{"id":3139,"date":"2022-11-01T15:39:26","date_gmt":"2022-11-01T15:39:26","guid":{"rendered":"https:\/\/mapalstg.wpengine.com\/fr\/?post_type=resource&#038;p=3139"},"modified":"2026-08-26T12:56:22","modified_gmt":"2026-08-26T11:56:22","slug":"normes-hygiene-securite-alimentaire-restauration","status":"publish","type":"resource","link":"https:\/\/mapal-os.com\/fr\/securite-alimentaire\/normes-hygiene-securite-alimentaire-restauration\/","title":{"rendered":"Garantir les normes d\u2019hygi\u00e8ne et de s\u00e9curit\u00e9 alimentaire en restauration"},"content":{"rendered":"\n<section class=\"wp-block-mapal-vertical-section alignfull vertical-section is-layout-flow wp-block-mapal-vertical-section-is-layout-flow\">\n\t\n\t<div class=\"wp-block-cover alignfull is-light vertical-section__container\">\n\t\t<span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-background-color has-background-dim-100 has-background-dim\"><\/span>\n\t\t<div 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d=\"M558.52,585.87c61.53-41.21,129.45-49.99,202.16-35.9,25.22,4.89,50.16,13.23,75.83,12.51,17.34-.49,34.27-5.11,50.84-10.23,38.61-11.93,76.28-26.69,113.9-41.44,40.36-15.82,80.72-31.64,121.07-47.45,2.02-.79,4.16-1.67,5.43-3.43,1.93-2.66,1.23-6.41-.16-9.38-8.04-17.2-31.51-19.02-50.4-17.17-44.74,4.38-88.84,15.27-130.46,32.24\"><\/path><path class=\"cls-4\" d=\"M507.61,450.74c2.69,52.25,23.23,103.42,57.42,143.02\"><\/path><\/g><g><circle class=\"cls-2\" cx=\"728.79\" cy=\"268.5\" r=\"36.5\"><\/circle><path class=\"cls-4\" d=\"M738.72,291.84c5.01-2.5,8.48-7.83,8.74-13.42\"><\/path><\/g><g><circle class=\"cls-2\" cx=\"758.01\" cy=\"97.98\" r=\"26.7\"><\/circle><path class=\"cls-4\" d=\"M755.6,79.58c-4.02,.78-7.51,3.85-8.8,7.74\"><\/path><\/g><\/svg><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">La s\u00e9curit\u00e9 alimentaire en h\u00f4tellerie-restauration est indispensable pour garantir un service optimal aux consommateurs.<strong> Il est en effet essentiel de servir \u00e0 vos clients ou convives des boissons et plats qui soient conformes aux r\u00e8gles d\u2019hygi\u00e8ne en restauration.\u00a0<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading is-style-heading-4\">Qu\u2019est-ce-que le plan de ma\u00eetrise sanitaire ?\u00a0<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">\u201c<a href=\"https:\/\/agriculture.gouv.fr\/mise-en-place-dun-plan-de-maitrise-sanitaire-en-restauration-collective-un-guide-pour-les-petits\" target=\"_blank\" rel=\"noreferrer noopener\">Le plan de ma\u00eetrise sanitaire (PMS)<\/a> d\u00e9finit un ensemble de mesures pr\u00e9ventives et d&#8217;autocontr\u00f4les ayant pour but de maintenir l&#8217;hygi\u00e8ne alimentaire. C&#8217;est un outil permettant le contr\u00f4le de l&#8217;environnement de la cha\u00eene de production alimentaire pour garantir la s\u00e9curit\u00e9 des produits.\u201d\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Plusieurs \u00e9l\u00e9ments constituent le PMS :\u00a0<\/p>\n\n\n\n<ul class=\"wp-block-list is-style-list-dark\">\n<li><strong>Un programme de pr\u00e9requis (PRP<\/strong>), qui d\u00e9finit les mesures de base et bonnes pratiques d\u2019hygi\u00e8ne \u00e0 mettre en place dans un \u00e9tablissement.<\/li>\n\n<li><strong>Le plan HACCP &#8211; Hazard Analysis Critical Control Point<\/strong>, pour garantir la s\u00e9curit\u00e9 alimentaire.