{"id":3384,"date":"2026-02-05T19:13:45","date_gmt":"2026-02-05T18:13:45","guid":{"rendered":"https:\/\/www.offredemploi.fr\/newsroom\/restauration-normes-haccp\/"},"modified":"2026-02-05T19:13:45","modified_gmt":"2026-02-05T18:13:45","slug":"restauration-normes-haccp","status":"publish","type":"post","link":"https:\/\/www.offredemploi.fr\/newsroom\/restauration-normes-haccp\/","title":{"rendered":"Restauration : normes HACCP et contr\u00f4les DGCCRF"},"content":{"rendered":"<p class=\"wp-block-paragraph\">La gestion quotidienne d&rsquo;une cuisine professionnelle n\u00e9cessite une mise en ordre des priorit\u00e9s sanitaires et r\u00e9glementaires, qu&rsquo;il s&rsquo;agisse d&rsquo;une petite cantine ou d&rsquo;un restaurant \u00e9toil\u00e9. Les \u00e9quipes doivent articuler des proc\u00e9dures claires et des preuves tangibles pour r\u00e9pondre aux exigences de conformit\u00e9 et garantir la s\u00e9curit\u00e9 des convives.<\/p>\n\n<!-- \/wp:post-content --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>La synth\u00e8se qui suit cible les \u00e9l\u00e9ments op\u00e9rationnels les plus critiques autour de <strong>Normes HACCP<\/strong> et <strong>Contr\u00f4les DGCCRF<\/strong>, en liaison avec la <strong>tra\u00e7abilit\u00e9 des aliments<\/strong>. Cette orientation pratique facilite la mise en \u0153uvre imm\u00e9diate des bonnes pratiques et pr\u00e9pare aux inspections.<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:paragraph --><!-- wp:heading {\"level\":2} -->\n\n<!-- wp:heading {\"level\":2} --><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Sommaire<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #1e73be;color:#1e73be\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #1e73be;color:#1e73be\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.offredemploi.fr\/newsroom\/restauration-normes-haccp\/#A_retenir\" >A retenir :<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.offredemploi.fr\/newsroom\/restauration-normes-haccp\/#HACCP_en_restauration_principes_et_obligations_pratiques\" >HACCP en restauration : principes et obligations pratiques<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.offredemploi.fr\/newsroom\/restauration-normes-haccp\/#Identification_des_dangers_et_CCP_documentes\" >Identification des dangers et CCP document\u00e9s<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.offredemploi.fr\/newsroom\/restauration-normes-haccp\/#Controles_DGCCRF_attentes_constats_et_reponses_operationnelles\" >Contr\u00f4les DGCCRF : attentes, constats et r\u00e9ponses op\u00e9rationnelles<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.offredemploi.fr\/newsroom\/restauration-normes-haccp\/#Pratiques_courantes_observees_par_les_inspecteurs\" >Pratiques courantes observ\u00e9es par les inspecteurs<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.offredemploi.fr\/newsroom\/restauration-normes-haccp\/#Tracabilite_des_aliments_et_hygiene_alimentaire_outils_et_mise_en_oeuvre\" >Tra\u00e7abilit\u00e9 des aliments et hygi\u00e8ne alimentaire : outils et mise en oeuvre<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.offredemploi.fr\/newsroom\/restauration-normes-haccp\/#Systemes_de_tracabilite_adaptes_a_la_restauration\" >Syst\u00e8mes de tra\u00e7abilit\u00e9 adapt\u00e9s \u00e0 la restauration<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.offredemploi.fr\/newsroom\/restauration-normes-haccp\/#Hygiene_quotidienne_et_prevention_des_risques_en_cuisine\" >Hygi\u00e8ne quotidienne et pr\u00e9vention des risques en cuisine<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"A_retenir\"><\/span>A retenir :<span class=\"ez-toc-section-end\"><\/span><\/h2><!