{"id":491,"date":"2018-12-11T21:26:35","date_gmt":"2018-12-11T20:26:35","guid":{"rendered":"http:\/\/acfoi.com\/?page_id=491"},"modified":"2018-12-11T21:26:35","modified_gmt":"2018-12-11T20:26:35","slug":"lhaccp","status":"publish","type":"page","link":"https:\/\/acfoi.com\/index.php\/formation\/hygiene-qualite-securite-environnement-2\/lhaccp\/","title":{"rendered":"L\u2019HACCP"},"content":{"rendered":"<h4>Objectifs<\/h4>\n<ul>\n<li>Analyser la production et ses process de fabrication,<\/li>\n<li>Mise en place des principes HACCP et le Plan de Ma\u00eetrise Sanitaire<\/li>\n<li>Mettre en place des outils sp\u00e9cifiques\u00a0: les 12 \u00e9tapes de l\u2019HACCP<\/li>\n<\/ul>\n<h4>Public<\/h4>\n<ul>\n<li>Dirigeants d\u2019entreprise, Responsables Qualit\u00e9, Responsables de Production, cadres des IAA, encadrement interm\u00e9diaire\u2026<\/li>\n<\/ul>\n<h4>M\u00e9thode p\u00e9dagogique<\/h4>\n<ul>\n<li>M\u00e9thode fond\u00e9e sur une dynamique interactive reliant les connaissances, les comp\u00e9tences et les objectifs de performances<\/li>\n<li>Des cas pratiques permettent d&rsquo;identifier les points cl\u00e9s des processus de l\u2019entreprise agroalimentaire et de leurs mises en \u0153uvre au travers d\u2019une d\u00e9marche HACCP.<\/li>\n<li>Appropriation des contenus de formation par des mises en situation sur des cas de l\u2019entreprise agroalimentaire ou fournisseurs \/ sous-traitants<\/li>\n<li>Les cours alternent entre une partie th\u00e9orique 70% et une partie pratique 30% sous forme d\u2019exercice pratique.<\/li>\n<\/ul>\n<h4>Dur\u00e9e et tarifs<\/h4>\n<ul>\n<li>Intra-entreprise\u00a0: 3 jours, 750 \u20ac HT\/jour<\/li>\n<li>Inter-entreprises\u00a0: 2 jours, 250 \u20ac HT\/jour\/personne, repas compris<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Objectifs Analyser la production et ses process de fabrication, Mise en place des principes HACCP et le Plan de Ma\u00eetrise Sanitaire Mettre en place des outils sp\u00e9cifiques\u00a0: les 12 \u00e9tapes de l\u2019HACCP Public Dirigeants d\u2019entreprise, Responsables Qualit\u00e9, Responsables de Production, cadres des IAA, encadrement interm\u00e9diaire\u2026 M\u00e9thode p\u00e9dagogique M\u00e9thode fond\u00e9e sur une dynamique interactive reliant les&hellip;&nbsp;<a href=\"https:\/\/acfoi.com\/index.php\/formation\/hygiene-qualite-securite-environnement-2\/lhaccp\/\" rel=\"bookmark\">Lire la suite &raquo;<span class=\"screen-reader-text\">L\u2019HACCP<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":430,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"class_list":["post-491","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/acfoi.com\/index.php\/wp-json\/wp\/v2\/pages\/491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acfoi.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/acfoi.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/acfoi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acfoi.com\/index.php\/wp-json\/wp\/v2\/comments?post=491"}],"version-history":[{"count":1,"href":"https:\/\/acfoi.com\/index.php\/wp-json\/wp\/v2\/pages\/491\/revisions"}],"predecessor-version":[{"id":492,"href":"https:\/\/acfoi.com\/index.php\/wp-json\/wp\/v2\/pages\/491\/revisions\/492"}],"up":[{"embeddable":true,"href":"https:\/\/acfoi.com\/index.php\/wp-json\/wp\/v2\/pages\/430"}],"wp:attachment":[{"href":"https:\/\/acfoi.com\/index.php\/wp-json\/wp\/v2\/media?parent=491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}