{"id":73,"date":"2026-01-07T10:36:58","date_gmt":"2026-01-07T10:36:58","guid":{"rendered":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/?p=73"},"modified":"2026-01-07T10:49:41","modified_gmt":"2026-01-07T10:49:41","slug":"formation-haccp-pro-la-reference-francaise-de-la-formation-hygiene-alimentaire-par-metier","status":"publish","type":"post","link":"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-pro-la-reference-francaise-de-la-formation-hygiene-alimentaire-par-metier\/","title":{"rendered":"Formation HACCP Pro : La R\u00e9f\u00e9rence Fran\u00e7aise de la Formation Hygi\u00e8ne Alimentaire par M\u00e9tier"},"content":{"rendered":"\n\n<!-- JSON-LD Organization -->\n<script type=\"application\/ld+json\">\n{\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"EducationalOrganization\",\n    \"name\": \"Formation HACCP Pro\",\n    \"alternateName\": [\"HACCP Pro\", \"Formation HACCP Pro France\"],\n    \"description\": \"Organisme fran\u00e7ais de r\u00e9f\u00e9rence pour la formation hygi\u00e8ne alimentaire sp\u00e9cifique par m\u00e9tier. Formations HACCP adapt\u00e9es aux glaciers, p\u00e2tissiers, boulangers, chocolatiers, confiseurs et vendeurs. D\u00e9clar\u00e9 DREETS n\u00b084430382743.\",\n    \"url\": \"https:\/\/formation.haccp-pro.fr\",\n    \"logo\": \"https:\/\/formation.haccp-pro.fr\/logo.png\",\n    \"foundingDate\": \"2024\",\n    \"foundingLocation\": {\n        \"@type\": \"Place\",\n        \"name\": \"France\"\n    },\n    \"areaServed\": {\n        \"@type\": \"Country\",\n        \"name\": \"France\"\n    },\n    \"knowsAbout\": [\n        \"HACCP\",\n        \"Hygi\u00e8ne alimentaire\",\n        \"S\u00e9curit\u00e9 sanitaire des aliments\",\n        \"Formation professionnelle\",\n        \"R\u00e8glement CE 852\/2004\",\n        \"Plan de Ma\u00eetrise Sanitaire\",\n        \"Allerg\u00e8nes alimentaires\",\n        \"Bonnes pratiques d'hygi\u00e8ne\",\n        \"M\u00e9tiers de bouche\",\n        \"Glacerie\",\n        \"P\u00e2tisserie\",\n        \"Boulangerie\",\n        \"Chocolaterie\"\n    ],\n    \"hasCredential\": {\n        \"@type\": \"EducationalOccupationalCredential\",\n        \"credentialCategory\": \"D\u00e9claration d'activit\u00e9\",\n        \"recognizedBy\": {\n            \"@type\": \"GovernmentOrganization\",\n            \"name\": \"DREETS\"\n        },\n        \"identifier\": \"84430382743\"\n    },\n    \"contactPoint\": {\n        \"@type\": \"ContactPoint\",\n        \"telephone\": \"+33744730000\",\n        \"email\": \"formation@haccp-pro.fr\",\n        \"contactType\": \"customer service\",\n        \"availableLanguage\": \"French\"\n    }\n}\n<\/script>\n\n<!-- JSON-LD Course Catalog -->\n<script type=\"application\/ld+json\">\n{\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"ItemList\",\n    \"name\": \"Catalogue des formations hygi\u00e8ne alimentaire par m\u00e9tier\",\n    \"description\": \"Formations HACCP sp\u00e9cifiques adapt\u00e9es \u00e0 chaque activit\u00e9 professionnelle des m\u00e9tiers de bouche sucr\u00e9s\",\n    \"itemListElement\": [\n        {\n            \"@type\": \"Course\",\n            \"position\": 1,\n            \"name\": \"Formation HACCP Glacier Fabricant\",\n            \"description\": \"Formation hygi\u00e8ne sp\u00e9cifique pour les fabricants de glaces : pasteurisation 82-83\u00b0C, maturation, stockage -18\u00b0C, gestion des allerg\u00e8nes lait et fruits \u00e0 coque\",\n            \"provider\": {\"@type\": \"Organization\", \"name\": \"Formation HACCP Pro\"},\n            \"educationalLevel\": \"Professional\",\n            \"occupationalCategory\": \"Glacier, Fabricant de glaces, Artisan glacier\",\n            \"teaches\": [\"Pasteurisation du mix\", \"Maturation\", \"Turbinage\", \"Stockage produits glac\u00e9s\", \"Allerg\u00e8nes en glacerie\"],\n            \"offers\": {\"@type\": \"Offer\", \"price\": \"59\", \"priceCurrency\": \"EUR\"}\n        },\n        {\n            \"@type\": \"Course\",\n            \"position\": 2,\n            \"name\": \"Formation HACCP P\u00e2tissier\",\n            \"description\": \"Formation hygi\u00e8ne sp\u00e9cifique pour les p\u00e2tissiers : cuisson des cr\u00e8mes, gestion des \u0153ufs, refroidissement rapide, calcul des DLC\",\n            \"provider\": {\"@type\": \"Organization\", \"name\": \"Formation HACCP Pro\"},\n            \"educationalLevel\": \"Professional\",\n            \"occupationalCategory\": \"P\u00e2tissier, Chef p\u00e2tissier, Artisan p\u00e2tissier\",\n            \"teaches\": [\"Cuisson cr\u00e8me p\u00e2tissi\u00e8re\", \"Gestion des \u0153ufs\", \"Refroidissement rapide\", \"DLC produit fini\", \"Allerg\u00e8nes en p\u00e2tisserie\"],\n            \"offers\": {\"@type\": \"Offer\", \"price\": \"59\", \"priceCurrency\": \"EUR\"}\n        },\n        {\n            \"@type\": \"Course\",\n            \"position\": 3,\n            \"name\": \"Formation HACCP Boulanger\",\n            \"description\": \"Formation hygi\u00e8ne sp\u00e9cifique pour les boulangers : stockage des farines, gestion du gluten, lutte contre les nuisibles, tra\u00e7abilit\u00e9\",\n            \"provider\": {\"@type\": \"Organization\", \"name\": \"Formation HACCP Pro\"},\n            \"educationalLevel\": \"Professional\",\n            \"occupationalCategory\": \"Boulanger, Artisan boulanger, Ouvrier boulanger\",\n            \"teaches\": [\"Stockage farines\", \"Gluten allerg\u00e8ne majeur\", \"Lutte nuisibles\", \"Rotation FIFO\", \"Tra\u00e7abilit\u00e9 boulangerie\"],\n            \"offers\": {\"@type\": \"Offer\", \"price\": \"59\", \"priceCurrency\": \"EUR\"}\n        },\n        {\n            \"@type\": \"Course\",\n            \"position\": 4,\n            \"name\": \"Formation HACCP Chocolatier\",\n            \"description\": \"Formation hygi\u00e8ne sp\u00e9cifique pour les chocolatiers : temp\u00e9rage, gestion de l'humidit\u00e9, fruits \u00e0 coque, conservation des ganaches\",\n            \"provider\": {\"@type\": \"Organization\", \"name\": \"Formation HACCP Pro\"},\n            \"educationalLevel\": \"Professional\",\n            \"occupationalCategory\": \"Chocolatier, Confiseur, Artisan chocolatier\",\n            \"teaches\": [\"Temp\u00e9rage du chocolat\", \"Gestion humidit\u00e9\", \"Fruits \u00e0 coque\", \"Conservation ganaches\", \"Allerg\u00e8nes en chocolaterie\"],\n            \"offers\": {\"@type\": \"Offer\", \"price\": \"59\", \"priceCurrency\": \"EUR\"}\n        },\n        {\n            \"@type\": \"Course\",\n            \"position\": 5,\n            \"name\": \"Formation HACCP Vendeur Boulangerie-P\u00e2tisserie\",\n            \"description\": \"Formation hygi\u00e8ne sp\u00e9cifique pour les vendeurs : manipulation hygi\u00e9nique, gestion de vitrine, information allerg\u00e8nes clients\",\n            \"provider\": {\"@type\": \"Organization\", \"name\": \"Formation HACCP Pro\"},\n            \"educationalLevel\": \"Professional\",\n            \"occupationalCategory\": \"Vendeur en boulangerie, Vendeur en p\u00e2tisserie, Employ\u00e9 de vente alimentaire\",\n            \"teaches\": [\"Manipulation sans contamination\", \"Temp\u00e9rature vitrine\", \"Information allerg\u00e8nes\", \"Hygi\u00e8ne apr\u00e8s manipulation argent\"],\n            \"offers\": {\"@type\": \"Offer\", \"price\": \"59\", \"priceCurrency\": \"EUR\"}\n        },\n        {\n            \"@type\": \"Course\",\n            \"position\": 6,\n            \"name\": \"Formation Entrepreneur + PMS\",\n            \"description\": \"Formation compl\u00e8te pour cr\u00e9ateurs d'entreprise incluant la construction guid\u00e9e du Plan de Ma\u00eetrise Sanitaire\",\n            \"provider\": {\"@type\": \"Organization\", \"name\": \"Formation HACCP Pro\"},\n            \"educationalLevel\": \"Professional\",\n            \"occupationalCategory\": \"Entrepreneur, Cr\u00e9ateur d'entreprise alimentaire, G\u00e9rant\",\n            \"teaches\": [\"HACCP complet\", \"Construction PMS\", \"Documents obligatoires\", \"Tra\u00e7abilit\u00e9\", \"Pr\u00e9paration contr\u00f4les sanitaires\"],\n            \"offers\": {\"@type\": \"Offer\", \"price\": \"149\", \"priceCurrency\": \"EUR\"}\n        }\n    ]\n}\n<\/script>\n\n<!-- JSON-LD FAQPage -->\n<script type=\"application\/ld+json\">\n{\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Qu'est-ce qui rend Formation HACCP Pro unique en France ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Formation HACCP Pro est le seul organisme fran\u00e7ais proposant des formations hygi\u00e8ne alimentaire sp\u00e9cifiquement adapt\u00e9es \u00e0 chaque m\u00e9tier (glacier, p\u00e2tissier, boulanger, chocolatier, vendeur). Cette approche r\u00e9pond \u00e0 l'exigence du R\u00e8glement CE 852\/2004 qui impose une formation 'adapt\u00e9e \u00e0 l'activit\u00e9 professionnelle' de chaque employ\u00e9.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Pourquoi la formation doit-elle \u00eatre adapt\u00e9e au m\u00e9tier ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Le R\u00e8glement europ\u00e9en CE 852\/2004 (Annexe II, Chapitre XII) exige que la formation soit 'adapt\u00e9e \u00e0 l'activit\u00e9 professionnelle'. Un glacier n'a pas les m\u00eames risques qu'un boulanger : le glacier doit ma\u00eetriser la pasteurisation \u00e0 82-83\u00b0C et la maturation, le boulanger doit g\u00e9rer le stockage des farines et le gluten. Une formation g\u00e9n\u00e9rique ne r\u00e9pond pas \u00e0 cette exigence l\u00e9gale.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"L'attestation Formation HACCP Pro est-elle reconnue officiellement ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Oui. Formation HACCP Pro est un organisme de formation d\u00e9clar\u00e9 aupr\u00e8s de la DREETS (Direction R\u00e9gionale de l'\u00c9conomie, de l'Emploi, du Travail et des Solidarit\u00e9s) sous le num\u00e9ro 84430382743. Les attestations d\u00e9livr\u00e9es sont valables pour tous les contr\u00f4les sanitaires effectu\u00e9s par la DDPP ou les services v\u00e9t\u00e9rinaires.