{"id":5625,"date":"2021-10-27T15:16:00","date_gmt":"2021-10-27T19:16:00","guid":{"rendered":"http:\/\/blog.bindy.com\/?p=5625"},"modified":"2025-08-19T14:16:46","modified_gmt":"2025-08-19T18:16:46","slug":"liste-de-controle-de-la-securite-alimentaire","status":"publish","type":"post","link":"https:\/\/blog.bindy.com\/fr\/food-safety-checklist\/","title":{"rendered":"\u2714\ufe0f Liste de contr\u00f4le de la s\u00e9curit\u00e9 alimentaire"},"content":{"rendered":"

L'int\u00e9gration d'une liste de contr\u00f4le de la s\u00e9curit\u00e9 alimentaire dans votre programme de sant\u00e9 et de s\u00e9curit\u00e9 vous permet non seulement de rester conforme et de prot\u00e9ger la marque contre les r\u00e9clamations, les poursuites et autres maux de t\u00eate, mais encourage \u00e9galement le personnel \u00e0 agir de mani\u00e8re appropri\u00e9e.<\/p>\n\n\n\n

\n

"Le processus d'audit lui-m\u00eame devient un moteur pour que les gens non seulement se conforment, mais qu'ils adoptent r\u00e9ellement les bons comportements et soient capables de travailler en toute s\u00e9curit\u00e9 et de r\u00e9agir correctement aux choses." \u2013 Gary Johnson, consultant principal chez Conseillers en pr\u00e9vention<\/a><\/p>\n<\/blockquote>\n\n\n\n

\u00c0 l'\u00e8re de Facebook, Twitter et Yelp, face \u00e0 un visite sanitaire n\u00e9gative<\/a> peut \u00eatre pr\u00e9judiciable \u00e0 un restaurant ou \u00e0 un QSR. Restez au top de la sant\u00e9 et de la s\u00e9curit\u00e9 gr\u00e2ce \u00e0 des inspections internes r\u00e9guli\u00e8res.<\/p>\n\n\n\n

Certaines parties de cette liste de v\u00e9rification pour l'auto-inspection de la salubrit\u00e9 des aliments proviennent du Site officiel du comt\u00e9 de Nicolette <\/a>et sont inclus ici au cas o\u00f9 les informations seraient d\u00e9plac\u00e9es ou supprim\u00e9es de leur site Internet<\/a>.<\/p>\n\n\n\n<\/span>\n\n\n\n

Maladie des employ\u00e9s et des clients<\/h2>\n\n\n\n
    \n
  1. Tous les employ\u00e9s sont-ils form\u00e9s, au besoin, sur la politique en cas de maladie des employ\u00e9s\u00a0?<\/li>\n\n\n\n
  2. Les employ\u00e9s malades sont-ils exclus, restreints ou renvoy\u00e9s chez eux selon les besoins\u00a0?<\/li>\n\n\n\n
  3. Tous les employ\u00e9s sont-ils \u00e0 jour de toutes les vaccinations, y compris une s\u00e9rie compl\u00e8te contre l'h\u00e9patite\u00a0?<\/li>\n\n\n\n
  4. Toutes les plaintes des clients concernant la maladie sont trait\u00e9es par la direction et signal\u00e9es
    imm\u00e9diatement au besoin?<\/li>\n\n\n\n
  5. Une formation sur la marche \u00e0 suivre en cas de rappel de produit a-t-elle \u00e9t\u00e9 dispens\u00e9e ?<\/li>\n<\/ol>\n\n\n\n

    Des employ\u00e9s<\/h2>\n\n\n\n
      \n
    1. Tous les employ\u00e9s sont form\u00e9s au bon lavage des mains\u00a0?<\/li>\n\n\n\n
    2. Il est interdit de manger, de boire ou de fumer dans les zones de restauration\u00a0?<\/li>\n\n\n\n
    3. Le contact \u00e0 mains nues avec des aliments pr\u00eats \u00e0 manger et pr\u00eats \u00e0 servir est limit\u00e9\u00a0?<\/li>\n\n\n\n
    4. Les installations sont-elles suffisamment approvisionn\u00e9es en savon, en eau chaude et en papier essuie-tout pour un bon lavage des mains\u00a0?<\/li>\n\n\n\n
    5. Un approvisionnement ad\u00e9quat en gants est disponible pour tous les employ\u00e9s\u00a0?<\/li>\n\n\n\n
    6. Des uniformes propres sont port\u00e9s, y compris des chaussures de s\u00e9curit\u00e9 appropri\u00e9es\u00a0?<\/li>\n\n\n\n
    7. Des filets \u00e0 cheveux ou des chapeaux sont port\u00e9s par tous les employ\u00e9s\u00a0?<\/li>\n\n\n\n
    8. Le personnel consomme-t-il des boissons ou des aliments personnels uniquement dans la zone r\u00e9serv\u00e9e au personnel\u00a0?<\/li>\n<\/ol>\n\n\n\n
      \"\"<\/a><\/figure>\n\n\n\n

