In the commercial foodservice industry, mastering food hygiene is essential to ensure consumer safety and maintain compliance within your establishments.
This training program will enable you to understand, organize and manage your operations in accordance with food hygiene standards and regulatory requirements. It follows a practical approach that can be directly applied to your activities in the kitchen, front-of-house operations or overall establishment management.
A highly practical training program that helps participants better understand hygiene regulations and, above all, apply them effectively on a daily basis within their establishment.
Helen P.
Duration: 2 days-14 hours
Dates: From 7 and 8 september
or from 13 to 14 october 2026
Number of participants: 8 to 14
Requirements: Work in the food service: kitchen, restaurant dining room, distribution, management...
Be able to speak and read French.
Tuition Fee: €520 including VAT-€433.33 excluding VAT
Expected outcomes
The objective of this training program is to strengthen your skills in food hygiene and food safety.
Upon completion of the training program, you will:
- understand the importance of food safety for your business activity;
- identify risks associated with inappropriate practices;
- apply the principles of the Food Safety Management Plan (FSMP) and HACCP (Hazard Analysis and Critical Control Points);
- implement methods that comply with current regulations;
- contribute to the quality of service provided to customers;
- be able to respond appropriately in the event of non-compliance with food hygiene regulations.
Food Hygiene Training Program
The program follows a progressive approach, combining theoretical instruction, practical exercises and real-life scenarios.
You will explore the essential concepts related to food safety risks, regulations and industry best practices applicable within foodservice establishments.
Key topics include:
- understanding food hazards, particularly microbiological risks, as well as other potential risks;
- the fundamentals of current regulations, including legal obligations related to foodservice activities and official inspections;
- implementing a Food Safety Management Plan (FSMP), including Good Hygiene Practices (GHP), HACCP principles and verification procedures;
- organizing daily practices to ensure food safety throughout operations. This training program will help you connect regulatory requirements with your day-to-day professional practice.
Why Take a Food Hygiene Training Program for Commercial Foodservice?
This training program will help you gain a stronger understanding of the food hygiene and food safety standards that are essential to the successful operation of a commercial foodservice establishment.
On a daily basis, you will be able to apply Good Hygiene Practices, better understand regulatory requirements and implement the key elements of a Food Safety Management Plan.
The objective is also to secure your business operations, protect your customers and teams, and adopt the appropriate reflexes when dealing with sensitive situations or food safety incidents.
I was able to review the fundamentals of the Food Safety Management Plan and better structure my practices in the kitchen. Thank you!
Jean E.
Key Benefits of the Training Program
- This training program is delivered in person over a short two-day format (14 hours), allowing for rapid implementation in your professional activity.
- Groups are composed of 8 to 14 participants, encouraging interaction and practical exercises.
- Learning alternates between theoretical instruction and practical exercises.
- The training is led by an expert instructor with extensive field experience.
FAQ – Food Hygiene Training Program for Commercial Foodservice
Who is this training program for and what are the prerequisites?
This training program is intended for anyone working or planning to work in commercial foodservice, whether in the kitchen, front-of-house operations, food distribution or management. It is designed for professionals wishing to gain greater control over hygiene standards and apply them effectively within their establishments.
To attend this training program, participants must be able to read and speak French.
Registration Process
Registration begins with an initial discussion to identify your needs and expectations. Your application file must include a completed registration form and a curriculum vitae.
Following approval, Institut Lyfe Executive Education will send you the training contract or agreement for signature.
Dedicated Contact:
Fabienne Novelli
+33 (0)4 87 63 38 32
formationcontinue@institutlyfe.com