{"id":3121,"date":"2017-05-17T16:32:58","date_gmt":"2017-05-17T14:32:58","guid":{"rendered":"https:\/\/www.fourniresto.com\/blog\/?p=3121"},"modified":"2022-03-08T16:55:50","modified_gmt":"2022-03-08T15:55:50","slug":"reglementation-de-lhygiene-dans-les-chr-ce-quil-faut-savoir","status":"publish","type":"post","link":"https:\/\/www.fourniresto.com\/blog\/reglementation-de-lhygiene-dans-les-chr-ce-quil-faut-savoir\/","title":{"rendered":"R\u00e8glementation de l\u2019hygi\u00e8ne dans les CHR : ce qu\u2019il faut savoir"},"content":{"rendered":"<p>Les r\u00e9glementations europ\u00e9ennes et nationales imposent aux exploitants du secteur alimentaire certaines obligations, dans le but de garantir la s\u00e9curit\u00e9 et la salubrit\u00e9 des denr\u00e9es alimentaires \u00e0 toutes les \u00e9tapes de leur production, transformation et distribution. Cela s&#8217;applique \u00e9galement \u00e0 tout <a href=\"https:\/\/www.fourniresto.com\/\" target=\"_blank\" rel=\"noopener\">mat\u00e9riel de restauration<\/a>. Le but \u00e9tant de respecter les 3 grands principes de l\u2019hygi\u00e8ne alimentaire&nbsp;: \u00e9viter la contamination des aliments, limiter\/ralentir le d\u00e9veloppement des germes de contamination et d\u00e9truire la flore pathog\u00e8ne.<\/p>\n<p><a href=\"https:\/\/www.fourniresto.com\/blog\/reglementation-de-lhygiene-dans-les-chr-ce-quil-faut-savoir\/paquet\/\" rel=\"attachment wp-att-3123\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-3123\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/05\/paquet-300x227.png\" alt=\"paquet\" width=\"300\" height=\"227\"><\/a>Pour harmoniser les obligations, le \u00ab paquet hygi\u00e8ne \u00bb a \u00e9t\u00e9 cr\u00e9\u00e9. Il regroupe l\u2019ensemble des textes qui s\u2019appliquent aux professionnels. Vous pouvez vous rendre sur le site des <a href=\"https:\/\/www.service-public.fr\/professionnels-entreprises\/vosdroits\/F32189\" target=\"_blank\" rel=\"noopener\">services publics <\/a>pour la documentation compl\u00e8te. <a href=\"https:\/\/www.fourniresto.com\/\" target=\"_blank\" rel=\"noopener\">Fourniresto<\/a> vous partage quelques informations.<\/p>\n<p>Concernant les locaux, ils doivent permettre la bonne circulation, doivent \u00eatre ergonomiques, a\u00e9r\u00e9s, \u00e9clair\u00e9s et propres.<\/p>\n<p>Le personnel doit avoir une hygi\u00e8ne irr\u00e9prochable et une tenue adapt\u00e9e.<\/p>\n<p>Les aliments doivent \u00eatre conserv\u00e9s dans des conditions adapt\u00e9es. La cha\u00eene du froid (entre 0 et 40\u00b0) ne doit en aucun cas \u00eatre rompue et doit \u00eatre contr\u00f4l\u00e9e en permanence. Les exploitants doivent disposer de locaux adapt\u00e9s, suffisamment vastes pour l&#8217;entreposage s\u00e9par\u00e9 des mati\u00e8res premi\u00e8res et des produits transform\u00e9s, et disposer d&#8217;un espace d&#8217;entreposage r\u00e9frig\u00e9r\u00e9 suffisant.<\/p>\n<p>Le respect de la cha\u00eene du chaud s&#8217;impose \u00e9galement&nbsp;: un aliment doit \u00eatre rapidement mont\u00e9 en temp\u00e9rature sup\u00e9rieure \u00e0 63\u00b0 et y \u00eatre maintenu.<\/p>\n<p>Les d\u00e9chets alimentaires doivent \u00eatre s\u00e9par\u00e9s des denr\u00e9es alimentaires dans des locaux sp\u00e9cifiques et \u00eatre entrepos\u00e9s dans des conteneurs ferm\u00e9s.