      R\u00e9ception de nourriture<\/h2>\n\n\n\n
        \n
      1. La nourriture est achet\u00e9e aupr\u00e8s de fournisseurs agr\u00e9\u00e9s\/pas de nourriture pr\u00e9par\u00e9e \u00e0 la maison\u00a0?<\/li>\n\n\n\n
      2. Les aliments sont-ils re\u00e7us \u00e0 des temp\u00e9ratures appropri\u00e9es\u00a0? Surveiller les temp\u00e9ratures de r\u00e9ception et enregistrer
        comme demand\u00e9.<\/li>\n\n\n\n
      3. Les aliments re\u00e7us sont inspect\u00e9s, s\u00e9par\u00e9s et les aliments endommag\u00e9s sont jet\u00e9s ou
        revenu?<\/li>\n\n\n\n
      4. Les dossiers d\u00e9taill\u00e9s des fournisseurs sont conserv\u00e9s sur place, ils sont donc facilement disponibles\u00a0?<\/li>\n\n\n\n
      5. Les aliments sont stock\u00e9s correctement pour les prot\u00e9ger de la contamination crois\u00e9e, dans des glaci\u00e8res et
        zones de stockage des aliments\u00a0?<\/li>\n\n\n\n
      6. Les employ\u00e9s suivent FIFO<\/a> rotation des aliments lors de la r\u00e9ception d'un nouveau produit\u00a0?<\/li>\n\n\n\n
      7. Toutes les surfaces en contact avec les aliments sont correctement d\u00e9sinfect\u00e9es entre les utilisations\u00a0; y compris les plats et
        ustensiles, tables de pr\u00e9paration des aliments et \u00e9viers de pr\u00e9paration.<\/li>\n\n\n\n
      8. Des cuill\u00e8res appropri\u00e9es sont disponibles pour le service de la glace et de la nourriture, et elles sont stock\u00e9es
        correctement?<\/li>\n<\/ol>\n\n\n\n
        \"\"<\/a><\/figure>\n\n\n\n

        Protection des aliments<\/h2>\n\n\n\n
          \n
        1. Les thermom\u00e8tres sont calibr\u00e9s r\u00e9guli\u00e8rement selon les instructions du fabricant.
          Caract\u00e9ristiques?<\/li>\n\n\n\n
        2. Les r\u00e9frig\u00e9rateurs sont bien rang\u00e9s et propres\u00a0?<\/li>\n\n\n\n
        3. Tous les r\u00e9frig\u00e9rateurs maintiennent une temp\u00e9rature inf\u00e9rieure ou \u00e9gale \u00e0 40\u00a0\u00b0F\u00a0?<\/li>\n\n\n\n
        4. Les aliments \u00e0 l'ext\u00e9rieur du r\u00e9frig\u00e9rateur ne sont pas conserv\u00e9s \u00e0 la lumi\u00e8re directe du soleil\u00a0?<\/li>\n\n\n\n
        5. Les aliments sont-ils conserv\u00e9s dans leur emballage d'origine ou dans des contenants herm\u00e9tiques de qualit\u00e9 commerciale\u00a0?<\/li>\n\n\n\n
        6. Les aliments sont-ils correctement d\u00e9congel\u00e9s conform\u00e9ment aux directives de sant\u00e9 et de s\u00e9curit\u00e9\u00a0?<\/li>\n\n\n\n
        7. Les temp\u00e9ratures de cuisson finales des plats du menu sont surveill\u00e9es et enregistr\u00e9es au besoin\u00a0?<\/li>\n\n\n\n
        8. Toutes les temp\u00e9ratures de maintien au chaud sont maintenues, surveill\u00e9es et enregistr\u00e9es selon les besoins\u00a0?<\/li>\n\n\n\n
        9. Les temp\u00e9ratures de maintien au froid sont maintenues, surveill\u00e9es et enregistr\u00e9es selon les besoins\u00a0?<\/li>\n\n\n\n
        10. Des v\u00e9rifications r\u00e9guli\u00e8res de la date d'inventaire sont-elles effectu\u00e9es\u00a0?<\/li>\n\n\n\n
        11. Quelle \u00e9tait la date du dernier contr\u00f4le de la date d'inventaire\u00a0?<\/li>\n\n\n\n
        12. Les aliments potentiellement dangereux sont correctement dat\u00e9s et \u00e9limin\u00e9s si la date
          a expir\u00e9?<\/li>\n<\/ol>\n\n\n\n
          \"\"<\/a><\/figure>\n\n\n\n

