{"id":118,"date":"2023-06-22T14:54:15","date_gmt":"2023-06-22T12:54:15","guid":{"rendered":"https:\/\/wordpress-classroom.com\/dimitri\/?p=118"},"modified":"2023-06-22T14:55:58","modified_gmt":"2023-06-22T12:55:58","slug":"comment-realiser-son-haccp-correctement-pour-son-restaurant","status":"publish","type":"post","link":"https:\/\/wordpress-classroom.com\/dimitri\/2023\/06\/22\/comment-realiser-son-haccp-correctement-pour-son-restaurant\/","title":{"rendered":"Comment r\u00e9aliser son HACCP correctement pour son restaurant ?"},"content":{"rendered":"\n<p id=\"viewer-foo\">L&#8217;HACCP (Hazard Analysis Critical Control Point) est une m\u00e9thode visant \u00e0 assurer <strong>la s\u00e9curit\u00e9 sanitaire des aliments dans un \u00e9tablissement, notamment les restaurants<\/strong>. Ce protocole permet de pr\u00e9venir les risques li\u00e9s \u00e0 la contamination des aliments et d&#8217;assurer leur conformit\u00e9 aux normes en vigueur. Dans cet article, nous vous expliquons comment mettre en place votre syst\u00e8me HACCP efficacement pour garantir la qualit\u00e9 et la s\u00e9curit\u00e9 des produits servis dans votre restaurant.<\/p>\n\n\n\n<div style=\"height:31px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"940\" height=\"627\" src=\"http:\/\/wordpress-classroom.com\/dimitri\/wp-content\/uploads\/2023\/06\/chef_cuisine.png\" alt=\"\" class=\"wp-image-119\" srcset=\"https:\/\/wordpress-classroom.com\/dimitri\/wp-content\/uploads\/2023\/06\/chef_cuisine.png 940w, https:\/\/wordpress-classroom.com\/dimitri\/wp-content\/uploads\/2023\/06\/chef_cuisine-300x200.png 300w, https:\/\/wordpress-classroom.com\/dimitri\/wp-content\/uploads\/2023\/06\/chef_cuisine-768x512.png 768w, https:\/\/wordpress-classroom.com\/dimitri\/wp-content\/uploads\/2023\/06\/chef_cuisine-416x277.png 416w\" sizes=\"auto, (max-width: 940px) 100vw, 940px\" \/><\/figure>\n<\/div>\n\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">\u00c9tape 1 : Analyser les dangers potentiels<\/h2>\n\n\n\n<p>Pour commencer, il est essentiel d&#8217;identifier les dangers qui peuvent survenir tout au long du processus de production et de distribution des aliments dans votre \u00e9tablissement. Ces dangers peuvent \u00eatre d&#8217;origine microbiologique, chimique ou physique. <strong>Il convient donc de r\u00e9aliser une analyse exhaustive et rigoureuse pour rep\u00e9rer ces menaces<\/strong>.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Les dangers microbiologiques : bact\u00e9ries, virus, parasites, etc.<\/li>\n\n\n\n<li>Les dangers chimiques : r\u00e9sidus de pesticides, allerg\u00e8nes, additifs alimentaires, etc.<\/li>\n\n\n\n<li>Les dangers physiques : corps \u00e9trangers (verre, m\u00e9tal), objets tranchants, etc.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">\u00c9tape 2 : D\u00e9terminer les points critiques pour la ma\u00eetrise des dangers<\/h2>\n\n\n\n<p><span class=\"B2EFF public-DraftStyleDefault-ltr\"><span>Une fois les dangers identifi\u00e9s, il est n\u00e9cessaire de d\u00e9terminer les points o\u00f9 leur apparition ou leur d\u00e9veloppement peut \u00eatre \u00e9vit\u00e9 ou r\u00e9duit \u00e0 un niveau acceptable. Ces points sont appel\u00e9s Points Critiques de Contr\u00f4le (CCP). <strong>Pour chaque CCP, il faudra d\u00e9finir des limites critiques<\/strong> qui ne doivent pas \u00eatre d\u00e9pass\u00e9es pour garantir la s\u00e9curit\u00e9 sanitaire des aliments. Par exemple, une temp\u00e9rature minimale de cuisson pour \u00e9liminer les bact\u00e9ries pathog\u00e8nes ou un temps de refroidissement maximal pour \u00e9viter la prolif\u00e9ration microbienne.