{"id":1336,"date":"2022-07-22T18:00:58","date_gmt":"2022-07-22T16:00:58","guid":{"rendered":"http:\/\/cfrestauration.com\/?page_id=1336"},"modified":"2026-06-20T13:51:09","modified_gmt":"2026-06-20T11:51:09","slug":"formation-hygiene-alimentaire","status":"publish","type":"page","link":"https:\/\/cfrestauration.com\/index.php\/formation-hygiene-alimentaire\/","title":{"rendered":"&#8212; Formation hygi\u00e8ne alimentaire"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"1336\" class=\"elementor elementor-1336\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1c9a3a5 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1c9a3a5\" 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-9d97225\" data-id=\"9d97225\" 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-1f260b3 elementor-widget elementor-widget-heading\" data-id=\"1f260b3\" 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 Hygi\u00e8ne alimentaire<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-01307b0 elementor-widget elementor-widget-heading\" data-id=\"01307b0\" 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\">restauration commerciale<\/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-48911057 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"48911057\" 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-691e0e18\" data-id=\"691e0e18\" 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-da8bcfd elementor-widget elementor-widget-html\" data-id=\"da8bcfd\" 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  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elementor-section-height-default\" data-id=\"cb334f5\" 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-2ccbdd0\" data-id=\"2ccbdd0\" 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-e36cf20 elementor-widget elementor-widget-eael-image-accordion\" data-id=\"e36cf20\" 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-e36cf20\" data-img-accordion-id=\"e36cf20\" 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\/joyful-cafe-worker-prepares-salad-catering-kitche-2022-01-18-23-45-18-utc-scaled.jpg);\"  tabindex=\"0\">\n                <div class=\"overlay\">\n                                        <div class=\"overlay-inner \">\n                        <h2 class=\"img-accordion-title\">1. Aliments et risques pour le consommateur<\/h2>                            <p><p>Introduction des notions de danger et de risque<\/p><p><br \/><span style=\"text-decoration: underline\"><strong>1.1. Les dangers microbiens.<\/strong><\/span><br \/>1.1.1. Microbiologie des aliments<\/p><p>1.1.2. Les dangers microbiologiques dans l&#8217;alimentation<br \/>1.1.3. Les moyens de ma\u00eetrise des dangers microbiologiques<\/p><p>\u00a0<\/p><p><span style=\"text-decoration: underline\"><strong>1.2. Les autres dangers potentiels :<\/strong><\/span><br \/><br \/><\/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\/portrait-of-male-chef-standing-in-a-kitchen-2022-03-04-02-33-37-utc-scaled.jpg);\"  tabindex=\"0\">\n                <div class=\"overlay\">\n                                        <div class=\"overlay-inner \">\n                        <h2 class=\"img-accordion-title\">2. Les fondamentaux de la r\u00e9glementation communautaire et nationale<\/h2>                            <p><p>2.1. Notions de d\u00e9claration, agr\u00e9ment, d\u00e9rogation \u00e0 l&#8217;obligation d&#8217;agr\u00e9ment.<br \/>2.2. L&#8217;hygi\u00e8ne des denr\u00e9es alimentaires ( r\u00e9glementation communautaire en vigueur) <br \/>2.3. L&#8217;arr\u00eat\u00e9 en vigueur relatif aux r\u00e8gles sanitaires applicables aux activit\u00e9s de commerce de d\u00e9tail.<br \/>2.4. Les contr\u00f4les officiels<\/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\">3. Le plan de ma\u00eetrise sanitaire<\/h2>                            <p><p>3.1. Les BPH :<br \/>\u2015 l&#8217;hygi\u00e8ne du personnel et des manipulations ;<br \/>\u2015 le respect des temp\u00e9ratures de conservation, cuisson et refroidissement ;<br \/>\u2015 les dur\u00e9es de vie (date limite de consommation, date limite d&#8217;utilisation optimale) ;<br \/>\u2015 les proc\u00e9dures de cong\u00e9lation\/d\u00e9cong\u00e9lation ;<br \/>\u2015 l&#8217;organisation, le rangement, la gestion des stocks.