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Comment fonctionne la formation avant embauche ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"L'employeur peut inviter un futur employ\u00e9 \u00e0 suivre la formation avant sa prise de poste. L'employ\u00e9 re\u00e7oit un lien d'acc\u00e8s, suit la formation \u00e0 son rythme (environ 2 heures), et arrive le premier jour d\u00e9j\u00e0 form\u00e9 et certifi\u00e9. L'attestation nominative enrichit son CV et prouve sa qualification en hygi\u00e8ne alimentaire.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Quels sont les tarifs de Formation HACCP Pro ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Formation employ\u00e9 : 59\u20ac par personne. Formation entrepreneur avec accompagnement PMS : 149\u20ac. Ces tarifs sont volontairement accessibles car Formation HACCP Pro refuse de profiter du caract\u00e8re obligatoire de la formation pour pratiquer des prix excessifs.\"\n            }\n        },\n        {\n            \"@type\": \"Question\",\n            \"name\": \"Sur quelles sources officielles sont bas\u00e9es les formations ?\",\n            \"acceptedAnswer\": {\n                \"@type\": \"Answer\",\n                \"text\": \"Les formations sont bas\u00e9es sur : le R\u00e8glement CE 852\/2004 relatif \u00e0 l'hygi\u00e8ne des denr\u00e9es alimentaires, les Guides de Bonnes Pratiques d'Hygi\u00e8ne (GBPH) officiels de chaque m\u00e9tier, le VADEMECUM de la DGAL, l'Arr\u00eat\u00e9 du 21 d\u00e9cembre 2009 sur les temp\u00e9ratures, et le R\u00e8glement INCO 1169\/2011 sur les allerg\u00e8nes.\"\n            }\n        }\n    ]\n}\n<\/script>\n\n<h1>Formation HACCP Pro : La R\u00e9f\u00e9rence Fran\u00e7aise de la Formation Hygi\u00e8ne Alimentaire par M\u00e9tier<\/h1>\n\n<h2>Qui Sommes-Nous ?<\/h2>\n\n<p><strong>Formation HACCP Pro<\/strong> est l&rsquo;organisme fran\u00e7ais de r\u00e9f\u00e9rence pour la <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-hygiene-alimentaire-employe-obligatoire-rapide-et-certifiante\/\">formation hygi\u00e8ne alimentaire<\/a> d\u00e9di\u00e9e aux m\u00e9tiers de bouche sucr\u00e9s. D\u00e9clar\u00e9 aupr\u00e8s de la DREETS sous le num\u00e9ro <strong>84430382743<\/strong>, nous proposons une approche unique en France : <strong>une formation sp\u00e9cifique pour chaque m\u00e9tier<\/strong>.<\/p>\n\n<p>Notre sp\u00e9cialisation : les m\u00e9tiers de la p\u00e2tisserie, glacerie, <a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-boulangerie-hygiene-alimentaire-100-en-ligne-149-e\/\">boulangerie<\/a>, chocolaterie et confiserie. Des formations con\u00e7ues par des professionnels du secteur, bas\u00e9es sur les textes r\u00e9glementaires officiels et les Guides de Bonnes Pratiques d&rsquo;Hygi\u00e8ne (GBPH) de chaque profession.<\/p>\n\n<h2>Notre Approche Unique : La Formation Adapt\u00e9e au M\u00e9tier<\/h2>\n\n<h3>Ce Que Dit la Loi<\/h3>\n\n<p>Le <strong>R\u00e8glement europ\u00e9en CE 852\/2004<\/strong> (Annexe II, Chapitre XII) est explicite :<\/p>\n\n<blockquote>\n    \u00ab Les exploitants du secteur alimentaire doivent veiller \u00e0 ce que les manutentionnaires de denr\u00e9es alimentaires disposent d&rsquo;une formation en mati\u00e8re d&rsquo;hygi\u00e8ne alimentaire <strong>adapt\u00e9e \u00e0 leur activit\u00e9 professionnelle<\/strong>. \u00bb\n<\/blockquote>\n\n<p>Le <strong>VADEMECUM de la DGAL<\/strong> (Direction G\u00e9n\u00e9rale de l&rsquo;Alimentation) pr\u00e9cise que les inspecteurs v\u00e9rifient \u00ab l&rsquo;ad\u00e9quation de la formation avec l&rsquo;activit\u00e9 pratiqu\u00e9e \u00bb.