Both a regulatory obligation and a responsibility towards every guest, food safety rests on precise rules applied by everyone. From HACCP to traceability, this collection trains kitchen teams in best practice at every stage, from delivery to service.
From great houses to a personal cuisine
Trained at Ferrandi, Denis built his career alongside great figures of French gastronomy, from Flora Mikula to Guy Lassausaie, before continuing his experience in Singapore and then at the Sofitel Legend Metropole Hanoi, where he became executive sous-chef in 2014. Back in Paris, he founded Le Mazenay, his own restaurant, where he expresses a cuisine nourished by these French and international experiences.
HACCP is not just a regulatory obligation: it is the foundation of your guests' safety. Understand the HACCP approach and identify the main biological hazards to control.
Personal hygiene, cleaning, pests, waste, storage, slicing, assembly: good practices apply to every gesture, from delivery to service. 11 tutorials to prevent contamination and secure every step.
Storage and cooking temperatures, cooling, freezing, vacuum packing, buffets: the steps where everything is at stake for food safety. The rules for controlling every sensitive phase, from delivery to service.
Facing a non-compliant product, every minute counts. Set up reliable traceability and learn to apply withdrawal and recall procedures.
30 minutes to discover Tutoreca Academy and discuss your needs.
A few figures about your team, and your results appear instantly.