<br \/>3.2. Les principes de l&#8217;HACCP.<br \/>3.3. Les mesures de v\u00e9rification (autocontr\u00f4les et enregistrements).<br \/>3.4. Le GBPH du secteur d&#8217;activit\u00e9 sp\u00e9cifi\u00e9<\/p><\/p>\n                                            <\/div>\n                <\/div>\n            <\/div>\n                <\/div>\n        <style typr=\"text\/css\">\n                    #eael-img-accordion-e36cf20 .eael-image-accordion-hover:hover {\n                        flex: 3 1 0% !important;\n                    }\n                    #eael-img-accordion-e36cf20 .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-eb70d8e elementor-hidden-desktop elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"eb70d8e\" 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-e8b854f\" data-id=\"e8b854f\" 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-fbe757f elementor-widget elementor-widget-eael-adv-accordion\" data-id=\"fbe757f\" 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-fbe757f\" data-scroll-on-click=\"no\" data-scroll-speed=\"300\" data-accordion-id=\"fbe757f\" data-accordion-type=\"accordion\" data-toogle-speed=\"300\">\n            <div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"1-aliments-et-risques-pour-le-consommateur\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"1\" aria-controls=\"elementor-tab-content-2641\"><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\">1. Aliments et risques pour le consommateur<\/span><\/div><div id=\"elementor-tab-content-2641\" class=\"eael-accordion-content clearfix\" data-tab=\"1\" aria-labelledby=\"1-aliments-et-risques-pour-le-consommateur\"><p><span style=\"text-decoration: underline\"><strong>1.1. Les dangers microbiens.<\/strong><\/span><br \/><span style=\"text-decoration: underline\"><strong>1.1.1. Microbiologie des aliments :<\/strong><\/span><br \/>\u2015 le monde microbien (bact\u00e9ries, virus, levures et moisissures) ;<br \/>\u2015 le classement en utiles et nuisibles ;<br \/>\u2015 les conditions de multiplication, de survie et de destruction des microorganismes ;<br \/>\u2015 la r\u00e9partition des micro-organismes dans les aliments.<br \/><span style=\"text-decoration: underline\"><strong>1.1.2. Les dangers microbiologiques dans l&#8217;alimentation :<\/strong><\/span><br \/>\u2015 les principaux pathog\u00e8nes d&#8217;origine alimentaire ;<br \/>\u2015 les toxi-infections alimentaires collectives ;<br \/>\u2015 les associations pathog\u00e8nes\/alimentaires.<br \/><span style=\"text-decoration: underline\"><strong>1.1.3. Les moyens de ma\u00eetrise des dangers microbiologiques :<\/strong><\/span><\/p><p>\u2015 la qualit\u00e9 de la mati\u00e8re premi\u00e8re ;<br \/>\u2015 les conditions de pr\u00e9paration ;<br \/>\u2015 la cha\u00eene du froid et la cha\u00eene du chaud ;<br \/>\u2015 la s\u00e9paration des activit\u00e9s dans l&#8217;espace ou dans le temps ;<br \/>\u2015 l&#8217;hygi\u00e8ne des manipulations ;<br \/>\u2015 les conditions de transport ;<br \/>\u2015 l&#8217;entretien des locaux et du mat\u00e9riel (nettoyage et d\u00e9sinfection).<br \/><span style=\"text-decoration: underline\"><strong>1.2. Les autres dangers potentiels :<\/strong><\/span><br \/>\u2015 dangers chimiques (d\u00e9tergents, d\u00e9sinfectants, nitrates&#8230;) ;<br \/>\u2015 dangers physiques (corps \u00e9trangers&#8230;) ;<br \/>\u2015 dangers biologiques (allerg\u00e8nes&#8230;).<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"2-les-fondamentaux-de-la-rglementation-communautaire-et-nationale\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"2\" aria-controls=\"elementor-tab-content-2642\"><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\">2. Les fondamentaux de la r\u00e9glementation communautaire et nationale<\/span><\/div><div id=\"elementor-tab-content-2642\" class=\"eael-accordion-content clearfix\" data-tab=\"2\" aria-labelledby=\"2-les-fondamentaux-de-la-rglementation-communautaire-et-nationale\"><p><span style=\"text-decoration: underline\"><strong>2.1. Notions de d\u00e9claration, agr\u00e9ment, d\u00e9rogation \u00e0 l&#8217;obligation d&#8217;agr\u00e9ment.