{"id":1029,"date":"2023-07-06T10:00:17","date_gmt":"2023-07-06T10:00:17","guid":{"rendered":"https:\/\/shoesforcrews.pro\/fr\/?p=1029"},"modified":"2023-07-04T12:23:16","modified_gmt":"2023-07-04T12:23:16","slug":"controle-hygiene-alimentaire","status":"publish","type":"post","link":"https:\/\/shoesforcrews.pro\/fr\/blog\/controle-hygiene-alimentaire\/","title":{"rendered":"Contr\u00f4le des r\u00e8gles d&rsquo;hygi\u00e8ne dans le commerce alimentaire : ce qu&rsquo;il faut savoir"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<span style=\"font-weight: 300;\">Les commerces proposant des denr\u00e9es alimentaires doivent respecter des <\/span><b>r\u00e8gles d\u2019hygi\u00e8ne<\/b><span style=\"font-weight: 300;\"> essentielles afin de prot\u00e9ger les consommateurs. Ces commerces sont r\u00e9guli\u00e8rement soumis \u00e0 des <\/span><b>contr\u00f4les<\/b> <span style=\"font-weight: 300;\">(programm\u00e9s ou effectu\u00e9s \u00e0 l\u2019improviste) effectu\u00e9s par les autorit\u00e9s sanitaires <\/span><a href=\"https:\/\/entreprendre.service-public.fr\/vosdroits\/F32189\" target=\"_blank\" rel=\"nofollow noopener\" hreflang=\"fr\" ><span style=\"font-weight: 300;\">v\u00e9rifiant le respect des normes d\u2019hygi\u00e8ne en vigueur<\/span><\/a><span style=\"font-weight: 300;\">. D\u00e9couvrez comment assurer le respect des r\u00e8gles d\u2019hygi\u00e8ne dans votre commerce alimentaire.<\/span><\/p>\n<h2><span style=\"font-size: 18pt; color: #21293C;\"><strong>Les r\u00e8gles d\u2019hygi\u00e8ne concernant les installations et le mat\u00e9riel<\/strong><\/span><\/h2>\n<p><span style=\"font-weight: 300;\">Les locaux et le mat\u00e9riel utilis\u00e9 dans le commerce alimentaire doivent \u00eatre entretenus et trait\u00e9s de fa\u00e7on \u00e0 respecter les normes d\u2019hygi\u00e8ne pour pr\u00e9server la sant\u00e9 des consommateurs. Voici quelques \u00e9l\u00e9ments \u00e0 surveiller\u00a0:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 300;\" aria-level=\"1\"><b>Agencement des locaux<\/b><span style=\"font-weight: 300;\">\u00a0: assurez-vous que l\u2019agencement de vos installations facilite leur <\/span><span style=\"font-weight: 400;\">entretien<\/span><span style=\"font-weight: 300;\">.<\/span><b> Les zones de travail dites \u00ab\u00a0sales\u00a0\u00bb<\/b><span style=\"font-weight: 300;\"> (sanitaires, gestion des d\u00e9chets), <\/span><b>doivent \u00eatre s\u00e9par\u00e9s des zones \u00ab\u00a0propres\u00a0\u00bb <\/b><span style=\"font-weight: 300;\">o\u00f9 sont conserv\u00e9s et pr\u00e9sent\u00e9s les aliments. Pensez \u00e0 stocker les produits chimiques et de nettoyage \u00e0 distance des denr\u00e9es alimentaires (dans un local ou espace de rangement sec d\u00e9di\u00e9).<\/span><\/li>\n<li style=\"font-weight: 300;\" aria-level=\"1\"><b>Entretien des installations<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><span style=\"font-weight: 300;\">: les sols et surfaces du commerce (qui doivent \u00eatre constitu\u00e9s de mat\u00e9riaux \u00e9tanches, lavables et non toxiques) doivent \u00eatre <\/span><b>r\u00e9guli\u00e8rement nettoy\u00e9s<\/b><span style=\"font-weight: 300;\">. Toutes les surfaces en contact direct avec les aliments, comme les plans de travail, les planches \u00e0 d\u00e9couper, ustensiles, hachoirs, balances, etc. (notamment en boulangerie, poissonnerie ou boucherie) doivent \u00eatre <\/span><b>nettoy\u00e9es et d\u00e9sinfect\u00e9es quotidiennement<\/b><span style=\"font-weight: 300;\">. Ces types d\u2019ustensiles et de machines doivent par ailleurs \u00eatre film\u00e9s ou prot\u00e9g\u00e9s \u00e0 chaque fin de service. Veillez aussi \u00e0 mener des campagnes de d\u00e9sinsectisation et de d\u00e9ratisation fr\u00e9quentes.