<\/li>\n\n<li>La communication et la tra\u00e7abilit\u00e9 des produits.\u00a0<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a0\u00a0<\/p>\n\n\n\n<h2 class=\"wp-block-heading is-style-heading-4\">Les pr\u00e9requis obligatoires pour assurer la s\u00e9curit\u00e9 alimentaire dans le secteur de la restauration\u00a0\u00a0<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Les programmes de pr\u00e9requis comprennent, entre autres, <a href=\"https:\/\/agriculture.gouv.fr\/mise-en-place-dun-plan-de-maitrise-sanitaire-en-restauration-collective-un-guide-pour-les-petits\" target=\"_blank\" rel=\"noreferrer noopener\">les bonnes pratiques d\u2019hygi\u00e8ne (BPH) et les bonnes pratiques de fabrication (BPF)<\/a>.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les BPH permettent de r\u00e9duire les risques de contamination, tandis que les BPF concernent les bonnes pratiques en mati\u00e8re de temp\u00e9rature et de dosage lors des pr\u00e9parations en cuisine.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ces pr\u00e9requis permettent de <strong>s\u2019assurer de l\u2019hygi\u00e8ne d\u2019un \u00e9tablissement<\/strong> en prenant en compte les \u00e9l\u00e9ments suivants :\u00a0<\/p>\n\n\n\n<ul class=\"wp-block-list is-style-list-dark\">\n<li>Nettoyage et d\u00e9sinfection (des installations, des machines et des ustensiles). <\/li>\n\n<li>Contr\u00f4le de la temp\u00e9rature <\/li>\n\n<li>Contr\u00f4le de l&#8217;eau <\/li>\n\n<li>Pr\u00e9vention et lutte contre les parasites <\/li>\n\n<li>Entretien technique et \u00e9talonnage des appareils de contr\u00f4le (balances, thermom\u00e8tres, etc.).<\/li>\n\n<li>Tra\u00e7abilit\u00e9 des produits <\/li>\n\n<li>Contr\u00f4le des allerg\u00e8nes (pour \u00e9viter les contaminations crois\u00e9es) <\/li>\n\n<li>Contr\u00f4le des fournisseurs\u00a0 <\/li>\n\n<li>Gestion des d\u00e9chets <\/li>\n\n<li>Formation et hygi\u00e8ne du personnel\u00a0\u00a0\u00a0<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading is-style-heading-4\">Le plan HACCP\u00a0\u00a0<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La fonction principale du plan HACCP est d&#8217;<strong>\u00e9valuer les risques de contamination des aliments et d&#8217;\u00e9tablir des syst\u00e8mes de contr\u00f4le pour les pr\u00e9venir et ainsi les \u00e9viter au mieux<\/strong>. Chaque entreprise doit disposer de son propre plan HACCP, adapt\u00e9 \u00e0 son activit\u00e9 et \u00e0 son offre.\u00a0\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le Codex Alimentarius structure le plan HACCP en sept principes de base, <a href=\"https:\/\/www.hygiene-alimentaire-haccp.com\/239-c-haccp-12-etapes.html\" rel=\"noreferrer noopener\" target=\"_blank\">r\u00e9partis sur 12 \u00e9tapes<\/a> distinctes, qui se doivent d\u2019\u00eatre scrupuleusement respect\u00e9es. En pratique, l&#8217;application des principes HACCP dans une entreprise de restauration n\u00e9cessite les \u00e9tapes suivantes :\u00a0\u00a0<\/p>\n\n\n\n<ul class=\"wp-block-list is-style-list-dark\">\n<li> \t<p>\u00c9tape 1 : Constituer l\u2019\u00e9quipe HACCP\u00a0<\/p> \t<\/li>\n\n<li> \t<p>\u00c9tape 2 : D\u00e9crire le produit\u00a0<\/p> \t<\/li>\n\n<li> \t<p>\u00c9tape 3 : D\u00e9crire l&#8217;utilisation du