<\/span><\/span><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Exemples de points critiques :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>R\u00e9ception des mati\u00e8res premi\u00e8res<\/li>\n\n\n\n<li>Stockage des produits alimentaires (y compris les jus de fruits et alcool)<\/li>\n\n\n\n<li>Cuisson et refroidissement des aliments<\/li>\n\n\n\n<li>Nettoyage et d\u00e9sinfection<\/li>\n\n\n\n<li>Emballage et \u00e9tiquetage<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">\u00c9tape 3 : Mettre en place un syst\u00e8me de surveillance des CCP<\/h2>\n\n\n\n<p>La surveillance des CCP est essentielle pour s&#8217;assurer que les limites critiques sont respect\u00e9es et pour d\u00e9tecter rapidement tout d\u00e9passement.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><a href=\"https:\/\/eeat-haccp.io\/guide-haccp\/haccp\/definition-haccp\/\" target=\"_blank\" rel=\"noreferrer noopener\"><u>Eeat HACCP<\/u><\/a> vous explique que l<strong>e suivi doit \u00eatre r\u00e9alis\u00e9 r\u00e9guli\u00e8rement et consign\u00e9 dans un syst\u00e8me documentaire<\/strong>, afin de disposer d&#8217;une preuve de la ma\u00eetrise des points critiques.<\/p>\n<\/blockquote>\n\n\n\n<p id=\"viewer-8sq6p\">Les modalit\u00e9s de surveillance peuvent varier selon les CCP : contr\u00f4les visuels, mesures de temp\u00e9rature, analyses microbiologiques, etc.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"viewer-7stit\">Exemple de fiches de suivi :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Fiche de r\u00e9ception des marchandises<\/li>\n\n\n\n<li>Fiche de contr\u00f4le des temp\u00e9ratures (r\u00e9frig\u00e9ration, cuisson, etc.)<\/li>\n\n\n\n<li>Fiche d&#8217;entretien des locaux et du mat\u00e9riel<\/li>\n\n\n\n<li>Fiche de suivi des actions correctives<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"viewer-28fg\">\u00c9tape 4 : Planifier des actions correctives en cas de non-conformit\u00e9<\/h2>\n\n\n\n<p id=\"viewer-55ls3\">En cas de d\u00e9passement des limites critiques ou de non-respect des proc\u00e9dures, il est indispensable de mettre en place des actions correctives pour pr\u00e9venir la survenue de dangers. Ces mesures doivent \u00eatre adapt\u00e9es \u00e0 la nature et \u00e0 la gravit\u00e9 du probl\u00e8me rencontr\u00e9, et leur efficacit\u00e9 doit \u00eatre v\u00e9rifi\u00e9e.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Destruction ou retrait des produits non conformes<\/li>\n\n\n\n<li>Correction des \u00e9carts de proc\u00e9dure (formation du personnel, modification des processus, etc.)<\/li>\n\n\n\n<li>Am\u00e9lioration des conditions de stockage, de transport ou de manipulation des aliments<\/li>\n\n\n\n<li>R\u00e9alisation d&#8217;analyses compl\u00e9mentaires pour s&#8217;assurer de la s\u00e9curit\u00e9 des produits<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"viewer-dcq6m\">\u00c9tape 5 : V\u00e9rifier r\u00e9guli\u00e8rement le bon fonctionnement du syst\u00e8me HACCP<\/h2>\n\n\n\n<p id=\"viewer-blo8j\">Afin de garantir l&#8217;efficacit\u00e9 de votre d\u00e9marche HACCP, il est important de proc\u00e9der \u00e0 des v\u00e9rifications r\u00e9guli\u00e8res du syst\u00e8me mis en place. Cela permet notamment de s&#8217;assurer que les mesures de ma\u00eetrise et les actions correctives sont toujours pertinentes et adapt\u00e9es aux risques encourus. Les v\u00e9rifications peuvent prendre la forme d&#8217;audits internes ou externes, d&#8217;inspections des services officiels ou d&#8217;analyses de r\u00e9sultats obtenus lors de la surveillance des CCP.