<\/span><\/li>\n<li style=\"font-weight: 300;\" aria-level=\"1\"><b>\u00c9quipements\u00a0<\/b><span style=\"font-weight: 300;\">: un commerce alimentaire doit \u00eatre muni d\u2019un <\/span><b>syst\u00e8me de ventilation<\/b> <span style=\"font-weight: 300;\">qui ne m\u00e9lange pas l\u2019air des zones propres et celui des zones sales. Il doit \u00e9galement disposer d\u2019une <\/span><b>chambre froide avec thermom\u00e8tre et r\u00e9gulation des temp\u00e9ratures<\/b><b>.<\/b><span style=\"font-weight: 300;\"> L\u2019alimentation en eau potable est aussi tr\u00e8s importante. En effet, le commerce doit non seulement <\/span><b>disposer d\u2019eau potable en quantit\u00e9 suffisante<\/b><span style=\"font-weight: 300;\">, mais la glace qui entre en contact avec les aliments doit elle aussi \u00eatre fabriqu\u00e9e \u00e0 partir d\u2019eau potable. La glace destin\u00e9e \u00e0 r\u00e9frig\u00e9rer les produits de la mer entiers (poissonnerie) doit \u00eatre fabriqu\u00e9e \u00e0 partir d\u2019eau propre et doit \u00eatre manipul\u00e9e et stock\u00e9e dans des conditions pr\u00e9venant toute contamination.<\/span><\/li>\n<li style=\"font-weight: 300;\" aria-level=\"1\"><b>Conservation des aliments<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><span style=\"font-weight: 300;\">: la r\u00e8gle la plus importante \u00e0 respecter est de ne <\/span><b>jamais rompre la cha\u00eene du froid<\/b><span style=\"font-weight: 300;\"> (conservation entre 0\u00b0 et 3\u00b0). C\u2019est pour cela que la temp\u00e9rature des frigos et chambres froides doit \u00eatre contr\u00f4l\u00e9e en permanence. Notez qu\u2019il est formellement interdit de recongeler un produit d\u00e9j\u00e0 d\u00e9congel\u00e9 une fois. Si la cha\u00eene du froid est rompue, tous les aliments concern\u00e9s devront \u00eatre jet\u00e9s et ne pourront en aucun cas \u00eatre mis en vente.<\/span><\/li>\n<li style=\"font-weight: 300;\" aria-level=\"1\"><b>Gestion des d\u00e9chets<\/b>\u00a0: les d\u00e9chets alimentaires doivent \u00eatre retir\u00e9s des locaux de conservation des aliments et ne doivent pas s\u2019accumuler. Ils doivent \u00eatre entrepos\u00e9s dans des conteneurs ferm\u00e9s dans un local ind\u00e9pendant du reste du magasin.<\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_single_image image=\u00a0\u00bb3339&Prime; img_size=\u00a0\u00bbfull\u00a0\u00bb alignment=\u00a0\u00bbcenter\u00a0\u00bb][vc_column_text]<\/p>\n<h2><span style=\"font-size: 18pt; color: #21293C;\"><strong>Les r\u00e8gles d\u2019hygi\u00e8ne relatives aux employ\u00e9s<\/strong><\/span><\/h2>\n<p><span style=\"font-weight: 300;\">Il est imp\u00e9ratif d\u2019informer vos collaborateurs sur les <\/span><b>bonnes pratiques d\u2019hygi\u00e8ne<\/b><span style=\"font-weight: 300;\"> \u00e0 respecter afin de pr\u00e9server la sant\u00e9 des consommateurs. Il est de la responsabilit\u00e9 de l\u2019employ\u00e9 de porter une tenue de travail propre et entretenue (qu\u2019elle soit ou non fournie par l\u2019employeur). Cela concerne aussi bien les v\u00eatements que les accessoires (gants ou tabliers par exemple), ainsi que les <\/span><b>chaussures<\/b><span style=\"font-weight: 300;\">, qu\u2019elles soient \u00e0 l\u2019employ\u00e9 ou qu\u2019il s\u2019agisse de chaussures professionnelles ou de s\u00e9curit\u00e9 fournies par l\u2019employeur selon les t\u00e2ches ex\u00e9cut\u00e9es.<\/span><\/p>\n<p><span style=\"font-weight: 300;\">Chaque employ\u00e9 doit syst\u00e9matiquement <\/span><b>se laver les mains<\/b><span style=\"font-weight: 300;\"> avant de commencer \u00e0 travailler, \u00e0 la sortie des sanitaires, apr\u00e8s avoir manipul\u00e9 des d\u00e9chets ou du mat\u00e9riel. Pour cela, des sanitaires comportant des lave-mains et dispositifs de lavage et s\u00e9chage sont obligatoirement mis \u00e0 disposition des employ\u00e9s.