de la formation, l&#8217;apprenant doit \u00eatre en mesure de connaitre les diff\u00e9rentes parties du plan de maitrise sanitaire et de les mettre en pratique.<\/span><\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"mthode-pdagogique\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"3\" aria-controls=\"elementor-tab-content-1073\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-accordion-tab-title\">M\u00e9thode p\u00e9dagogique<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-1073\" class=\"eael-accordion-content clearfix\" data-tab=\"3\" aria-labelledby=\"mthode-pdagogique\"><p><b>M\u00e9thode expositive :<br \/><\/b>\u25cf Expos\u00e9 th\u00e9orique<br \/><b>M\u00e9thode interrogative :<br \/><\/b>\u25cf Questionnement du formateur<br \/>\u25cf Echanges sur les exp\u00e9riences v\u00e9cues<br \/><b>M\u00e9thode d\u00e9monstrative et active :<br \/><\/b>\u25cf Exercices pratiques<br \/>\u25cf Mise en situation<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"evaluation\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"4\" aria-controls=\"elementor-tab-content-1074\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Evaluation<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-1074\" class=\"eael-accordion-content clearfix\" data-tab=\"4\" aria-labelledby=\"evaluation\"><p>\u25cf Pr\u00e9-\u00e9valuation<br \/>\u25cf \u00c9valuation continue<br \/>\u25cf \u00c9valuation finale<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"moyens-techniques\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"5\" aria-controls=\"elementor-tab-content-1075\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Moyens techniques<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-1075\" class=\"eael-accordion-content clearfix\" data-tab=\"5\" aria-labelledby=\"moyens-techniques\"><p>\u25cf Ordinateur, vid\u00e9oprojecteur et enceinte<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"ressources-pdagogiques\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"6\" aria-controls=\"elementor-tab-content-1076\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Ressources p\u00e9dagogiques<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-1076\" class=\"eael-accordion-content clearfix\" data-tab=\"6\" aria-labelledby=\"ressources-pdagogiques\"><p>\u25cf Support de cours<br \/>\u25cf Livret de formation<br \/>\u25cf Attestation de formation<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"objectifs-gnraux\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"7\" aria-controls=\"elementor-tab-content-1077\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Objectifs g\u00e9n\u00e9raux<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-1077\" class=\"eael-accordion-content clearfix\" data-tab=\"7\" aria-labelledby=\"objectifs-gnraux\"><p>\u25cf Am\u00e9liorer les comp\u00e9tences des agents afin de leur permettre de r\u00e9pondre aux normes<br \/>r\u00e9glementaires applicables au sein des cuisines centrales<br \/>\u25cf Am\u00e9liorer la qualit\u00e9 des prestations d\u00e9volues au service.<br \/>\u25cf Sensibiliser les utilisateurs de la cuisine \u00e0 toutes les phases de fonctionnement d\u2019une cuisine<br \/>\u25cf Appliquer les r\u00e8gles de s\u00e9curit\u00e9 alimentaire \u00e9dict\u00e9es par les textes en vigueur:<br \/>\u25cb R\u00c8GLEMENT (CE) N\u00b0852\/2004 du PARLEMENT EUROP\u00c9EN et du CONSEIL du 29 avril<br \/>2004<br \/>\u25cb ARRETE DU 21 D\u00c9CEMBRE 2009<br \/>\u25cb ARR\u00caT\u00c9 MINIST\u00c9RIEL DU 8 JUIN 2006 RELATIF \u00c0 L&#8217;AGR\u00c9MENT SANITAIRE<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"objectifs-pdagogiques\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"8\" aria-controls=\"elementor-tab-content-1078\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon far fa-lightbulb\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Objectifs p\u00e9dagogiques<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-1078\" class=\"eael-accordion-content clearfix\" data-tab=\"8\" aria-labelledby=\"objectifs-pdagogiques\"><p>\u25cf Conna\u00eetre les dangers alimentaires \u00e0 son poste de travail et leur contexte r\u00e9glementaire et<br \/>\u00e9conomique,<\/p><p>\u25cf Comprendre les m\u00e9canismes du d\u00e9veloppement microbien et les cons\u00e9quences de ce dernier en<br \/>termes de toxi-infection alimentaire,<br \/>\u25cf Mettre en pratique les r\u00e8gles d\u2019hygi\u00e8ne et les principes de la d\u00e9marche HACCP sur son lieu de<br \/>travail. D\u00e9celer les \u00ab points critiques \u00bb sp\u00e9cifiques \u00e0 son poste de travail et \u00eatre en mesure d\u2019y<br \/>apporter des solutions pratiques et simples.<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-2af07f9\" data-id=\"2af07f9\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e457178 elementor-widget elementor-widget-eael-adv-accordion\" data-id=\"e457178\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"eael-adv-accordion.