In Tourcoing, she gives traders the keys to food hygiene

A specialist in food hygiene, Eileen Bourreau advises restaurants and catering. Purpose: to comply with strict regulations and preserve a brand’s brand image.



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3 minutes


It was in January 2021, despite Covid, that Eileen Bourreau created her company, specializing in food hygiene. a sector where he worked ten years, including six years at Flunch, across France. Independent, she joined the SCL Qualité franchise, created by Stéphanie Chevalier Lopez, France’s best worker in food hygiene.

I’m completely autonomous, it’s a brand license, She explains. I start without being alone. When you go from being an employee to being self-employed, there are a lot of things to manage… “In particular prospecting:” We go directly to the professionals », restaurants, butchers, bakeries, grocery stores… in Tourcoing, in the Hauts-de-France and even in the Paris region.

be in the green

The SCL Quality franchise assigns a seal of hygiene that guarantees cleanliness, freshness, safety and health.  Photo Thierry THOREL / A Voz do Norte
The SCL Quality franchise assigns a seal of hygiene that guarantees cleanliness, freshness, safety and health. Photo Thierry THOREL / A Voz do Norte – VDNPQR

Your mission: your give advices, based on the inspection grid of the Departmental Directorate for the Protection of the Population, which inspects food companies and businesses. ” I prepare them for these surprise inspections, the idea is to be green, not orange or red. » With the key a tag and an accompanying certificate in food hygiene. ” It’s a promise of more trust ” emphasizes with the heart that this service is maintained ” affordable prices “.

“The regulations are strict, they have become stricter due to health scandals. Everyone talks to me about Buitoni and Kinder…”

Specifically, it is about changing bad habits taken in the kitchen for a long time. Nothing is left to chance, either at the structural level (walls, tiles, ceiling, etc.) equipment (cold room, utensils, etc.), or hygiene (good practices, cleanliness, food traceability, etc.).

And to get an idea, nothing like intervening while in serviceor under conditions, to ” correct as soon as possible », possibly through training. ” It’s not always easy to get people to understand that you have to do things differently. I have to show pedagogy. I take into account the constraints, we find solutions together. Regulations are strict, they have become stricter due to health scandals. Everyone tells me about Buitoni and Kinder… »

Especially at a time when a bad comment on the internet can permanently tarnish a reputation. ” The objective remains to preserve the brand image. When a customer complains on social media, your brand can quickly go downhill, whether the reviews are true or not. “This June, its activity was resumed more clearly because “ professionals really need to be accompanied “.

Contact: eileen.bourreau@sclqualite.com






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