{"id":109207,"date":"2024-07-23T11:14:25","date_gmt":"2024-07-23T10:14:25","guid":{"rendered":"https:\/\/test.merieuxnutrisciences.com\/?page_id=109207"},"modified":"2026-02-11T14:49:45","modified_gmt":"2026-02-11T14:49:45","slug":"formation-restauration","status":"publish","type":"page","link":"https:\/\/www.merieuxnutrisciences.com\/fr\/nos-formations\/formation-restauration\/","title":{"rendered":"Formation en restauration"},"content":{"rendered":"
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\n \"Formation\n <\/div>\n

Formation en restauration<\/h1>\n <\/div>\n <\/div>\n \n
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Nos formations en restauration<\/h2>\n

Former, c\u2019est agir.<\/strong> Agir pour r\u00e9duire les risques, fluidifier les process, s\u00e9curiser vos pratiques et valoriser vos \u00e9quipes. C\u2019est \u00e9galement faire de la formation un levier de responsabilisation, afin que chacun devienne acteur de la s\u00e9curit\u00e9 des consommateurs et contribue activement \u00e0 la salubrit\u00e9 des produits.<\/p>\n

La force de nos formations repose sur :<\/strong>
\n\u2705 Des contenus concrets et op\u00e9rationnels,
\n\u2705 Des formats souples et engageants,
\n\u2705 Des modules adapt\u00e9s \u00e0 tous les profils \u2013 du commis de cuisine au responsable qualit\u00e9,
\n\u2705 Des th\u00e9matiques cibl\u00e9es : HACCP, PMS, inspections, allerg\u00e8nes, ma\u00eetrise des contaminations, etc.
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\n \n\n \"Mise\n \n
\n Mise sous vide<\/span>\n <\/div>\n <\/a>\n \n\n \"Formation\n \n
\n Formation Management de la qualit\u00e9 en Restauration<\/span>\n <\/div>\n <\/a>\n \n\n \"R\u00e9f\u00e9rent\n \n
\n R\u00e9f\u00e9rent hygi\u00e8ne<\/span>\n <\/div>\n <\/a>\n \n\n \"Formation\n \n
\n Formation aux analyses alimentaires<\/span>\n <\/div>\n <\/a>\n \n\n \"R\u00e9glementation\n \n
\n R\u00e9glementation et \u00c9tiquetage alimentaire<\/span>\n <\/div>\n <\/a>\n \n\n \"Ma\u00eetrise\n \n
\n Ma\u00eetrise du risque l\u00e9gionelle<\/span>\n <\/div>\n <\/a>\n \n\n \"Stage\n \n
\n Stage Food Safety Culture<\/span>\n <\/div>\n <\/a>\n \n\n \"Hygi\u00e8ne\n \n
\n Hygi\u00e8ne et s\u00e9curit\u00e9 des aliments en Restauration<\/span>\n <\/div>\n <\/a>\n \n\n \"Formations\n \n
\n Formations autour des emballages<\/span>\n <\/div>\n <\/a>\n <\/div>\n <\/div>\n
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\n\n \"Formation\n \n Formation en restauration<\/span>\n <\/div>\n
\n
\n \n \"Mise\n \n
\n Mise sous vide<\/span>\n <\/div>\n <\/a>\n \n \"Formation\n \n
\n Formation Management de la qualit\u00e9 en Restauration<\/span>\n <\/div>\n <\/a>\n \n \"R\u00e9f\u00e9rent\n \n
\n R\u00e9f\u00e9rent hygi\u00e8ne<\/span>\n <\/div>\n <\/a>\n \n \"Formation\n \n
\n Formation aux analyses alimentaires<\/span>\n <\/div>\n <\/a>\n \n \"R\u00e9glementation\n \n
\n R\u00e9glementation et \u00c9tiquetage alimentaire<\/span>\n <\/div>\n <\/a>\n \n \"Ma\u00eetrise\n \n
\n Ma\u00eetrise du risque l\u00e9gionelle<\/span>\n <\/div>\n <\/a>\n \n \"Stage\n \n
\n Stage Food Safety Culture<\/span>\n <\/div>\n <\/a>\n \n \"Hygi\u00e8ne\n \n
\n Hygi\u00e8ne et s\u00e9curit\u00e9 des aliments en Restauration<\/span>\n <\/div>\n <\/a>\n \n \"Formations\n \n
\n Formations autour des emballages<\/span>\n <\/div>\n <\/a>\n <\/div>\n\n \n <\/div>\n <\/div>\n <\/div> \n<\/div>\n