When preparing to open a pizzeria, you will very often hear about HACCP training. It is sometimes presented as compulsory training for every pizzaiolo and sometimes as simply a certificate that must be obtained before opening.
In reality, the answer depends on the country where the pizzeria will operate. The European Union requires all food businesses to comply with common rules on hygiene and food safety risk management. It also requires people handling food to have knowledge appropriate to their work.
However, the EU does not require every pizzaiolo in Europe to complete exactly the same training course, for the same number of hours and with the same certificate. France, in particular, has introduced a specific national requirement for commercial foodservice establishments. Other European countries apply the common framework differently.
HACCP stands for Hazard Analysis and Critical Control Points.
Originally, it is not the name of a training course. HACCP is a method used to identify hazards that could compromise food safety and to put measures in place to prevent or control them.
In a pizzeria, risks can include:
The HACCP approach helps identify the points where checks are necessary and the actions to take when a problem is detected.
For example, it is not enough simply to place mozzarella or cured meats in a refrigerator. You also need to know:
HACCP is therefore a method of organisation and prevention. It is not simply a certificate to hang on the wall in the kitchen.
In everyday language, the expression “HACCP training” is used to describe different types of food hygiene training.
However, these courses are not all the same. It is useful to distinguish three levels.
Everyone who handles food must receive information, instructions or training appropriate to their work.
An employee whose role is only to hand orders to customers will not necessarily need the same level of knowledge as someone responsible for preparation, storage or the food safety management system.
People responsible for developing, applying or maintaining procedures based on HACCP principles must have sufficient knowledge to carry out this responsibility.
They should notably be able to:
Each country may add its own requirements to the European framework.
For example, a country may require:
This is one reason why a certificate obtained in one country should not automatically be assumed to be sufficient in another.
European food hygiene rules require food business operators to ensure that people handling food are supervised and receive instructions or training in food hygiene appropriate to their work activity.
They also require people responsible for developing and maintaining procedures based on HACCP principles to have received appropriate training. Any national rules relating to training programmes must also be respected.
This means that all pizzerias operating in the European Union must make sure their staff have the knowledge needed to handle food safely.
However, European regulation does not state that every employee must complete an external course lasting 7, 14 or 20 hours. Nor does it create one single HACCP certificate that is identical throughout Europe.
Depending on the country, job and organisation of the business, training may take several forms:
The essential point is that the training is genuinely appropriate to the tasks performed and that the operator can demonstrate that staff are properly informed.
In France, a national requirement applies in addition to the European rules.
In the commercial catering establishments concerned, at least one person in the workforce must be able to prove that they have completed specific food hygiene training appropriate to the activity of the establishment.
This requirement notably applies to traditional restaurants, cafeterias and fast-food businesses. A pizzeria offering dine-in, takeaway, delivery or operating from a food truck may therefore be concerned.
The French training lasts at least 14 hours.
Since changes to the rules applicable in 2026, it must include practical sessions attended in person by trainees, with the handling of equipment. The training must be provided by an organisation authorised to deliver this specific course.
The official title is:
Specific food hygiene training adapted to the activity of commercial catering establishments.
It is very often referred to as “HACCP training”, but this commonly used expression can be misleading.
The compulsory 14-hour French course and general training in the HACCP method are not exactly the same thing.
No. The French requirement states that at least one person in the establishment must be able to provide proof of this training or qualify for an exemption.
That does not mean the rest of the team can work without any instruction. Everyone who handles food must receive information or training appropriate to their role, in accordance with European rules.
It may therefore be sensible to train several people, particularly when:
Having only one person trained on paper is not enough if the rest of the team does not understand the essential rules.
Some people may be exempt from completing the 14-hour training, particularly if they hold certain recognised qualifications or can prove at least three years of professional experience as a manager or operator in a business in the food sector.
The exemption must be supported by documents. Simply stating that you have experience is not enough.
The list of recognised qualifications and the exact conditions may change, so it is preferable to check your situation with the official authorities before opening.
All European Union countries apply the common framework established by European regulation.
They must therefore make sure that:
However, each country can organise this obligation differently.
Some countries place greater emphasis on the employer’s responsibility and training adapted to the job. Others require a certificate, a health instruction session or training defined at regional level.
These examples help illustrate how requirements differ from one country to another. They are deliberately brief and should be checked again at the time the business is set up.
In Spain, the former official food-handler card no longer exists in its historical form.
Food businesses must nevertheless ensure that people handling food receive training appropriate to their work. Organisations offering this training no longer need to be officially approved or authorised by the Spanish administration in order to provide courses.
Responsibility for checking that the training is suitable therefore falls largely on the food business itself.
Advertising that claims a course is “officially approved by the Spanish ministry” should be treated with caution, since the Spanish agency states that training providers cannot claim to be authorised or approved by it.
In Belgium, people who prepare, serve or sell food must have basic knowledge of food hygiene and safety.
Operators must ensure that food handlers receive training or instructions appropriate to their activity. People responsible for applying HACCP principles must also have received suitable training.
