{"id":1664,"date":"2024-01-23T01:55:19","date_gmt":"2024-01-23T00:55:19","guid":{"rendered":"https:\/\/www.arf-formation.fr\/arf2\/?p=1664"},"modified":"2025-11-13T16:22:16","modified_gmt":"2025-11-13T15:22:16","slug":"methode-haccp","status":"publish","type":"post","link":"https:\/\/www.preventact.fr\/pa\/methode-haccp\/","title":{"rendered":"M\u00e9thode HACCP"},"content":{"rendered":"\n<section class=\"wp-block-group training is-layout-flow wp-block-group-is-layout-flow\">\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Objectifs<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Appliquer, faire appliquer, p\u00e9renniser l&rsquo;\u00e9tude de la m\u00e9thode HACCP<\/li>\n\n\n\n<li>Contribuer au respect des r\u00e8gles d&rsquo;hygi\u00e8ne<\/li>\n\n\n\n<li>Mettre en place une \u00e9tude HACCP<\/li>\n\n\n\n<li>P\u00e9renniser l&rsquo;application de la m\u00e9thode HACCP<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Public et pr\u00e9requis<\/h3>\n\n\n\n<div class=\"wp-block-group evenly is-nowrap is-layout-flex wp-container-core-group-is-layout-ad2f72ca wp-block-group-is-layout-flex\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h4 class=\"wp-block-heading centered\">Public<\/h4>\n\n\n\n<p>Personnes travaillant dans le secteur agroalimentaire<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h4 class=\"wp-block-heading centered\">Pr\u00e9requis<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Aucun<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h4 class=\"wp-block-heading centered\">Capacit\u00e9 de session<\/h4>\n\n\n\n<p>Groupe de 1 \u00e0  10 personnes maximum<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Dur\u00e9e et lieu de formation<\/h3>\n\n\n\n<div class=\"wp-block-group evenly is-nowrap is-layout-flex wp-container-core-group-is-layout-ad2f72ca wp-block-group-is-layout-flex\">\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h4 class=\"wp-block-heading centered\">Dur\u00e9e<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 jours soit 14 heures<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h4 class=\"wp-block-heading centered\">Lieu de formation<\/h4>\n\n\n\n<p>Sur votre site<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n<\/section>\n\n\n\n<section class=\"wp-block-group training part is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Contenu<\/h3>\n\n\n\n<p>S\u00e9curit\u00e9 des aliments<\/p>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>Identifier les dangers (physiques, chimiques et biologiques)<\/li>\n\n\n\n<li>Evaluer les cons\u00e9quences d&rsquo;une perte de ma\u00eetrise des dangers<\/li>\n\n\n\n<li>Acqu\u00e9rir la notion de risque<\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n\n\n<p>Bonnes pratiques d&rsquo;hygi\u00e8ne <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hygi\u00e8ne des personnes (physique, vestimentaire, port des EPI)<\/li>\n\n\n\n<li>Hygi\u00e8ne des locaux<\/li>\n\n\n\n<li>Hygi\u00e8ne des aliments<\/li>\n\n\n\n<li>Les manipulations (transformation du produit)<\/li>\n<\/ul>\n\n\n\n<p>Mise en application<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Visite applicative de la m\u00e9thode HACCP au sein de votre \u00e9tablissement r\u00e9alis\u00e9e par le stagiaire<\/li>\n\n\n\n<li>Etude de la mise en place de la m\u00e9thode HACCP adapt\u00e9e \u00e0 votre \u00e9tablissement<\/li>\n\n\n\n<li>Aide \u00e0 la cr\u00e9ation de ce document<\/li>\n\n\n\n<li>P\u00e9renniser l&rsquo;application de la m\u00e9thode HACCP<\/li>\n<\/ul>\n\n\n\n<section class=\"wp-block-group training foot-part is-layout-flow wp-block-group-is-layout-flow\">\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-default\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Moyens et m\u00e9thodes p\u00e9dagogiques <\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">M\u00e9thodes p\u00e9dagogiques<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Partie th\u00e9orique sur power point (support de formation)<\/li>\n\n\n\n<li>Partie pratique application de la m\u00e9thode HACCP<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Moyens p\u00e9dagogiques<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Vid\u00e9o projecteur<\/li>\n\n\n\n<li>Livrets stagiaire<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Encadrement<\/h4>\n\n\n\n<p>Technicien formateur qualifi\u00e9<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Modalit\u00e9s de suivi et de validation<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Suivi<\/h4>\n\n\n\n<p>\u00c9margement par demi-journ\u00e9e, \u00e9galement sign\u00e9e par le formateur.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">\u00c9valuation<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>QCM de 25 questions avec un maximum de 25 points et un avis favorable \u00e0 partir de 17 points<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Validation<\/h4>\n\n\n\n<p>Cette formation donnera lieu \u00e0 la remise d&rsquo;une attestation de fin de formation <\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-default\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Tarification<\/h3>\n\n\n\n<p>Co\u00fbt journalier : \u00e0 partir de 0000.00\u20ac ht<\/p>\n\n\n\n<div class=\"wp-block-group ref-rev is-nowrap is-layout-flex wp-container-core-group-is-layout-ad2f72ca wp-block-group-is-layout-flex\">\n<p>R\u00e9f\u00e9rence : REFDIV016<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>R\u00e9vision : Nov 2025<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-font-size has-small-font-size\"><a class=\"wp-block-button__link has-white-color has-metallic-red-background-color has-text-color has-background wp-element-button\" href=\"\" style=\"border-radius:5px;padding-top:var(--wp--preset--spacing--20);padding-right:var(--wp--preset--spacing--20);padding-bottom:var(--wp--preset--spacing--20);padding-left:var(--wp--preset--spacing--20)\" target=\"_blank\" rel=\"noreferrer noopener\">PDF<\/a><\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p>Objectifs Public et pr\u00e9requis Public Personnes travaillant dans le secteur agroalimentaire Pr\u00e9requis Capacit\u00e9 de session Groupe de 1 \u00e0 10 personnes maximum Dur\u00e9e et lieu de formation Dur\u00e9e Lieu de formation Sur votre site Contenu S\u00e9curit\u00e9 des aliments Bonnes pratiques d&rsquo;hygi\u00e8ne Mise en application Moyens et m\u00e9thodes p\u00e9dagogiques M\u00e9thodes p\u00e9dagogiques Moyens p\u00e9dagogiques Encadrement Technicien formateur [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1664","post","type-post","status-publish","format-standard","hentry","category-generales"],"_links":{"self":[{"href":"https:\/\/www.preventact.fr\/pa\/wp-json\/wp\/v2\/posts\/1664","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.preventact.fr\/pa\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.preventact.fr\/pa\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.preventact.fr\/pa\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.preventact.fr\/pa\/wp-json\/wp\/v2\/comments?post=1664"}],"version-history":[{"count":2,"href":"https:\/\/www.preventact.fr\/pa\/wp-json\/wp\/v2\/posts\/1664\/revisions"}],"predecessor-version":[{"id":2428,"href":"https:\/\/www.preventact.fr\/pa\/wp-json\/wp\/v2\/posts\/1664\/revisions\/2428"}],"wp:attachment":[{"href":"https:\/\/www.preventact.fr\/pa\/wp-json\/wp\/v2\/media?parent=1664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.preventact.fr\/pa\/wp-json\/wp\/v2\/categories?post=1664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.preventact.fr\/pa\/wp-json\/wp\/v2\/tags?post=1664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}