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t            <div class=\"eael-adv-accordion\" id=\"eael-adv-accordion-e457178\" data-scroll-on-click=\"no\" data-scroll-speed=\"300\" data-accordion-id=\"e457178\" data-accordion-type=\"accordion\" data-toogle-speed=\"300\">\n            <div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"tarifs\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"1\" aria-controls=\"elementor-tab-content-2391\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-plus\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-minus\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Tarifs<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-2391\" class=\"eael-accordion-content clearfix\" data-tab=\"1\" aria-labelledby=\"tarifs\"><p>350\u20ac par personnes<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"format\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"2\" aria-controls=\"elementor-tab-content-2392\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-plus\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-minus\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Format<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-2392\" class=\"eael-accordion-content clearfix\" data-tab=\"2\" aria-labelledby=\"format\"><p>Pr\u00e9sentiel in situ ou sur un site pouvant accueillir les stagiaires dans des conditions id\u00e9al<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"groupe\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"3\" aria-controls=\"elementor-tab-content-2393\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-plus\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-minus\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Groupe<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-2393\" class=\"eael-accordion-content clearfix\" data-tab=\"3\" aria-labelledby=\"groupe\"><p>De 4 personnes mini et 12 maxi<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"pr-requis\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"4\" aria-controls=\"elementor-tab-content-2394\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-plus\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-minus\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Pr\u00e9-requis<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-2394\" class=\"eael-accordion-content clearfix\" data-tab=\"4\" aria-labelledby=\"pr-requis\"><p>Hygi\u00e8ne et s\u00e9curit\u00e9 alimentaire<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"dure\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"5\" aria-controls=\"elementor-tab-content-2395\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-plus\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-minus\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Dur\u00e9e<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-2395\" class=\"eael-accordion-content clearfix\" data-tab=\"5\" aria-labelledby=\"dure\"><p>14 heures<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"formateur\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"6\" aria-controls=\"elementor-tab-content-2396\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-plus\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-minus\"><\/i><\/span><span class=\"eael-accordion-tab-title\">Formateur<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-2396\" class=\"eael-accordion-content clearfix\" data-tab=\"6\" aria-labelledby=\"formateur\"><p>M. Fr\u00e9d\u00e9ric ELISABETH, Auditeur, Formateur Hygi\u00e8ne Alimentaire. Exp\u00e9rience professionnelle<br \/>en tant que g\u00e9rant de cuisine centrale<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"-modalit-technique-et-pdagogique-daccompagnement\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"7\" aria-controls=\"elementor-tab-content-2397\"><span class=\"eael-advanced-accordion-icon-closed\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-plus\"><\/i><\/span><span class=\"eael-advanced-accordion-icon-opened\"><i aria-hidden=\"true\" class=\"fa-accordion-icon fas fa-minus\"><\/i><\/span><span class=\"eael-accordion-tab-title\"> Modalit\u00e9 technique et p\u00e9dagogique d\u2019accompagnement<\/span><i aria-hidden=\"true\" class=\"fa-toggle fas fa-angle-right\"><\/i><\/div><div id=\"elementor-tab-content-2397\" class=\"eael-accordion-content clearfix\" data-tab=\"7\" aria-labelledby=\"-modalit-technique-et-pdagogique-daccompagnement\"><p>Formation en pr\u00e9sentiel<\/p><\/div>\n\t\t\t\t\t<\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6e8fa01e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6e8fa01e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-2ecba643\" data-id=\"2ecba643\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6fa4243f elementor-widget elementor-widget-html\" data-id=\"6fa4243f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<!-- ===================================================================\n     MISE \u00c0 JOUR ANNUELLE \u2014 change UNIQUEMENT ces valeurs chaque ann\u00e9e :\n     \u2022 Mill\u00e9sime ............ 2025\n     \u2022 Taux de satisfaction . 98 % (77 % tr\u00e8s satisfaits, 21 % satisfaits)\n     \u2022 Note moyenne ......... 14,4\/20\n     \u2022 Taux de r\u00e9ussite ..... 100 %\n     \u2022 Taux de pr\u00e9sence ..... 96 %\n     \u2022 Apprenants form\u00e9s .... 