produit\u00a0<\/p> \t<\/li>\n\n<li> \t<p>\u00c9tape 4 : \u00c9laborer le diagramme de fabrication\u00a0<\/p> \t<\/li>\n\n<li> \t<p>\u00c9tape 5 : Confirmer sur place chaque \u00e9tape du diagramme de fabrication\u00a0<\/p> \t<\/li>\n\n<li> \t<p>\u00c9tape 6 : Analyser les dangers [principe 1]\u00a0<\/p> \t<\/li>\n\n<li> \t<p>\u00c9tape 7 : Identifier et classer les points critiques de contr\u00f4le [principe 2]\u00a0<\/p> \t<\/li>\n\n<li> \t<p>\u00c9tape 8 : Fixer des seuils critiques pour chaque CCP [principe 3]\u00a0<\/p> \t<\/li>\n\n<li> \t<p>\u00c9tape 9 : \u00c9tablir un syst\u00e8me de surveillance pour chaque CCP [principe 4]\u00a0<\/p> \t<\/li>\n\n<li> \t<p>\u00c9tape 10 : \u00c9tablir des mesures correctives [principe 5]\u00a0<\/p> \t<\/li>\n\n<li> \t<p>\u00c9tape 11 : V\u00e9rifier et valider le plan HACCP [principe 6]\u00a0<\/p> \t<\/li>\n\n<li> \t<p>\u00c9tape 12 : Tenir des registres et constituer des dossiers [principe 7]\u00a0<\/p> \t<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Toutes ces \u00e9tapes doivent \u00eatre r\u00e9guli\u00e8rement mises \u00e0 jour en cas de changements (introduction de nouveaux plats et recettes, nouvelles m\u00e9thodologies dans la cuisine, etc.).\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vous pouvez cr\u00e9er ce document au format papier. Cependant, si votre entreprise compte plusieurs \u00e9tablissements, et si vous souhaitez que le plan HACCP puisse \u00eatre mis \u00e0 jour et que vos employ\u00e9s puissent l\u2019avoir \u00e0 port\u00e9e de main, alors nous vous recommandons de digitaliser votre document.\u00a0<\/p>\n\n\n\n<h2 class=\"wp-block-heading is-style-heading-4\">La digitalisation du plan HACCP afin de garantir la s\u00e9curit\u00e9 alimentaire\u00a0\u00a0<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Avec Compliance by Mapal, vous pouvez <a href=\"https:\/\/mapal-os.com\/fr\/solutions\/compliance\" rel=\"noreferrer noopener\" target=\"_blank\">digitaliser le plan HACCP<\/a> et mettre en place des checklists afin que vos employ\u00e9s puissent assurer le suivi de chaque phase op\u00e9rationnelle. Au sein de chaque checklist, ils peuvent \u00e9galement consulter (en cliquant sur le bouton d&#8217;information &#8220;i&#8221;) les raisons pour lesquelles chaque point doit \u00eatre v\u00e9rifi\u00e9, ce qui les aidera \u00e0 comprendre et m\u00eame \u00e0 expliquer chaque \u00e9tape en cas de contr\u00f4le !\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La digitalisation du plan HACCP est essentielle, notamment dans le cas d\u2019une gestion multisite, car chaque plan doit \u00eatre adapt\u00e9 \u00e0 l&#8217;activit\u00e9 exerc\u00e9e dans chaque lieu.\u00a0\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Enfin, les bureaux centraux peuvent contr\u00f4ler en temps r\u00e9el et recevoir un rapport sur la conformit\u00e9 des plans HACCP de chaque \u00e9tablissement, ce qui leur permet de disposer d&#8217;informations centralis\u00e9es et toujours \u00e0 jour en mati\u00e8re de s\u00e9curit\u00e9 alimentaire.