HACCP Essentials for HoReCa – Food Hygiene and Allergens
€139.23
Tax included
Three and a half hours designed for hotels and restaurants: regulatory framework, hazards, personal hygiene, temperature control, and a full module on allergens, from the list of fourteen substances to the right way to answer a guest asking whether they can eat a dish.
- Audience: kitchen and front-of-house teams, seasonal staff included
- Duration: 3 h 30
- Objective: serve safely and answer allergen questions correctly
- Intended for: restaurants, hotels, cafés, caterers and food trucks
Description
🎯 Learning objectives
By the end of this course, the participant is able to:
- place the operator's responsibility and the texts that apply in Luxembourg;
- recognise the four hazard families and cut the three routes of cross-contamination;
- apply the rules on personal hygiene, workwear, jewellery and fitness to work;
- chain cooking, chilling, hot holding and reheating correctly;
- tell an allergy from an intolerance and name the fourteen substances subject to mandatory declaration;
- spot the allergens that arrive unnoticed: dusting flour, stock, vinaigrette, shared frying oil;
- answer a guest's question without lying, without improvising and without holding up service.
📚 Course content
| Module | What is covered | Duration |
|---|---|---|
| 1. The Luxembourg regulatory framework | Operator responsibility, Regulation 852/2004, Law of 28 July 2018, training obligation, role of the ALVA | 40 min |
| 2. Food hazards | The four hazard families, bacterial growth, cross-contamination | 40 min |
| 3. Personal hygiene and workwear | Handwashing, workwear, jewellery and nails, fitness to work, use of gloves | 40 min |
| 4. Cold chain and temperatures | Danger zone, core cooking temperature, hot holding, rapid chilling, reheating, records and cold chain breaks | 45 min |
| 5. Allergens | Allergy and intolerance, the fourteen substances of Annex II to Regulation 1169/2011, consumer information including non-prepacked food, allergen cross-contamination, the five-step answer to a guest | 45 min |
👥 Who it is for
| Restaurants and brasseries | Kitchen, floor, bar, dishwashing |
| Hotels | Breakfast, room service, banqueting |
| Caterers and food trucks | Preparation, transport, on-site service |
| Cafés and snack bars | Multi-skilled counter and preparation staff |
No prior knowledge required. The course is designed for a mixed kitchen and front-of-house team, seasonal staff included.
🧭 Teaching methods
- Professional voice-over on every screen, explaining the situation rather than reading the text on screen.
- An allergen module written for service: what to say to a guest, the sentences never to use, and why "I cannot guarantee the absence of traces" is a professional answer.
- Interactive exercises at every stage, including one where the hidden allergen in an ordinary dish has to be found.
- Resume at any time, progress saved module by module.
- Any device: computer, tablet and phone, with nothing to install.
✅ Assessment
Each module ends with an 8-question quiz built on service and kitchen situations. The pass mark is 75%, that is 6 correct answers out of 8. Every answer is commented. The quiz can be retaken as often as needed.
🏅 Certification
A personal certificate of training is issued to every participant who completes the five modules. It states the skills acquired, the duration and the date, and carries ETIC's approval number as a training body in Luxembourg, no. 10076336/12.
It is the document the operator presents during an inspection to show that its staff have received food hygiene training matched to their activity.
💼 Corporate pricing
€119 excl. VAT per participant. 10% discount above 100 licences. Enrolment and results dashboard for the establishment manager. Eligible for the Luxembourg co-financing scheme for in-company training (INFPC), subject to the conditions in force.
Product Details
ETIC-HACCP-HOR
Specific References
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