-- \/wp:heading -->\n\n<!-- \/wp:heading --><!-- wp:list -->\n\n<!-- wp:list --><ul><!-- wp:list-item --><li>Plan HACCP document\u00e9 et appliqu\u00e9 en service<\/li><!-- \/wp:list-item --><!-- wp:list-item --><li>Tra\u00e7abilit\u00e9 obligatoire sur r\u00e9ception et distribution<\/li><!-- \/wp:list-item --><!-- wp:list-item --><li>Registre des temp\u00e9ratures et nettoyage journalier<\/li><!-- \/wp:list-item --><!-- wp:list-item --><li>Pr\u00e9paration aux contr\u00f4les DGCCRF protocol\u00e9e et stock\u00e9e<\/li><!-- \/wp:list-item --><\/ul><!-- \/wp:list -->\n\n<!-- \/wp:list --><!-- wp:heading {\"level\":2} -->\n\n<!-- wp:heading {\"level\":2} --><h2><span class=\"ez-toc-section\" id=\"HACCP_en_restauration_principes_et_obligations_pratiques\"><\/span>HACCP en restauration : principes et obligations pratiques<span class=\"ez-toc-section-end\"><\/span><\/h2><!-- \/wp:heading -->\n\n<!-- \/wp:heading --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>La liaison entre les priorit\u00e9s et la mise en pratique commence par un plan HACCP adapt\u00e9 aux menus et volumes. Selon DGCCRF, la formalisation des points critiques reste au coeur des inspections et des attentes des autorit\u00e9s comp\u00e9tentes.<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:paragraph --><!-- wp:heading {\"level\":3} -->\n\n<!-- wp:heading {\"level\":3} --><h3><span class=\"ez-toc-section\" id=\"Identification_des_dangers_et_CCP_documentes\"><\/span>Identification des dangers et CCP document\u00e9s<span class=\"ez-toc-section-end\"><\/span><\/h3><!-- \/wp:heading -->\n\n<!-- \/wp:heading --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>Ce volet se rattache directement au plan global et vise \u00e0 rep\u00e9rer les risques biologiques, physiques et chimiques. La description pr\u00e9cise des CCP, des limites critiques et des actions correctives facilite la tra\u00e7abilit\u00e9 et le contr\u00f4le effectif.<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:paragraph --><!-- wp:table -->\n\n<!-- wp:paragraph --><p><figure class=\"wp-block-table\">\n<table>\n<thead>\n<tr>\n<th>\u00c9tape HACCP<\/th>\n<th>Objectif<\/th>\n<th>Exemple<\/th>\n<th>Contr\u00f4le<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Analyse des dangers<\/td>\n<td>Rep\u00e9rer risques alimentaires<\/td>\n<td>Contamination crois\u00e9e<\/td>\n<td>Cartographie des zones<\/td>\n<\/tr>\n<tr>\n<td>D\u00e9finition CCP<\/td>\n<td>Limiter risques critiques<\/td>\n<td>Cuisson poulet<\/td>\n<td>Temp\u00e9rature minimale<\/td>\n<\/tr>\n<tr>\n<td>Limites critiques<\/td>\n<td>Seuils v\u00e9rifiables<\/td>\n<td>Temp\u00e9rature 75\u00b0C<\/td>\n<td>Thermom\u00e8tre \u00e9talonn\u00e9<\/td>\n<\/tr>\n<tr>\n<td>Actions correctives<\/td>\n<td>Remettre conformit\u00e9<\/td>\n<td>Recuisson ou \u00e9limination<\/td>\n<td>Formulaire d&rsquo;incident<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure><\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:table --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>Points cl\u00e9s HACCP :<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:paragraph -->\n\n<!-- wp:list --><ul><!-- wp:list-item --><li>Cartographie des flux et zones sensibles<\/li><!-- \/wp:list-item --><!