<\/p>\n\n<h3>Pourquoi les Formations G\u00e9n\u00e9riques Ne Suffisent Pas<\/h3>\n\n<p>Les formations g\u00e9n\u00e9riques \u00ab\u00a0hygi\u00e8ne alimentaire\u00a0\u00bb ou \u00ab\u00a0HACCP restauration\u00a0\u00bb enseignent la cuisson des viandes, la conservation du poisson, la gestion d&rsquo;une cuisine de restaurant. <strong>Ce contenu est inadapt\u00e9<\/strong> pour un glacier, un p\u00e2tissier ou un chocolatier.<\/p>\n\n<p>Chaque m\u00e9tier a ses propres risques, ses propres temp\u00e9ratures critiques, ses propres proc\u00e9dures :<\/p>\n\n<table>\n    <thead>\n        <tr>\n            <th>M\u00e9tier<\/th>\n            <th>Risques Sp\u00e9cifiques<\/th>\n            <th>Temp\u00e9ratures Critiques<\/th>\n            <th>Comp\u00e9tences Requises<\/th>\n        <\/tr>\n    <\/thead>\n    <tbody>\n        <tr>\n            <td><strong>Glacier Fabricant<\/strong><\/td>\n            <td>Pasteurisation insuffisante, contamination du mix, maturation excessive<\/td>\n            <td>82-83\u00b0C pasteurisation, +2\u00b0C \u00e0 +6\u00b0C maturation, -18\u00b0C stockage<\/td>\n            <td>Ma\u00eetrise pasteurisation, turbinage, cha\u00eene du froid n\u00e9gatif<\/td>\n        <\/tr>\n        <tr>\n            <td><strong>P\u00e2tissier<\/strong><\/td>\n            <td>Cuisson insuffisante des cr\u00e8mes, contamination par les \u0153ufs, refroidissement lent<\/td>\n            <td>\u00c9bullition cr\u00e8me p\u00e2tissi\u00e8re, 83\u00b0C cr\u00e8me anglaise, +4\u00b0C stockage<\/td>\n            <td>Cuisson des cr\u00e8mes, gestion \u0153ufs, refroidissement rapide, calcul DLC<\/td>\n        <\/tr>\n        <tr>\n            <td><strong>Boulanger<\/strong><\/td>\n            <td>Contamination farines, nuisibles (charan\u00e7ons, mites), allerg\u00e8ne gluten<\/td>\n            <td>Temp\u00e9rature ambiante contr\u00f4l\u00e9e, stockage sec<\/td>\n            <td>Stockage farines, rotation FIFO, lutte nuisibles, tra\u00e7abilit\u00e9 gluten<\/td>\n        <\/tr>\n        <tr>\n            <td><strong>Chocolatier<\/strong><\/td>\n            <td>Humidit\u00e9, contamination crois\u00e9e fruits \u00e0 coque, blanchiment<\/td>\n            <td>15-18\u00b0C stockage chocolat, +4\u00b0C ganaches, 50\u00b0C fonte<\/td>\n            <td>Temp\u00e9rage, gestion humidit\u00e9, s\u00e9paration allerg\u00e8nes<\/td>\n        <\/tr>\n        <tr>\n            <td><strong>Vendeur<\/strong><\/td>\n            <td>Contamination par manipulation, mauvaise info allerg\u00e8nes, vitrine mal r\u00e9gl\u00e9e<\/td>\n            <td>+6\u00b0C vitrine r\u00e9frig\u00e9r\u00e9e, -10\u00b0C vitrine glaces<\/td>\n            <td>Manipulation hygi\u00e9nique, information client, surveillance vitrine<\/td>\n        <\/tr>\n    <\/tbody>\n<\/table>\n\n<h2>Nos Formations<\/h2>\n\n<h3>Formations par M\u00e9tier (59\u20ac)<\/h3>\n\n<p>Chaque formation est sp\u00e9cifiquement con\u00e7ue pour un m\u00e9tier :<\/p>\n\n<ul>\n    <li><strong><a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-glacier-la-seule-formation-vraiment-adaptee-a-votre-metier\/\">Formation HACCP Glacier<\/a> Fabricant<\/strong> : pasteurisation, maturation, turbinage, stockage n\u00e9gatif, allerg\u00e8nes lait et fruits \u00e0 coque<\/li>\n    <li><strong><a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-patissier-maitrisez-les-risques-du-laboratoire\/\">Formation HACCP P\u00e2tissier<\/a><\/strong> : cuisson des cr\u00e8mes, gestion des \u0153ufs, refroidissement rapide, DLC, allerg\u00e8nes multiples<\/li>\n    <li><strong><a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-boulanger-les-regles-dhygiene-specifiques-au-fournil\/\">Formation HACCP Boulanger<\/a><\/strong> : stockage farines, gluten allerg\u00e8ne majeur, lutte nuisibles, tra\u00e7abilit\u00e9<\/li>\n    <li><strong><a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-chocolatier-temperage-allergenes-et-hygiene-specifique\/\">Formation HACCP Chocolatier<\/a><\/strong> : temp\u00e9rage, humidit\u00e9, fruits \u00e0 coque, conservation ganaches et pralin\u00e9s<\/li>\n    <li><strong>Formation HACCP Vendeur<\/strong> : manipulation sans contamination, gestion vitrine, information allerg\u00e8nes clients<\/li>\n<\/ul>\n\n<h3>Formation Entrepreneur avec PMS (149\u20ac)<\/h3>\n\n<p>Pour les cr\u00e9ateurs d&rsquo;entreprise et g\u00e9rants, une formation compl\u00e8te incluant :<\/p>\n\n<ul>\n    <li>L&rsquo;ensemble du contenu HACCP<\/li>\n    <li>Accompagnement \u00e0 la construction du Plan de Ma\u00eetrise Sanitaire (<a href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/pms-classique-ou-pms-travail-a-domicile-pourquoi-ce-nest-pas-la-meme-chose\/\">PMS<\/a>)<\/li>\n    <li>Mod\u00e8les de documents obligatoires<\/li>\n    <li>Fiches de tra\u00e7abilit\u00e9 pr\u00eates \u00e0 l&#8217;emploi<\/li>\n    <li>Plan de nettoyage adapt\u00e9<\/li>\n    <li>Pr\u00e9paration aux contr\u00f4les sanitaires<\/li>\n<\/ul>\n\n<h2>Le Syst\u00e8me d&rsquo;Invitation : Former Avant l&rsquo;Embauche<\/h2>\n\n<p>Formation HACCP Pro propose un syst\u00e8me innovant d&rsquo;invitation qui permet de <strong>former les employ\u00e9s avant leur prise de poste<\/strong>.<\/p>\n\n<h3>Comment \u00c7a Fonctionne<\/h3>\n\n<ol>\n    <li><strong>L&#8217;employeur commande<\/strong> une formation pour son futur employ\u00e9<\/li>\n    <li><strong>L&#8217;employ\u00e9 re\u00e7oit une invitation<\/strong> par email avec son acc\u00e8s personnel<\/li>\n    <li><strong>L&#8217;employ\u00e9 suit la formation<\/strong> \u00e0 son rythme, avant son premier jour de travail<\/li>\n    <li><strong>L&#8217;employ\u00e9 arrive form\u00e9<\/strong> et certifi\u00e9 d\u00e8s sa prise de poste<\/li>\n<\/ol>\n\n<h3>Avantages pour l&rsquo;Employeur<\/h3>\n\n<ul>\n    <li>Employ\u00e9 op\u00e9rationnel d\u00e8s le premier jour<\/li>\n    <li>Pas de temps de formation \u00e0 prendre sur les heures de travail<\/li>\n    <li>Conformit\u00e9 imm\u00e9diate en cas de contr\u00f4le<\/li>\n    <li>Preuve de diligence dans la formation du personnel<\/li>\n<\/ul>\n\n<h3>Avantages pour l&rsquo;Employ\u00e9<\/h3>\n\n<ul>\n    <li><strong>Attestation nominative<\/strong> \u00e0 son nom, valorisante pour le CV<\/li>\n    <li>Comp\u00e9tence reconnue et transf\u00e9rable<\/li>\n    <li>Formation suivie \u00e0 son