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"viewer-4hv3r\">\u00c9tape 6 : Se conformer \u00e0 la r\u00e9glementation en vigueur<\/h2>\n\n\n\n<p id=\"viewer-3gi26\">Pour assurer la conformit\u00e9 de votre \u00e9tablissement , il est essentiel de respecter les dispositions r\u00e9glementaires relatives \u00e0 l&#8217;HACCP et \u00e0 la s\u00e9curit\u00e9 sanitaire des aliments. <strong>Les autorit\u00e9s comp\u00e9tentes peuvent exiger la pr\u00e9sentation de votre syst\u00e8me documentaire lors d&#8217;un contr\u00f4le<\/strong>, afin de v\u00e9rifier que vous disposez d&#8217;une preuve de ma\u00eetrise et de surveillance des dangers identifi\u00e9s.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"viewer-dm5kd\">R\u00e9glementation en vigueur :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Le r\u00e8glement europ\u00e9en n\u00b0852\/2004 sur l&#8217;hygi\u00e8ne des denr\u00e9es alimentaires<\/li>\n\n\n\n<li>Les arr\u00eat\u00e9s relatifs aux bonnes pratiques d&#8217;hygi\u00e8ne (BPH) dans les diff\u00e9rents secteurs d&#8217;activit\u00e9<\/li>\n\n\n\n<li>La circulaire DGAL\/SDSSA\/N2011-8219 du 21 novembre 2011 relative \u00e0 l&#8217;agr\u00e9ment sanitaire des \u00e9tablissements manipulant des denr\u00e9es animales ou d&#8217;origine animale<\/li>\n<\/ul>\n\n\n\n<p id=\"viewer-6980n\">En suivant ces \u00e9tapes cl\u00e9s et en mettant en place un syst\u00e8me HACCP adapt\u00e9 \u00e0 votre restaurant, vous pourrez ainsi garantir la qualit\u00e9 et la s\u00e9curit\u00e9 des produits servis \u00e0 vos clients, tout en vous conformant aux exigences r\u00e9glementaires en mati\u00e8re d&#8217;hygi\u00e8ne et de s\u00e9curit\u00e9 sanitaire.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L&#8217;HACCP (Hazard Analysis Critical Control Point) est une m\u00e9thode visant \u00e0 assurer la s\u00e9curit\u00e9 sanitaire des aliments dans un \u00e9tablissement, notamment les restaurants. Ce protocole permet de pr\u00e9venir les risques li\u00e9s \u00e0 la contamination des aliments et d&#8217;assurer leur conformit\u00e9 aux normes en vigueur. Dans cet article, nous vous expliquons comment mettre en place votre [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-118","post","type-post","status-publish","format-standard","hentry","category-article"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Comment r\u00e9aliser son HACCP correctement pour son restaurant ? - Titou<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comment r\u00e9aliser son HACCP correctement pour son restaurant ? - Titou\" \/>\n<meta property=\"og:description\" content=\"L&#8217;HACCP (Hazard Analysis Critical Control Point) est une m\u00e9thode visant \u00e0 assurer la s\u00e9curit\u00e9 sanitaire des aliments dans un \u00e9tablissement, notamment les restaurants. Ce protocole permet de pr\u00e9venir les risques li\u00e9s \u00e0 la contamination des aliments et d&#8217;assurer leur conformit\u00e9 aux normes en vigueur. 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