114\n     \u2022 Date de mise \u00e0 jour .. mai 2026\n     (le reste du bloc ne bouge pas)\n==================================================================== -->\n<section style=\"background-color: #f9f9f9; padding: 40px 50px; border-radius: 10px; margin-top: 40px; font-family: sans-serif;\">\n  <h2 style=\"text-align: center; font-size: 24px; margin-bottom: 6px;\">Sur toutes les formations<\/h2>\n  <p style=\"text-align: center; font-size: 14px; color: #777; margin: 0 0 30px;\">Indicateurs de r\u00e9sultats \u2014 ann\u00e9e 2025<\/p>\n\n  <div style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(250px, 1fr)); gap: 20px;\">\n\n    <div style=\"display: flex; align-items: flex-start; gap: 10px;\">\n      <span style=\"font-size: 20px;\">\u267f<\/span>\n      <p style=\"margin: 0;\"><strong>Accessibilit\u00e9 :<\/strong><br> R\u00e9f\u00e9rent handicap : Fr\u00e9d\u00e9ric Elisabeth \u2014 cfr.frederic@gmail.com \/ 0692 54 54 62. Adaptation \u00e9tudi\u00e9e au cas par cas.<\/p>\n    <\/div>\n\n    <div style=\"display: flex; align-items: flex-start; gap: 10px;\">\n      <span style=\"font-size: 20px;\">\u23f3<\/span>\n      <p style=\"margin: 0;\"><strong>D\u00e9lai d'acc\u00e8s :<\/strong><br> environ 1 mois entre la demande et l'entr\u00e9e en formation<\/p>\n    <\/div>\n\n    <div style=\"display: flex; align-items: flex-start; gap: 10px;\">\n      <span style=\"font-size: 20px;\">\ud83d\udd52<\/span>\n      <p style=\"margin: 0;\"><strong>Dur\u00e9e moyenne :<\/strong><br> 1-2 jours<\/p>\n    <\/div>\n\n    <div style=\"display: flex; align-items: flex-start; gap: 10px;\">\n      <span style=\"font-size: 20px;\">\ud83c\udf1f<\/span>\n      <p style=\"margin: 0;\"><strong>Taux de satisfaction :<\/strong><br> 98 % (77 % tr\u00e8s satisfaits, 21 % satisfaits)<\/p>\n    <\/div>\n\n    <div style=\"display: flex; align-items: flex-start; gap: 10px;\">\n      <span style=\"font-size: 20px;\">\ud83d\udcca<\/span>\n      <p style=\"margin: 0;\"><strong>Note moyenne d'\u00e9valuation :<\/strong><br> 14,4\/20<\/p>\n    <\/div>\n\n    <div style=\"display: flex; align-items: flex-start; gap: 10px;\">\n      <span style=\"font-size: 20px;\">\u2705<\/span>\n      <p style=\"margin: 0;\"><strong>Taux de r\u00e9ussite :<\/strong><br> 100 % (note moyenne 14,4\/20)<\/p>\n    <\/div>\n\n    <div style=\"display: flex; align-items: flex-start; gap: 10px;\">\n      <span style=\"font-size: 20px;\">\ud83d\udc65<\/span>\n      <p style=\"margin: 0;\"><strong>Taux de pr\u00e9sence :<\/strong><br> 96 %<\/p>\n    <\/div>\n\n    <div style=\"display: flex; align-items: flex-start; gap: 10px;\">\n      <span style=\"font-size: 20px;\">\ud83d\udcc5<\/span>\n      <p style=\"margin: 0;\"><strong>Apprenants form\u00e9s :<\/strong><br> 114 (en 2025)<\/p>\n    <\/div>\n\n    <div style=\"display: flex; align-items: flex-start; gap: 10px;\">\n      <span style=\"font-size: 20px;\">\ud83d\udcb6<\/span>\n      <p style=\"margin: 0;\"><strong>Financement :<\/strong><br> \u2705 OPCO \u2013 \u274c Non \u00e9ligible CPF<\/p>\n    <\/div>\n\n  <\/div>\n\n  <p style=\"text-align: center; font-size: 13px; color: #999; margin: 28px 0 0;\">Mise \u00e0 jour : mai 2026<\/p>\n<\/section>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ae980b3 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ae980b3\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-35d45e9\" data-id=\"35d45e9\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4f227da elementor-align-center elementor-widget elementor-widget-button\" data-id=\"4f227da\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-lg elementor-animation-shrink\" href=\"http:\/\/cfrestauration.com\/index.php\/demande-de-devis-formation\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Demander un devis<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2b252fef elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2b252fef\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-49d15d02\" data-id=\"49d15d02\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-294551a3 elementor-widget elementor-widget-text-editor\" data-id=\"294551a3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-family: Oxygen; font-size: 15px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400;\">&nbsp;Date de mise \u00e0 jour<\/span>&nbsp;le 30 Mai<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Formation PMS responsables de cuisine Nos r\u00e9sultats 2025 La qualit\u00e9 de nos formations, en chiffres \u22480% Taux de r\u00e9ussite Note moyenne d&#8217;\u00e9valuation : 14,4\/20Tous les stagiaires \u00e9valu\u00e9s ont atteint le [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-1326","page","type-page","status-publish","hentry","entry","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/cfrestauration.com\/index.php\/wp-json\/wp\/v2\/pages\/1326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cfrestauration.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cfrestauration.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cfrestauration.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cfrestauration.com\/index.php\/wp-json\/wp\/v2\/comments?post=1326"}],"version-history":[{"count":28,"href":"https:\/\/cfrestauration.com\/index.php\/wp-json\/wp\/v2\/pages\/1326\/revisions"}],"predecessor-version":[{"id":2674,"href":"https:\/\/cfrestauration.com\/index.php\/wp-json\/wp\/v2\/pages\/1326\/revisions\/2674"}],"wp:attachment":[{"href":"https:\/\/cfrestauration.com\/index.php\/wp-json\/wp\/v2\/media?parent=1326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}