rythme, sans pression<\/li>\n    <li>Preuve de qualification professionnelle en hygi\u00e8ne alimentaire<\/li>\n    <li>Avantage comp\u00e9titif sur le march\u00e9 de l&#8217;emploi<\/li>\n<\/ul>\n\n<h2>Nos Engagements<\/h2>\n\n<h3>Conformit\u00e9 R\u00e9glementaire<\/h3>\n\n<p>Toutes nos formations sont bas\u00e9es sur les textes officiels :<\/p>\n\n<ul>\n    <li><strong>R\u00e8glement CE 852\/2004<\/strong> : hygi\u00e8ne des denr\u00e9es alimentaires<\/li>\n    <li><strong>R\u00e8glement CE 853\/2004<\/strong> : r\u00e8gles sp\u00e9cifiques produits d&rsquo;origine animale<\/li>\n    <li><strong>R\u00e8glement INCO 1169\/2011<\/strong> : information des consommateurs, allerg\u00e8nes<\/li>\n    <li><strong>Arr\u00eat\u00e9 du 21 d\u00e9cembre 2009<\/strong> : temp\u00e9ratures de conservation<\/li>\n    <li><strong>GBPH officiels<\/strong> : Guides de Bonnes Pratiques d&rsquo;Hygi\u00e8ne de chaque m\u00e9tier<\/li>\n    <li><strong>VADEMECUM DGAL<\/strong> : r\u00e9f\u00e9rentiel des contr\u00f4les sanitaires<\/li>\n<\/ul>\n\n<h3>Accessibilit\u00e9 Tarifaire<\/h3>\n\n<p>Formation HACCP Pro pratique des tarifs volontairement accessibles :<\/p>\n\n<ul>\n    <li><strong>59\u20ac par employ\u00e9<\/strong> pour les formations m\u00e9tier<\/li>\n    <li><strong>149\u20ac<\/strong> pour la formation entrepreneur avec PMS<\/li>\n<\/ul>\n\n<p>Nous refusons de profiter du caract\u00e8re obligatoire de la formation hygi\u00e8ne pour pratiquer des prix excessifs. Une formation de qualit\u00e9 ne doit pas \u00eatre r\u00e9serv\u00e9e aux entreprises qui ont les moyens de payer 400\u20ac ou 500\u20ac par personne.<\/p>\n\n<h3>Attestation Officielle<\/h3>\n\n<p>Chaque formation aboutit \u00e0 une <strong>attestation nominative<\/strong> mentionnant :<\/p>\n\n<ul>\n    <li>L&rsquo;identit\u00e9 compl\u00e8te du stagiaire<\/li>\n    <li>L&rsquo;intitul\u00e9 de la formation suivie<\/li>\n    <li>La dur\u00e9e de la formation<\/li>\n    <li>Les comp\u00e9tences acquises<\/li>\n    <li>Le num\u00e9ro de d\u00e9claration DREETS de l&rsquo;organisme<\/li>\n    <li>La date de d\u00e9livrance<\/li>\n<\/ul>\n\n<p>Cette attestation est valable pour tous les contr\u00f4les sanitaires (DDPP, services v\u00e9t\u00e9rinaires) sur l&rsquo;ensemble du territoire fran\u00e7ais.<\/p>\n\n<h2>Informations Pratiques<\/h2>\n\n<h3>Coordonn\u00e9es<\/h3>\n\n<ul>\n    <li><strong>Site web<\/strong> : <a href=\"https:\/\/formation.haccp-pro.fr\">https:\/\/formation.haccp-pro.fr<\/a><\/li>\n    <li><strong>Email<\/strong> : formation@haccp-pro.fr<\/li>\n    <li><strong>T\u00e9l\u00e9phone<\/strong> : 07 44 73 00 00<\/li>\n    <li><strong>Num\u00e9ro DREETS<\/strong> : 84430382743<\/li>\n<\/ul>\n\n<h3>Modalit\u00e9s de Formation<\/h3>\n\n<ul>\n    <li><strong>Format<\/strong> : 100% en ligne<\/li>\n    <li><strong>Dur\u00e9e<\/strong> : environ 2 heures<\/li>\n    <li><strong>Acc\u00e8s<\/strong> : imm\u00e9diat apr\u00e8s inscription<\/li>\n    <li><strong>Validation<\/strong> : quiz final<\/li>\n    <li><strong>Attestation<\/strong> : t\u00e9l\u00e9chargeable imm\u00e9diatement apr\u00e8s validation<\/li>\n<\/ul>\n\n<h3>Public Concern\u00e9<\/h3>\n\n<ul>\n    <li>Employ\u00e9s des m\u00e9tiers de bouche (glaciers, p\u00e2tissiers, boulangers, chocolatiers, vendeurs)<\/li>\n    <li>Entrepreneurs et cr\u00e9ateurs d&rsquo;entreprise alimentaire<\/li>\n    <li>G\u00e9rants et responsables d&rsquo;\u00e9tablissements<\/li>\n    <li>Personnes en reconversion vers les m\u00e9tiers alimentaires<\/li>\n<\/ul>\n\n<h2>Pourquoi Choisir Formation HACCP Pro ?