{"id":56836,"date":"2025-07-04T00:00:00","date_gmt":"2025-07-04T00:00:00","guid":{"rendered":"https:\/\/richemont.swiss\/?post_type=event&#038;p=56836"},"modified":"2025-11-27T09:54:02","modified_gmt":"2025-11-27T08:54:02","slug":"guide-des-bonnes-pratiques-14","status":"publish","type":"event","link":"https:\/\/richemont.swiss\/fr\/event\/guide-des-bonnes-pratiques-14\/","title":{"rendered":"Guide des bonnes pratiques"},"content":{"rendered":"<h2>Kursdauer<\/h2>\n<p><div>1 jour<\/div>\n<\/p>\n<h2>Zielgruppen<\/h2>\n<p><div>Chef\/fe boulanger\/\u00e8re-p\u00e2tissier\/\u00e8re-confiseur\/euse, responsable de production, responsable HACCP, directeur\/ice d\u2019exploitation, candidat\/e au brevet f\u00e9d\u00e9ral (toutes orientations)<\/div>\n<div>&nbsp;<\/div>\n<\/p>\n<h2>Kursinhalt<\/h2>\n<p><div>Le responsable de la s\u00e9curit\u00e9 alimentaire doit, au cours de son activit\u00e9 \u00e0 tous les stades de la production, du traitement \u00e0 la distribution, veiller au respect des exigences l\u00e9gales en mati\u00e8re de traitement des denr\u00e9es alimentaires et de biens de consommation, notamment en mati\u00e8re de sant\u00e9 et de manipulation. Les herbicides dans les c\u00e9r\u00e9ales, la dioxine dans les \u0153ufs, les pathog\u00e8nes, les germes nous montrent \u00e0 quelle vitesse notre production peut aussi \u00eatre frapp\u00e9e par des titres n\u00e9gatifs dans la presse. Afin de faciliter la t\u00e2che de la personne responsable de la s\u00e9curit\u00e9 alimentaire, une directive d\u2019hygi\u00e8ne dynamique, bas\u00e9e sur le serveur de l\u2019association des boulanger-confiseur suisse, a \u00e9t\u00e9 cr\u00e9\u00e9e.<\/div>\n<div>&nbsp;<\/div>\n<\/p>\n<h2>Kursort<\/h2>\n<p><div>Richemont centre de comp\u00e9tence, Rue des Pr\u00e9s-du-Lac 32, 1400 Yverdon-les-Bains<\/div>\n<\/p>\n<h2>Referenten<\/h2>\n<p><div>S\u00e9bastien Knecht, Responsable de Richemont Romandie<\/div>\n<div>&nbsp;<\/div>\n<\/p>\n<h2>Bemerkungen<\/h2>\n<p><div>Avant: Cours Guide d&#039;hygi\u00e8ne pour les bonnes pratiques<\/div>\n<div>&nbsp;<\/div><\/p>\n","protected":false},"featured_media":2249,"menu_order":0,"template":"","product-category":[26,20],"product-language":[80],"product-place":[3266],"class_list":["post-56836","event","type-event","status-publish","has-post-thumbnail","hentry","product-category-bildung","product-category-technologie-kontrolle-qualitaet","product-language-franzoesisch","product-place-yverdon-les-bains"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.7 (Yoast SEO v26.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Guide des bonnes pratiques - Richemont \u00e9cole professionnelle<\/title>\n<meta name=\"description\" content=\"Guide de bonnes pratiques en boulangerie-confiserie. 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