-- wp:list-item --><li>Protocoles de nettoyage et d\u00e9sinfection document\u00e9s<\/li><!-- \/wp:list-item --><!-- wp:list-item --><li>Enregistrements de temp\u00e9ratures accessibles et lisibles<\/li><!-- \/wp:list-item --><\/ul><!-- \/wp:list -->\n\n<!-- \/wp:list --><!-- wp:quote -->\n\n<!-- wp:quote --><blockquote class=\"wp-block-quote\">\n<p>\u00ab Je tiens un cahier de suivi des temp\u00e9ratures depuis six ans, et cela a r\u00e9duit nos non-conformit\u00e9s. \u00bb<\/p>\n<p><cite>Jean P.<\/cite><\/p><\/blockquote><!-- \/wp:quote -->\n\n<!-- \/wp:quote --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>Un chef d&rsquo;\u00e9quipe qui ma\u00eetrise ces \u00e9tapes r\u00e9duit fortement les anomalies lors d&rsquo;un contr\u00f4le. Ce travail pr\u00e9paratoire ouvre le passage vers l&rsquo;\u00e9tape suivante, ax\u00e9e sur les attentes concr\u00e8tes de la DGCCRF.<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:paragraph --><!-- wp:heading {\"level\":2} -->\n\n<!-- wp:heading {\"level\":2} --><h2><span class=\"ez-toc-section\" id=\"Controles_DGCCRF_attentes_constats_et_reponses_operationnelles\"><\/span>Contr\u00f4les DGCCRF : attentes, constats et r\u00e9ponses op\u00e9rationnelles<span class=\"ez-toc-section-end\"><\/span><\/h2><!-- \/wp:heading -->\n\n<!-- \/wp:heading --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>Le lien entre proc\u00e9dures internes et contr\u00f4le officiel se mesure lors des visites de la DGCCRF qui \u00e9valuent hygi\u00e8ne et tra\u00e7abilit\u00e9 concr\u00e8te. Selon ANSES, les non-conformit\u00e9s les plus fr\u00e9quentes concernent la gestion des temp\u00e9ratures et l&rsquo;\u00e9tiquetage des allerg\u00e8nes.<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:paragraph --><!-- wp:heading {\"level\":3} -->\n\n<!-- wp:heading {\"level\":3} --><h3><span class=\"ez-toc-section\" id=\"Pratiques_courantes_observees_par_les_inspecteurs\"><\/span>Pratiques courantes observ\u00e9es par les inspecteurs<span class=\"ez-toc-section-end\"><\/span><\/h3><!-- \/wp:heading -->\n\n<!-- \/wp:heading --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>Ce point explicite la nature des constats et leur impact sur la s\u00e9curit\u00e9 alimentaire et la r\u00e9putation d&rsquo;un \u00e9tablissement. Les mesures correctives demand\u00e9es sont souvent op\u00e9rationnelles et ax\u00e9es sur la preuve documentaire.<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:paragraph --><!-- wp:table -->\n\n<!-- wp:paragraph --><p><figure class=\"wp-block-table\">\n<table>\n<thead>\n<tr>\n<th>Non-conformit\u00e9<\/th>\n<th>Risque principal<\/th>\n<th>Mesure corrective recommand\u00e9e<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Temp\u00e9rature inadapt\u00e9e<\/td>\n<td>D\u00e9veloppement bact\u00e9rien<\/td>\n<td>Proc\u00e9dure de r\u00e9frig\u00e9ration et enregistrement<\/td>\n<\/tr>\n<tr>\n<td>Tra\u00e7abilit\u00e9 manquante<\/td>\n<td>Difficult\u00e9 rappel produit<\/td>\n<td>Fiche fournisseurs et num\u00e9rotation lots<\/td>\n<\/tr>\n<tr>\n<td>Nettoyage insuffisant<\/td>\n<td>Contamination crois\u00e9e<\/td>\n<td>Plan de nettoyage et preuves<\/td>\n<\/tr>\n<tr>\n<td>\u00c9tiquetage allerg\u00e8nes absent<\/td>\n<td>R\u00e9action allergique<\/td>\n<td>Affichage clair et fiches recettes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure><\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:table --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>Points fr\u00e9quents contr\u00f4les :<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:list -->\n\n<!