Mandatory food-hygiene training (14 h) and provider authorisation
Mandatory since decree no. 2011-731: commercial food-service businesses must have at least one person trained in food hygiene (a 14-hour course).
Issued by: Authorised training providers — historically registered in the ROFHYA with the DRAAF; since 1 February 2026 (decree no. 2025-922), a prefectoral authorisation conditional notably on Qualiopi
Traditional restaurants, fast food, cafeterias and self-service, takeaway; on the supply side, training providers wishing to deliver this regulatory course.
What this scheme covers
- C.1A 14-hour regulatory syllabus: microbial hazards, regulations (the EU hygiene package), the sanitary control plan and good practice.
- C.2Mandatory authorisation of the training provider for the course to be recognised: ROFHYA registration until January 2026, a prefectoral authorisation (conditional notably on Qualiopi) since 1 February 2026.
- C.3Exemptions set by order: certain diplomas or sufficient experience managing a food business.
The link with Qualiopi
Since 1 February 2026 the two layers have merged: Qualiopi is a condition of the prefectoral authorisation that replaces ROFHYA registration — on top of its usual funding role (notably OPCO). For restaurateurs, the training remains an operating obligation.
The process, summarised
- 1.For a provider: obtain the prefectoral authorisation (decree no. 2025-922 regime: compliant syllabus, qualified trainers, Qualiopi certification).
- 2.Deliver the 14 hours in line with the framework and issue certificates bearing the registration number.
- 3.For a restaurateur: check the provider is duly authorised (formerly a ROFHYA number, a prefectoral authorisation since February 2026) before enrolling an employee, and keep the certificate for inspections.
FAQ — Food hygiene (14 h)
+Who must take the 14-hour food-hygiene course?
At least one person on the staff of any commercial food-service business. Not necessarily the owner: a trained employee suffices, as long as they work in the business.
+Are there exemptions?
Yes: holders of certain diplomas or professional titles listed by order, and people with sufficient experience as manager or operator of a food business.
+Can the course be funded?
Often yes, through OPCOs for employees — Qualiopi is required of the provider in any case, since it also conditions its authorisation since February 2026.
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