\u00a0\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/mapal-os.com\/fr\/ressources\/whitepapers\/un-leadership-efficace-en-hotellerie-restauration-multisite\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"400\" src=\"https:\/\/mapal-os.com\/wp-content\/uploads\/sites\/10\/2026\/08\/FR_WHITEPAPER_MULTISITE_blog_1200x400.png\" alt=\"\" class=\"wp-image-3137\" srcset=\"https:\/\/mapal-os.com\/fr\/wp-content\/uploads\/sites\/10\/2026\/08\/FR_WHITEPAPER_MULTISITE_blog_1200x400.png 1200w, https:\/\/mapal-os.com\/fr\/wp-content\/uploads\/sites\/10\/2026\/08\/FR_WHITEPAPER_MULTISITE_blog_1200x400-300x100.png 300w, https:\/\/mapal-os.com\/fr\/wp-content\/uploads\/sites\/10\/2026\/08\/FR_WHITEPAPER_MULTISITE_blog_1200x400-1024x341.png 1024w, https:\/\/mapal-os.com\/fr\/wp-content\/uploads\/sites\/10\/2026\/08\/FR_WHITEPAPER_MULTISITE_blog_1200x400-768x256.png 768w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading is-style-heading-4\">La formation en ligne pour la s\u00e9curit\u00e9 alimentaire : un contenu personnalisable et mis \u00e0 jour r\u00e9guli\u00e8rement\u00a0<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Par ailleurs, il est \u00e9galement essentiel de former vos \u00e9quipes sur les pr\u00e9requis et les principes li\u00e9s au plan HACCP. Dans le cas contraire, vous pouvez mettre en danger la s\u00e9curit\u00e9 de vos clients, avec le risque de subir de graves sanctions, mettre \u00e0 mal votre r\u00e9putation et engendrer la fermeture de vos \u00e9tablissements.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Afin de proposer un contenu de formation r\u00e9guli\u00e8rement \u00e0 jour et d\u2019adapter la formation de chaque employ\u00e9 en fonction de son r\u00f4le (formation \u00e0 l&#8217;hygi\u00e8ne pour les serveurs en salle, principes HACCP pour les \u00e9quipes de cuisine, etc.), il est pr\u00e9f\u00e9rable d&#8217;opter pour <a href=\"https:\/\/mapal-os.com\/fr\/solutions\/flow-learning\" rel=\"noreferrer noopener\" target=\"_blank\">un outil de formation digitale<\/a> comme notre solution <strong>Flow Learning by Mapal<\/strong>, \u00e9galement accessible depuis un appareil mobile.\u00a0\u00a0<\/p>\n\n\n<figure class=\"wp-block-image size-full is-resized texticon-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" id=\"Layer_2_00000037692965436168660050000001016659549903130514_\" viewbox=\"0 0 721.8 721.8\" class=\"wp-image-3138 wp-block-image__svg\" aria-hidden=\"true\" focusable=\"false\"> <style type=\"text\/css\"> .st0{fill:#16B5C2;} .st1{fill:#FFFFFF;stroke:#301E4A;stroke-miterlimit:10;} .st2{fill:#FFFFFF;stroke:#301E4A;stroke-width:5;stroke-linecap:round;stroke-linejoin:round;} .st3{fill:none;stroke:#301E4A;stroke-width:5;stroke-linecap:round;stroke-linejoin:round;} <\/style> <g id=\"Layer_11\"> <g> <circle class=\"st0\" cx=\"360.9\" cy=\"363.8\" r=\"344.4\"><\/circle> <g> <g> <path class=\"st1\" d=\"M364.7,511.2c-20.1-0.7-39.9,12.5-46.9,31.4c-7,18.8-0.6,41.8,15.1,54.3c15.7,12.5,39.5,13.6,56.3,2.6 c16.8-11,25.3-33.3,20.1-52.7C404.1,527.3,385.6,512,364.7,511.2L364.7,511.2z\"><\/path> <g> <path class=\"st2\" d=\"M364.1,511.5c-20.1-0.7-39.9,12.5-46.9,31.4c-7,18.8-0.6,41.8,15.1,54.3c15.7,12.5,39.5,13.6,56.3,2.6 c16.8-11,25.3-33.3,20.1-52.7C403.6,527.6,385,512.2,364.1,511.5L364.1,511.5z\"><\/path> <path class=\"st2\" d=\"M377.1,533.8c12.7,8.2,17.5,26.6,10.5,40\"><\/path> <\/g> <\/g> <g> <path class=\"st2\" d=\"M362.2,102.3L362.2,102.3c24.5,0,44.4,19.9,44.4,44.4v287.4c0,24.5-19.9,44.4-44.4,44.4h0 c-24.5,0-44.4-19.9-44.4-44.4V146.7C317.8,122.2,337.7,102.3,362.2,102.3z\"><\/path> <line