<\/strong><\/span><br \/><span style=\"text-decoration: underline\"><strong>2.2. L&#8217;hygi\u00e8ne des denr\u00e9es alimentaires<\/strong><\/span> ( r\u00e9glementation communautaire en vigueur) :<br \/>\u2015 principes de base du paquet hygi\u00e8ne ;<\/p><p>\u2015 la tra\u00e7abilit\u00e9 et la gestion des non-conformit\u00e9s ;<br \/>\u2015 les bonnes pratiques d&#8217;hygi\u00e8ne (BPH) et les proc\u00e9dures fond\u00e9es sur le Hazard Analysis Critical Control Point<br \/>(HACCP).<br \/><span style=\"text-decoration: underline\"><strong>2.3. L&#8217;arr\u00eat\u00e9 en vigueur relatif aux r\u00e8gles sanitaires applicables aux activit\u00e9s de commerce de d\u00e9tail.<\/strong><\/span><br \/><span style=\"text-decoration: underline\"><strong>2.4. Les contr\u00f4les officiels :<\/strong><\/span><br \/>\u2015 direction d\u00e9partementale de la coh\u00e9sion sociale et de la protection des populations, agence r\u00e9gionale de sant\u00e9 ;<br \/>\u2015 grilles d&#8217;inspection, points de contr\u00f4le permanents et cibl\u00e9s ;<br \/>\u2015 suites de l&#8217;inspection : rapport, saisie, proc\u00e8s-verbal, mise en demeure, fermeture&#8230;<\/p><\/div>\n\t\t\t\t\t<\/div><div class=\"eael-accordion-list\">\n\t\t\t\t\t<div id=\"3-le-plan-de-matrise-sanitaire\" class=\"elementor-tab-title eael-accordion-header\" tabindex=\"0\" data-tab=\"3\" aria-controls=\"elementor-tab-content-2643\"><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\">3. Le plan de ma\u00eetrise sanitaire<\/span><\/div><div id=\"elementor-tab-content-2643\" class=\"eael-accordion-content clearfix\" data-tab=\"3\" aria-labelledby=\"3-le-plan-de-matrise-sanitaire\"><p><span style=\"text-decoration: underline\"><strong>3.1. Les BPH :<\/strong><\/span><br \/>\u2015 l&#8217;hygi\u00e8ne du personnel et des manipulations ;<br \/>\u2015 le respect des temp\u00e9ratures de conservation, cuisson et refroidissement ;<br \/>\u2015 les dur\u00e9es de vie (date limite de consommation, date limite d&#8217;utilisation optimale) ;<br \/>\u2015 les proc\u00e9dures de cong\u00e9lation\/d\u00e9cong\u00e9lation ;<br \/>\u2015 l&#8217;organisation, le rangement, la gestion des stocks.<br \/><span style=\"text-decoration: underline\"><strong>3.2. Les principes de l&#8217;HACCP.<\/strong><\/span><br \/><span style=\"text-decoration: underline\"><strong>3.3. Les mesures de v\u00e9rification<\/strong><\/span> (autocontr\u00f4les et enregistrements).<br \/><span style=\"text-decoration: underline\"><strong>3.4. Le GBPH du secteur d&#8217;activit\u00e9 sp\u00e9cifi\u00e9<\/strong><\/span><\/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-e01e8d1 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e01e8d1\" 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-b36d838\" data-id=\"b36d838\" 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-a9120ff elementor-widget elementor-widget-eael-adv-accordion\" data-id=\"a9120ff\" 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-a9120ff\" data-scroll-on-click=\"no\" data-scroll-speed=\"300\" data-accordion-id=\"a9120ff\" 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-1771\"><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-1771\" 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\">1. Aliments et risques pour le consommateur<\/span><\/strong><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><em><span class=\"S1PPyQ\">Introduction des notions de danger et de risque<\/span><\/em><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">1.1. Les dangers microbiens.<\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">1.1.1. Microbiologie des aliments<\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">1.1.2. Les dangers microbiologiques dans l&#8217;alimentation<\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">1.1.3. Les moyens de ma\u00eetrise des dangers microbiologiques<\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">1.2. Les autres dangers potentiels:<\/span><\/p><p><span style=\"text-decoration: underline\"><strong>2e demi journ\u00e9e<\/strong><\/span><\/p><p><strong><span class=\"S1PPyQ\">2. Les fondamentaux de la r\u00e9glementation<\/span> <span class=\"S1PPyQ\">communautaire et nationale<\/span><\/strong><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">2.1. Notions de d\u00e9claration, agr\u00e9ment, d\u00e9rogation \u00e0 l&#8217;obligation d&#8217;agr\u00e9ment.