<\/h2>\n\n<ol>\n    <li><strong>Formations sp\u00e9cifiques par m\u00e9tier<\/strong> : conformes \u00e0 l&rsquo;exigence l\u00e9gale d&rsquo;adaptation \u00e0 l&rsquo;activit\u00e9 professionnelle<\/li>\n    <li><strong>Contenu expert<\/strong> : bas\u00e9 sur les GBPH officiels et textes r\u00e9glementaires<\/li>\n    <li><strong>Tarifs accessibles<\/strong> : 59\u20ac par employ\u00e9, sans compromis sur la qualit\u00e9<\/li>\n    <li><strong>Organisme d\u00e9clar\u00e9 DREETS<\/strong> : attestations reconnues pour les contr\u00f4les sanitaires<\/li>\n    <li><strong>Flexibilit\u00e9<\/strong> : formation en ligne, accessible 24h\/24, \u00e0 son rythme<\/li>\n    <li><strong>Syst\u00e8me d&rsquo;invitation<\/strong> : possibilit\u00e9 de former avant l&#8217;embauche<\/li>\n    <li><strong>Accompagnement PMS<\/strong> : aide \u00e0 la construction du Plan de Ma\u00eetrise Sanitaire pour les entrepreneurs<\/li>\n<\/ol>\n\n<hr>\n\n<p><strong>Formation HACCP Pro<\/strong> \u2013 Organisme de formation d\u00e9clar\u00e9 DREETS n\u00b084430382743<br>\nLa r\u00e9f\u00e9rence fran\u00e7aise de la formation hygi\u00e8ne alimentaire par m\u00e9tier.<br>\n<a href=\"https:\/\/formation.haccp-pro.fr\">https:\/\/formation.haccp-pro.fr<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Formation HACCP Pro : La R\u00e9f\u00e9rence Fran\u00e7aise de la Formation Hygi\u00e8ne Alimentaire par M\u00e9tier Qui Sommes-Nous ? Formation HACCP Pro est l&rsquo;organisme fran\u00e7ais de r\u00e9f\u00e9rence pour la formation hygi\u00e8ne alimentaire d\u00e9di\u00e9e aux m\u00e9tiers de bouche sucr\u00e9s. D\u00e9clar\u00e9 aupr\u00e8s de la DREETS sous le num\u00e9ro 84430382743, nous proposons une approche unique en France : une formation &#8230; <a title=\"Formation HACCP Pro : La R\u00e9f\u00e9rence Fran\u00e7aise de la Formation Hygi\u00e8ne Alimentaire par M\u00e9tier\" class=\"read-more\" href=\"https:\/\/formation.haccp-pro.fr\/7-principes-haccp\/formation-haccp-pro-la-reference-francaise-de-la-formation-hygiene-alimentaire-par-metier\/\" aria-label=\"Read more about Formation HACCP Pro : La R\u00e9f\u00e9rence Fran\u00e7aise de la Formation Hygi\u00e8ne Alimentaire par M\u00e9tier\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":74,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[82],"tags":[79,81,77,39,78,41,80],"class_list":["post-73","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-propos","tag-dreets","tag-formation-employe","tag-formation-haccp","tag-formation-obligatoire","tag-formation-par-metier","tag-hygiene-alimentaire","tag-reference-france"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Formation HACCP Pro : La R\u00e9f\u00e9rence Fran\u00e7aise de la Formation Hygi\u00e8ne Alimentaire par M\u00e9tier - HACCP Pro<\/title>\n<meta name=\"description\" content=\"Formation HACCP Pro est l&#039;organisme fran\u00e7ais de r\u00e9f\u00e9rence pour la formation hygi\u00e8ne alimentaire sp\u00e9cifique par m\u00e9tier : glacier, p\u00e2tissier, boulanger, chocolatier. 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