<\/p>\n<p><span style=\"text-decoration: underline;\">Pour vous aider, nous vous proposer la \u00ab&nbsp;checklist&nbsp;\u00bb utilisant la m\u00e9thode des 5 M&nbsp;:<\/span><\/p>\n<ul>\n<li>Mati\u00e8res premi\u00e8res (toutes les&nbsp;denr\u00e9es utilis\u00e9es en cuisine)<\/li>\n<li>Mat\u00e9riel (toutes les machines, du chariot au rayonnage)<\/li>\n<li>Main d\u2019\u0153uvre (le personnel de l\u2019\u00e9tablissement)<\/li>\n<li>M\u00e9thode (gestion des temp\u00e9ratures, temps de pr\u00e9paration de stockage)<\/li>\n<li>Milieu (la salle, la cuisine, la r\u00e9serve, le vestiaire, les toilettes)<\/li>\n<\/ul>\n<p>Il est \u00e9galement obligatoire aujourd\u2019hui d\u2019avoir un<a href=\"https:\/\/www.fourniresto.com\/36-lave-verres-professionnel\" target=\"_blank\" rel=\"noopener\"> lave-verre<\/a> et de ne plus simplement effectuer un \u00ab&nbsp;coup de torchon&nbsp;\u00bb. Un<a href=\"https:\/\/www.fourniresto.com\/37-lave-vaisselle-professionnel\" target=\"_blank\" rel=\"noopener\"> lave-vaisselle professionnel <\/a>vous assurera \u00e9galement une hygi\u00e8ne s\u00fbre pour une grande quantit\u00e9 de vaisselle.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/www.fourniresto.com\/blog\/reglementation-de-lhygiene-dans-les-chr-ce-quil-faut-savoir\/hygiene-2\/\" rel=\"attachment wp-att-3126\"><img loading=\"lazy\" class=\"size-medium wp-image-3126 aligncenter\" src=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/05\/hygi\u00e8ne-1-300x210.png\" alt=\"hygi\u00e8ne\" width=\"300\" height=\"210\" srcset=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/05\/hygi\u00e8ne-1-300x210.png 300w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/05\/hygi\u00e8ne-1-370x259.png 370w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/05\/hygi\u00e8ne-1-760x532.png 760w, https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2017\/05\/hygi\u00e8ne-1.png 1000w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><span style=\"text-decoration: underline;\">Quelques conseils&nbsp;:<\/span><\/p>\n<ul>\n<li>ma\u00eetriser les \u00e9l\u00e9ments diss\u00e9minateurs tels que les mains ou les ustensiles sales&nbsp;: apr\u00e8s la manipulation d&#8217;aliments non cuits, se laver les mains et nettoyer les ustensiles de cuisine qui ont \u00e9t\u00e9 en contact avec ces aliments ;<\/li>\n<li><a href=\"https:\/\/www.fourniresto.com\/176-lave-mains\">se laver les mains<\/a> apr\u00e8s \u00eatre all\u00e9 aux toilettes, apr\u00e8s avoir caress\u00e9 un animal, apr\u00e8s avoir manipul\u00e9 de la terre ou des objets souill\u00e9s (par de la terre, etc.) ;<\/li>\n<li>conserver les aliments crus (viande, l\u00e9gumes, etc.) s\u00e9par\u00e9ment des aliments cuits ou pr\u00eats \u00e0 \u00eatre consomm\u00e9s ;<\/li>\n<li>laver les l\u00e9gumes crus et les herbes aromatiques fraiches afin d\u2019\u00e9liminer une partie des pesticides ainsi que la terre et les souillures pouvant \u00eatre fortement contamin\u00e9s en micro-organismes ;<\/li>\n<li>respecter la chaine du froid ;<\/li>\n<li>cuire soigneusement les aliments de mani\u00e8re \u00e0 obtenir une temp\u00e9rature \u00e0 c\u0153ur \u00e9lev\u00e9e&nbsp;: un simple r\u00e9chauffage des aliments n\u2019est pas suffisant pour \u00e9liminer les germes pathog\u00e8nes. Attention, un r\u00e9chauffage au four \u00e0 <a href=\"https:\/\/www.fourniresto.com\/35-four-micro-ondes\">micro-ondes<\/a> ne permet pas d\u2019assurer une temp\u00e9rature homog\u00e8ne dans la totalit\u00e9 de l\u2019aliment.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Les r\u00e9glementations europ\u00e9ennes et nationales imposent aux exploitants du secteur alimentaire certaines obligations, dans le but de garantir la s\u00e9curit\u00e9 et la salubrit\u00e9 des denr\u00e9es alimentaires \u00e0 toutes les \u00e9tapes&hellip;<\/p>\n","protected":false},"author":1,"featured_media":15453,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","_uag_custom_page_level_css":""},"categories":[910],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>R\u00e8glementation de l\u2019hygi\u00e8ne dans les CHR : ce 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