The Federal Agency for the Safety of the Food Chain provides guides, training and online modules for the HoReCa sector.
This system is therefore not identical to the compulsory 14-hour French course.
In Germany, people working for the first time with certain foods or in restaurant kitchens may notably be required to receive instruction relating to protection against infectious diseases.
A certificate issued after this instruction may be required before starting work. The employer must then keep the relevant records and provide the required refresher information.
This German instruction should not be confused with the French 14-hour course or with general training in HACCP principles.
Other food hygiene training and management requirements may also apply within the establishment.
In Italy, food businesses must implement a self-control system based on HACCP principles.
Regional and local authorities, including the regions and local health services, play an important role in applying and monitoring food safety rules. Practical training requirements may therefore vary depending on the region where the pizzeria is located.
Before taking a course, you should check the requirements of the relevant region and local health authority.
Yes.
Even when a country does not require an external 14-hour course, the operator remains responsible for the safety of the food served in the establishment.
Serious training can help staff better understand:
This knowledge should not remain theoretical. It needs to be adapted to the actual way the pizzeria operates.
A pizzeria handles many products that require particular care:
The risks are not limited to raw products.
Contamination can also occur because of:
Training should help the team understand why procedures exist, rather than simply asking people to follow them without explanation.
European regulation does not set one single validity period for all food hygiene training.
However, knowledge must remain appropriate to the activity and be updated when necessary.
A refresher or new training session may be useful when:
Training someone once and then never discussing hygiene again for several years does not guarantee that the rules will be applied correctly.
Even when no official certificate is required, it is sensible to keep records of the actions taken.
You can notably keep:
These documents help demonstrate that the establishment has done more than simply give a few verbal instructions on the first day.
They should be updated when the team or procedures change.
Before enrolling, check:
Be cautious of courses promising a “HACCP certificate automatically valid throughout Europe” without explaining the basis for that claim.
The European regulatory framework is shared, but certificates and national requirements are not necessarily the same.
| Area concerned | General principle | Uniform compulsory training? |
|---|---|---|
| European Union | Staff must be supervised, informed or trained in food hygiene according to their activity. People responsible for HACCP procedures must receive appropriate training. | No. There is no single training course with the same duration and certificate in every country. |
| France | At least one person in a commercial catering establishment must generally be able to prove completion of the specific food hygiene course. | Yes, for the relevant French course: minimum 14 hours, unless an exemption applies. |
| Spain | The business must ensure training appropriate to the job. The former uniform official food-handler card is no longer required in its previous form. | No national course identical to the French 14-hour training. |
| Belgium | Staff must receive appropriate knowledge, instructions or training. | The French 14-hour course does not automatically apply. |
| Germany | Instruction relating to protection against infectious diseases may be required before working with certain foods or in kitchens. | A specific national requirement, different from the French course. |
| Italy | The business must apply self-control and HACCP principles. Practical requirements may depend on regional and local authorities. | Check the requirements of the relevant region and health authority. |
☐ I have identified the country where my pizzeria will operate.
☐ I have consulted information from the official authorities in that country.
☐ I have checked whether external training is compulsory.
☐ I have checked whether a minimum duration is required.
☐ I have checked whether the training provider must be authorised.
☐ I have checked whether my qualifications or experience may qualify me for an exemption.
☐ I have not assumed that training completed in another country is automatically valid.
☐ One person is clearly responsible for hygiene procedures.
☐ This person has the necessary knowledge of HACCP principles.
☐ Another person can take over in their absence.
☐ Responsibilities are clearly explained to the team.
☐ Every member of the team receives instructions appropriate to their role.
☐ New employees are trained before working alone.
☐ Instructions are understandable to everyone.
☐ Regular refresher sessions are organised.
☐ Training and instructions are recorded.
☐ Storage temperatures are monitored.
☐ The receipt of deliveries is organised.
☐ Products are stored and dated correctly.
☐ Cross-contamination is prevented.
☐ A cleaning and disinfection plan is in place.
☐ Allergens are identified.
☐ Product traceability is maintained.
☐ A procedure exists in the event of equipment failure or a break in the cold chain.
☐ Waste and pests are properly managed.
☐ The actions to take in the event of a problem are known.
Food hygiene and HACCP principles apply to all pizzerias in Europe.
The European Union requires operators to ensure that people handling food are properly supervised, informed or trained according to their activity. People responsible for procedures based on HACCP principles must also have received suitable training.
However, there is no single compulsory HACCP course that is identical throughout Europe.
In France, at least one person in a commercial catering establishment must generally complete specific food hygiene training lasting at least 14 hours, unless an exemption applies.
In other European countries, the arrangements may be different: in-house training, external courses, health instruction, national certificates or regional requirements.
Before enrolling, always check the rules that apply in the country and, where necessary, the region where the pizzeria will operate.
The most important thing is not simply to hold a certificate. You need to be able to apply the correct procedures every day, explain them to the team and genuinely protect customer safety.
A certificate proves that training has been completed. It never replaces the daily application of food hygiene rules in the pizzeria.