class=\"st3\" x1=\"377.3\" y1=\"151\" x2=\"377.3\" y2=\"350.3\"><\/line> <line class=\"st3\" x1=\"377.3\" y1=\"388.9\" x2=\"377.3\" y2=\"416.8\"><\/line> <\/g> <\/g> <\/g> <\/g> <\/svg><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Attention :\u00a0\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les smartphones, tablettes, \u00e9crans tactiles et autres appareils \u00e9lectroniques peuvent abriter des virus et des bact\u00e9ries pathog\u00e8nes. Le nettoyage et la d\u00e9sinfection r\u00e9currents de ces surfaces r\u00e9duisent les risques de contamination. Il est donc important d&#8217;inclure ces dispositifs dans votre protocole de nettoyage et de d\u00e9sinfection du quotidien.\u00a0\u00a0<\/p>\n\n\n\n<h2 class=\"wp-block-heading is-style-heading-4\">4 r\u00e9glementations cl\u00e9 en mati\u00e8re d&#8217;hygi\u00e8ne et de s\u00e9curit\u00e9 alimentaire pour le secteur de la restauration\u00a0\u00a0<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a0\u00a0<\/p>\n\n\n\n<h3 class=\"wp-block-heading is-style-heading-5\"><strong>Les r\u00e8gles d\u2019hygi\u00e8ne au sein d\u2019un restaurant\u00a0<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pour chaque surface en contact avec des aliments, un nettoyage quotidien avec un produit d\u00e9sinfectant est obligatoire : cette r\u00e8gle s&#8217;applique \u00e9galement aux sols, aux plans de travail et, bien s\u00fbr, \u00e0 tous les ustensiles qui ont \u00e9t\u00e9 utilis\u00e9s. Le nettoyage des ustensiles doit se faire avant et apr\u00e8s utilisation. Au moins une fois par semaine, l\u2019ensemble des \u00e9quipements (r\u00e9frig\u00e9rateurs, hottes aspirantes, etc.) doit \u00eatre nettoy\u00e9.\u00a0\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La propret\u00e9 et l&#8217;hygi\u00e8ne du personnel sont \u00e9galement essentielles, en particulier celles des personnes charg\u00e9es de manipuler les aliments.\u00a0\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les r\u00e8gles de nettoyage sont ainsi d\u00e9taill\u00e9es dans <a href=\"https:\/\/agriculture.gouv.fr\/mise-en-place-dun-plan-de-maitrise-sanitaire-en-restauration-collective-un-guide-pour-les-petits\" target=\"_blank\" rel=\"noreferrer noopener\">les pr\u00e9requis du plan HACCP<\/a>, qui comprennent notamment les bonnes pratiques d\u2019hygi\u00e8ne (BPH).\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a0\u00a0<\/p>\n\n\n\n<h3 class=\"wp-block-heading is-style-heading-5\"><strong>Les r\u00e8gles sur la manipulation des aliments\u00a0\u00a0<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La s\u00e9curit\u00e9 alimentaire d\u00e9pend, dans une large mesure, de ceux qui manipulent les aliments. En effet, ces individus sont d\u00e9terminants pour pr\u00e9venir et garantir la s\u00e9curit\u00e9 alimentaire en cuisine, mais ils sont aussi des vecteurs potentiels de contamination.\u00a0\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il est essentiel de b\u00e9n\u00e9ficier d\u2019une formation \u00e0 la manipulation des aliments. Il\u00a0est alors pr\u00e9f\u00e9rable d&#8217;opter pour des <a href=\"https:\/\/mapal-os.com\/fr\/solutions\/flow-learning\" target=\"_blank\" rel=\"noreferrer noopener\">outils de formation en ligne<\/a>, tels que Flow Learning by Mapal, qui vous permettent de personnaliser et de mettre \u00e0 jour chaque contenu. Vous disposez \u00e9galement d\u2019un suivi de ces cours pour l\u2019ensemble de vos employ\u00e9s afin de vous assurer que chaque membre de votre \u00e9quipe dispose des connaissances n\u00e9cessaires pour une mise pratique en toute s\u00e9curit\u00e9.