          Stockage de produits chimiques<\/h2>\n\n\n\n
            \n
          1. Tous les produits chimiques toxiques sont-ils correctement \u00e9tiquet\u00e9s\u00a0?<\/li>\n\n\n\n
          2. Tous les produits chimiques sont-ils stock\u00e9s dans une zone d\u00e9sign\u00e9e pour \u00e9viter la contamination crois\u00e9e des produits alimentaires et de l'\u00e9quipement\u00a0?<\/li>\n\n\n\n
          3. L'efficacit\u00e9 du d\u00e9sinfectant a \u00e9t\u00e9 test\u00e9e ou surveill\u00e9e et enregistr\u00e9e sur des journaux comme
            obligatoire?<\/li>\n\n\n\n
          4. Les employ\u00e9s sont-ils correctement form\u00e9s \u00e0 l'utilisation et au stockage appropri\u00e9s des produits chimiques\u00a0?<\/li>\n\n\n\n
          5. Les informations chimiques de la fiche signal\u00e9tique sont-elles disponibles\u00a0?<\/li>\n<\/ol>\n\n\n
            \n
            \"\"<\/a><\/figure>\n<\/div>\n\n\n

            Installations de pr\u00e9paration des aliments<\/h2>\n\n\n\n
              \n
            1. Toutes les installations physiques sont propres et entretenues\u00a0?<\/li>\n\n\n\n
            2. Les ustensiles sont toujours st\u00e9rilis\u00e9s avant utilisation ?<\/li>\n\n\n\n
            3. Les surfaces alimentaires sont toujours nettoy\u00e9es et st\u00e9rilis\u00e9es avant utilisation\u00a0?<\/li>\n\n\n\n
            4. L'\u00e9quipement alimentaire est-il toujours nettoy\u00e9 et st\u00e9rilis\u00e9 avant utilisation\u00a0?<\/li>\n\n\n\n
            5.  Un approvisionnement s\u00fbr en eau potable est disponible et prot\u00e9g\u00e9 contre les refoulements ou les refoulements.
              siphonage ?<\/li>\n\n\n\n
            6. L'eau chaude et froide est disponible \u00e0 tous les endroits de l'\u00e9tablissement\u00a0?<\/li>\n\n\n\n
            7. Mesures en place pour \u00e9loigner les insectes, les rongeurs ou les animaux\u00a0?<\/li>\n\n\n\n
            8. Produit s\u00e9ch\u00e9 stock\u00e9 \u00e0 au moins 6\u2033 du sol et 18\u2033 des murs ext\u00e9rieurs\u00a0?<\/li>\n\n\n\n
            9. Les personnes non autoris\u00e9es sont interdites d'acc\u00e8s aux zones de pr\u00e9paration et de stockage des aliments\u00a0?<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"

              L'int\u00e9gration d'une liste de contr\u00f4le de la s\u00e9curit\u00e9 alimentaire dans votre programme de sant\u00e9 et de s\u00e9curit\u00e9 vous permet non seulement de rester conforme et de prot\u00e9ger la marque contre les r\u00e9clamations, les poursuites et autres maux de t\u00eate, mais encourage \u00e9galement le personnel \u00e0 agir de mani\u00e8re appropri\u00e9e. "Le processus d'audit lui-m\u00eame devient un moteur pour que les gens non seulement se conforment, mais aient r\u00e9ellement les bons comportements et soient... Lire la suite \u2714\ufe0f Liste de contr\u00f4le de la s\u00e9curit\u00e9 alimentaire<\/span> \u2192<\/span><\/a><\/p>","protected":false},"author":6370623,"featured_media":5669,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[81136,319730,677174022],"tags":[216746,677173977,677173889,4209269],"class_list":["post-5625","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-checklists","category-qsr","category-health-and-safety","tag-food-safety","tag-food-safety-checklist","tag-qsr","tag-quick-service-restaurant"],"yoast_head":"\n\u2714\ufe0f 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