<\/span><\/p>\n<p><span style=\"font-weight: 300;\">Certaines t\u00e2ches n\u00e9cessitent des <\/span><b>v\u00eatements ou accessoires de travail sp\u00e9cifiques<\/b><span style=\"font-weight: 300;\"> (fournis par l\u2019employeur). Les employ\u00e9s manipulant directement les aliments sont tenus de porter des <\/span><b>gants<\/b> <span style=\"font-weight: 300;\">en plastique jetables \u00e0 changer avant chaque nouvel aliment. C\u2019est notamment le cas pour la manipulation de fruits et l\u00e9gumes ou en boulangerie, poissonnerie et boucherie. Il est \u00e9galement recommand\u00e9 de porter une <\/span><b>coiffe<\/b> <span style=\"font-weight: 300;\">ou charlotte et un <\/span><b>tablier<\/b> <span style=\"font-weight: 300;\">permettant d\u2019\u00e9viter tout contact direct entre les aliments et les v\u00eatements.<\/span><\/p>\n<h2><span style=\"font-size: 18pt; color: #21293C;\"><strong>Documents \u00e0 pr\u00e9senter en cas de contr\u00f4le des r\u00e8gles d\u2019hygi\u00e8ne dans le commerce alimentaire<\/strong><\/span><\/h2>\n<p><span style=\"font-weight: 300;\">Lors des <\/span><b>contr\u00f4les sanitaires<\/b><span style=\"font-weight: 300;\">, certains documents seront demand\u00e9s afin de prouver le respect des r\u00e8gles d\u2019hygi\u00e8ne. Par exemple\u00a0:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 300;\" aria-level=\"1\"><span style=\"font-weight: 300;\">Fiches dat\u00e9es et sign\u00e9es pour les interventions de nettoyage, de d\u00e9ratisation et d\u00e9sinfection.<\/span><\/li>\n<li style=\"font-weight: 300;\" aria-level=\"1\"><span style=\"font-weight: 300;\">Fiches de r\u00e9ception des produits.<\/span><\/li>\n<li style=\"font-weight: 300;\" aria-level=\"1\"><span style=\"font-weight: 300;\">Suivi et enregistrements des temp\u00e9ratures des installations (r\u00e9frig\u00e9rateurs, chambres froides\u2026)<\/span><\/li>\n<li style=\"font-weight: 300;\" aria-level=\"1\"><span style=\"font-weight: 300;\">Fiches techniques des produits d&rsquo;entretien.<\/span><\/li>\n<li style=\"font-weight: 300;\" aria-level=\"1\"><span style=\"font-weight: 300;\">Fiches d&rsquo;actions de corrections des probl\u00e8mes (si des produits non conformes sont rappel\u00e9s, par exemple)<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 300;\"><br \/>\nLa sant\u00e9 de vos collaborateurs est au c\u0153ur de nos pr\u00e9occupations depuis 1984, ainsi que celle de vos consommateurs. Nous vous invitons \u00e0\u00a0<\/span><a href=\"https:\/\/www.shoesforcrews.pro\/fr\/contact\" hreflang=\"fr\" ><span style=\"font-weight: 400;\">contacter notre \u00e9quipe d\u2019experts Shoes For Crews<\/span><\/a><span style=\"font-weight: 300;\">\u00a0sp\u00e9cialis\u00e9s dans les <\/span><b>chaussures de travail et de s\u00e9curit\u00e9<\/b><span style=\"font-weight: 300;\"> pour la grande distribution et de nombreux autres secteurs, qui vous renseignera sur nos produits conformes aux r\u00e8gles d\u2019hygi\u00e8ne dans le secteur alimentaire.<\/span>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Shoes For Crews vous expose les principales r\u00e8gles d\u2019hygi\u00e8ne \u00e0 respecter pour assurer la sant\u00e9 de vos consommateurs.<\/p>\n","protected":false},"author":2,"featured_media":3338,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[9],"class_list":["post-1029","post","type-post","status-publish","format-standard","hentry","category-commerce-detail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Contr\u00f4le des r\u00e8gles d\u2019hygi\u00e8ne dans le commerce alimentaire | SFC<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez les principales r\u00e8gles \u00e0 respecter imp\u00e9rativement en cas de contr\u00f4le des r\u00e8gles d\u2019hygi\u00e8ne pour le commerce alimentaire.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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