\u00a0\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a0\u00a0<\/p>\n\n\n\n<h3 class=\"wp-block-heading is-style-heading-5\"><strong>La r\u00e9glementation sur la tra\u00e7abilit\u00e9 alimentaire\u00a0<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Les r\u00e8gles de tra\u00e7abilit\u00e9 alimentaire sont essentielles pour minimiser les risques d\u2019incidents li\u00e9s \u00e0 la s\u00e9curit\u00e9 alimentaire en restauration.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En d\u2019autres termes, la tra\u00e7abilit\u00e9 alimentaire consiste \u00e0 archiver l\u2019ensemble des documents et des informations qui permettent de retracer l\u2019origine et le cheminement de n\u2019importe quelle denr\u00e9e alimentaire.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour une entreprise d\u2019h\u00f4tellerie-restauration, c\u2019est, pour ainsi dire, le seul moyen d\u2019identifier de mani\u00e8re efficace un produit impropre \u00e0 la consommation.\u00a0\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Parmi ces informations, vous devrez notamment archiver :\u00a0<\/p>\n\n\n\n<ul class=\"wp-block-list is-style-list-dark\">\n<li>La nature, le volume et la quantit\u00e9 du produit<\/li>\n\n<li>La description du produit<\/li>\n\n<li>Le nom et les coordonn\u00e9es du fournisseur<\/li>\n\n<li>Le num\u00e9ro de lot<\/li>\n\n<li>La DLC ou DDM<\/li>\n\n<li>La date de r\u00e9ception du produit<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Pour cela, il vous faudra donc archiver, durant une certaine p\u00e9riode, les \u00e9tiquettes, les fiches de pr\u00e9paration ou les bons de livraison relatifs \u00e0 ces denr\u00e9es alimentaires.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La digitalisation des informations, gr\u00e2ce \u00e0 un outil comme <strong>Easilys f&amp;b by Mapal<\/strong>, vous permettra de <a href=\"https:\/\/mapal-os.com\/fr\/solutions\/easilys-fb\" rel=\"noreferrer noopener\" target=\"_blank\">suivre les stocks tout au long de la cha\u00eene<\/a>, afin d\u2019assurer la s\u00e9curit\u00e9 des consommateurs et de r\u00e9pondre aux contr\u00f4les des autorit\u00e9s comp\u00e9tentes. La tra\u00e7abilit\u00e9 alimentaire est r\u00e9alis\u00e9e facilement et en temps r\u00e9el pour assurer des retraits ou rappels cibl\u00e9s. Elle garantit ainsi la transparence d\u2019informations aupr\u00e8s des consommateurs.\u00a0<\/p>\n\n\n\n<h2 class=\"wp-block-heading is-style-heading-4\">Liste des allerg\u00e8nes\u00a0\u00a0<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Chaque employ\u00e9 qui entre en contact avec des aliments doit obligatoirement conna\u00eetre la liste des allerg\u00e8nes. Sans le respect des normes de s\u00e9curit\u00e9 alimentaire li\u00e9es aux allerg\u00e8nes, vous risquez non seulement de s\u00e9v\u00e8res p\u00e9nalit\u00e9s, mais aussi de mettre vos clients en danger.