<\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">2.2. L&#8217;hygi\u00e8ne des denr\u00e9es alimentaires ( r\u00e9glementation communautaire en vigueur)<\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">2.3. L&#8217;arr\u00eat\u00e9 en vigueur relatif aux r\u00e8gles sanitaires applicables aux activit\u00e9s de commerce de d\u00e9tail.<\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">2.4. Les contr\u00f4les officiels<\/span><\/p><p><span style=\"text-decoration: underline\"><strong>3e demi journ\u00e9e<\/strong><\/span><\/p><p><strong><span class=\"S1PPyQ\">3. Le plan de ma\u00eetrise sanitaire<\/span><\/strong><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">3.1. Les BPH :<\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">&#8211; l&#8217;hygi\u00e8ne du personnel et des manipulations;<\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">&#8211; le respect des temp\u00e9ratures de conservation, cuisson et refroidissement;<\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">&#8211; les dur\u00e9es de vie (date limite de consommation, date limite d&#8217;utilisation optimale);<\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">&#8211; les proc\u00e9dures de cong\u00e9lation\/d\u00e9cong\u00e9lation;<\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">&#8211; l&#8217;organisation, le rangement, la gestion des stocks<\/span><\/p><p><span style=\"text-decoration: underline\"><strong>4e demi journ\u00e9e<\/strong><\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">3.2. Les principes de l&#8217;HACCP.<\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">3.3. Les mesures de v\u00e9rification (autocontr\u00f4les et enregistrements).<\/span><\/p><p class=\"_04xlpA direction-ltr align-center para-style-body\"><span class=\"S1PPyQ\">3.4. Le GBPH du secteur d&#8217;activit\u00e9 sp\u00e9cifi\u00e9<\/span><\/p><\/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-1772\"><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-1772\" 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 mettre en pratique et respecter les r\u00e8gles d&#8217;hygi\u00e8ne et de s\u00e9curit\u00e9 au sein de son \u00e9tablissement afin de garantir l&#8217;innocuit\u00e9 des ingr\u00e9dients et des plats propos\u00e9s aux consommateurs.<\/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-1773\"><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-1773\" 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-1774\"><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-1774\" 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-1775\"><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-1775\" 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-1776\"><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-1776\" 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-1777\"><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-1777\" 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-1778\"><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-1778\" class=\"eael-accordion-content clearfix\" data-tab=\"8\" aria-labelledby=\"objectifs-pdagogiques\"><p><span style=\"text-decoration: underline\"><strong>1. Identifier les grands principes de la r\u00e9glementation en relation avec la restauration commerciale :<\/strong><\/span><br \/>\u2015 identifier et r\u00e9partir les responsabilit\u00e9s des op\u00e9rateurs ;<br \/>\u2015 conna\u00eetre les obligations de r\u00e9sultat (quelques obligations de moyen) ;<br \/>\u2015 conna\u00eetre le contenu du plan de ma\u00eetrise sanitaire ;<br \/>\u2015 conna\u00eetre la n\u00e9cessit\u00e9 des autocontr\u00f4les et de leur organisation.