Horeca: training staff on food hygiene
Provide training or instructions adapted to food tasks from staff onboarding. Those responsible for self-inspection must master HACCP principles.
Guide G-023 published on the AFSCA website, part 1, section 21, incorporates the requirement of European regulation 852/2004, annex II, chapter XII. Food-handling staff must be supervised and receive instructions and/or training adapted to their activity. Those responsible for guide implementation must receive training appropriate to HACCP principles.
To hire kitchen or dining staff, verify hygiene competencies and plan establishment-specific instructions. The guide recommends adapting language and content to staff level, keeping instructions accessible, and supplementing learning with daily corrections. This section does not require every candidate have a single diploma or universal training duration.