\u00a0\u00a0\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il est donc obligatoire de suivre une formation sp\u00e9cifique \u00e0 cet effet. En choisissant de <a href=\"https:\/\/mapal-os.com\/fr\/solutions\/flow-learning\" target=\"_blank\" rel=\"noreferrer noopener\">digitaliser cette formation<\/a> avec notre outil Flow Learning by Mapal, les employ\u00e9s pourront tout apprendre sur les allerg\u00e8nes avant m\u00eame leur premier jour de travail.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Selon la r\u00e9glementation, il existe <a href=\"https:\/\/www.service-public.fr\/particuliers\/vosdroits\/F32192\" target=\"_blank\" rel=\"noreferrer noopener\">14 allerg\u00e8nes qui doivent figurer sur les menus des entreprises de restauration<\/a> :\u00a0\u00a0<\/p>\n\n\n\n<ul class=\"wp-block-list is-style-list-dark\">\n<li>C\u00e9r\u00e9ales contenant du gluten\u00a0\u00a0 <\/li>\n\n<li>Crustac\u00e9s\u00a0 <\/li>\n\n<li>C\u00e9leri\u00a0 <\/li>\n\n<li>\u0152ufs\u00a0 <\/li>\n\n<li>Moutarde\u00a0 <\/li>\n\n<li>Poisson\u00a0 <\/li>\n\n<li>Fruits \u00e0 coques\u00a0 <\/li>\n\n<li>Arachides\u00a0 <\/li>\n\n<li>Anhydride sulfureux et sulfites en concentration de plus de 10mg\/kg ou 10 mg\/l <\/li>\n\n<li>Soja\u00a0 <\/li>\n\n<li>C\u00e9leri <\/li>\n\n<li>Graines de s\u00e9same <\/li>\n\n<li>Lupins <\/li>\n\n<li>Lait\u00a0\u00a0<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Vous devrez ainsi afficher ces allerg\u00e8nes sur vos menus et sensibiliser vos \u00e9quipes afin qu\u2019elles puissent informer et renseigner le client.\u00a0<\/p>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t<\/div>\n\t\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p>Il est indispensable de garantir les normes d\u2019hygi\u00e8ne et la s\u00e9curit\u00e9 alimentaire dans la restauration. D\u00e9couvrez comment dans cet article !<\/p>\n","protected":false},"author":45,"featured_media":3140,"template":"resources","meta":{"resource_author_photo":{"attachment_id":0,"blog_id":0},"resource_hero_banner":{"attachment_id":0,"blog_id":0},"resource_webinar_contributors":[],"resource_whitepaper_contributors":[],"case_study_logo":0,"case_study_client_summary":"","resource_is_gated":false,"event_date":"","event_time":"","event_location_place":"","event_location_street":"","event_status":"","hubspot_form_id":"","download_cta_label":"Download","video_embed_url":"","_mapal_resource_is_blueprint":false,"_mapal_resource_blueprint_key":"","editor_notices":[],"footnotes":"","_mapal_market_applicability":[],"_mapal_localisation_intent":"","_mapal_localisation_intent_reason":"","_mapal_content_proposal_desired_slug":""},"resource_type":[14],"resource_tag":[],"resource_topic":[37],"resource_product":[46,47],"class_list":["post-3139","resource","type-resource","status-publish","has-post-thumbnail","hentry","resource_type-articles","resource_topic-securite-alimentaire","resource_product-flow-learning","resource_product-workforce"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.1 (Yoast SEO v28.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Garantir les normes d\u2019hygi\u00e8ne et de s\u00e9curit\u00e9 alimentaire en restauration | Tendances de l\u2019h\u00f4tellerie-restauration| Mapal France<\/title>\n<meta name=\"description\" content=\"Il est indispensable de garantir les normes d\u2019hygi\u00e8ne et la s\u00e9curit\u00e9 alimentaire dans la restauration. D\u00e9couvrez comment dans cet article ! 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