<\/p><p><span style=\"text-decoration: underline\"><strong>2. Analyser les risques li\u00e9s \u00e0 une insuffisance d&#8217;hygi\u00e8ne en restauration commerciale :<\/strong><\/span><br \/>\u2015 rep\u00e9rer et raisonner les risques physiques, chimiques et biologiques ;<br \/>\u2015 raisonner les toxi-infections alimentaires et les risques d&#8217;alt\u00e9ration microbienne ;<br \/>\u2015 conna\u00eetre les risques de saisie, de proc\u00e8s-verbaux et de fermeture ;<br \/>\u2015 conna\u00eetre les risques de communication n\u00e9gative, de m\u00e9diatisation et de perte de client\u00e8le.<\/p><p><span style=\"text-decoration: underline\"><strong>3. Mettre en \u0153uvre les principes de l&#8217;hygi\u00e8ne en restauration commerciale :<\/strong><\/span><br \/>\u2015 utiliser le guide de bonnes pratiques d&#8217;hygi\u00e8ne (GBPH) du secteur d&#8217;activit\u00e9<br \/>\u2015 organiser la production et le stockage des aliments dans les conditions d&#8217;hygi\u00e8ne voulues ;<br \/>\u2015 mettre en place les mesures de pr\u00e9vention n\u00e9cessaires<\/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-0ad6d82\" data-id=\"0ad6d82\" 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-4c3ca1d elementor-widget elementor-widget-eael-adv-accordion\" data-id=\"4c3ca1d\" 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-4c3ca1d\" data-scroll-on-click=\"no\" data-scroll-speed=\"300\" data-accordion-id=\"4c3ca1d\" 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-7991\"><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-7991\" 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-7992\"><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-7992\" 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-7993\"><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-7993\" 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-7994\"><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-7994\" class=\"eael-accordion-content clearfix\" data-tab=\"4\" aria-labelledby=\"pr-requis\"><p>Aucun<\/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-7995\"><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-7995\" 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-7996\"><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-7996\" 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-7997\"><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-7997\" 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-4fd1705f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4fd1705f\" 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-3edd59d2\" data-id=\"3edd59d2\" 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-3f380fb3 elementor-widget elementor-widget-html\" data-id=\"3f380fb3\" 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-7948fcc elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7948fcc\" 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-fea245a\" data-id=\"fea245a\" 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-161be72 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"161be72\" 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-ed32aa5 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ed32aa5\" 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-277627cc\" data-id=\"277627cc\" 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-23d44f75 elementor-widget elementor-widget-text-editor\" data-id=\"23d44f75\" 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;\">\u00a0Date de mise \u00e0 jour<\/span> 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 Hygi\u00e8ne alimentaire restauration commerciale 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-1336","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\/1336","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=1336"}],"version-history":[{"count":40,"href":"https:\/\/cfrestauration.com\/index.php\/wp-json\/wp\/v2\/pages\/1336\/revisions"}],"predecessor-version":[{"id":2678,"href":"https:\/\/cfrestauration.com\/index.php\/wp-json\/wp\/v2\/pages\/1336\/revisions\/2678"}],"wp:attachment":[{"href":"https:\/\/cfrestauration.com\/index.php\/wp-json\/wp\/v2\/media?parent=1336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}