-- wp:list --><ul><!-- wp:list-item --><li>Registres temp\u00e9ratures complets et dat\u00e9s<\/li><!-- \/wp:list-item --><!-- wp:list-item --><li>\u00c9tiquetage allerg\u00e8nes visible et exact<\/li><!-- \/wp:list-item --><!-- wp:list-item --><li>Stockage distinct des denr\u00e9es allerg\u00e8nes<\/li><!-- \/wp:list-item --><\/ul><!-- \/wp:list -->\n\n<!-- \/wp:list --><!-- wp:quote -->\n\n<!-- wp:quote --><blockquote class=\"wp-block-quote\">\n<p>\u00ab L&rsquo;inspection a relev\u00e9 plusieurs anomalies sur la cha\u00eene de stockage sans \u00e9tiquetage lot. \u00bb<\/p>\n<p><cite>Luc T.<\/cite><\/p><\/blockquote><!-- \/wp:quote -->\n\n<!-- \/wp:quote --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>Une r\u00e9action rapide et document\u00e9e limite la port\u00e9e d&rsquo;un contr\u00f4le et maintient la confiance des clients. Le lien pratique vers la tra\u00e7abilit\u00e9 et l&rsquo;hygi\u00e8ne reste essentiel pour finaliser la conformit\u00e9.<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:paragraph --><!-- wp:heading {\"level\":2} -->\n\n<!-- wp:heading {\"level\":2} --><h2><span class=\"ez-toc-section\" id=\"Tracabilite_des_aliments_et_hygiene_alimentaire_outils_et_mise_en_oeuvre\"><\/span>Tra\u00e7abilit\u00e9 des aliments et hygi\u00e8ne alimentaire : outils et mise en oeuvre<span class=\"ez-toc-section-end\"><\/span><\/h2><!-- \/wp:heading -->\n\n<!-- \/wp:heading --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>Le passage des constats de la DGCCRF vers l&rsquo;am\u00e9lioration pratique exige des outils de tra\u00e7abilit\u00e9 et des routines d&rsquo;hygi\u00e8ne partag\u00e9es en \u00e9quipe. Selon la Commission europ\u00e9enne, la tra\u00e7abilit\u00e9 efficace acc\u00e9l\u00e8re les rappels et limite l&rsquo;exposition des consommateurs.<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:paragraph --><!-- wp:heading {\"level\":3} -->\n\n<!-- wp:heading {\"level\":3} --><h3><span class=\"ez-toc-section\" id=\"Systemes_de_tracabilite_adaptes_a_la_restauration\"><\/span>Syst\u00e8mes de tra\u00e7abilit\u00e9 adapt\u00e9s \u00e0 la restauration<span class=\"ez-toc-section-end\"><\/span><\/h3><!-- \/wp:heading -->\n\n<!-- \/wp:heading --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>Ce point montre comment des solutions simples, papier ou num\u00e9riques, s&rsquo;int\u00e8grent aux flux de r\u00e9ception et de production. L&rsquo;usage d&rsquo;\u00e9tiquettes, de fiches fournisseurs et d&rsquo;entr\u00e9es horodat\u00e9es assure une reconstitution fiable des lots livr\u00e9s.<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:paragraph --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>Bonnes pratiques tra\u00e7abilit\u00e9 :<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:list -->\n\n<!-- wp:list --><ul><!-- wp:list-item --><li>Saisie r\u00e9ception avec r\u00e9f\u00e9rence fournisseur et num\u00e9ro lot<\/li><!-- \/wp:list-item --><!-- wp:list-item --><li>Archivage factures et bons de livraison chronologique<\/li><!-- \/wp:list-item --><!-- wp:list-item --><li>\u00c9tiquetage produit avec date ouverture et p\u00e9remption<\/li><!-- \/wp:list-item --><\/ul><!-- \/wp:list -->\n\n<!-- \/wp:list --><!-- wp:quote -->\n\n<!-- wp:quote --><blockquote class=\"wp-block-quote\">\n<p>\u00ab Je mets \u00e0 jour chaque livraison dans un cahier num\u00e9rique, ce qui facilite nos rappels produits. \u00bb<\/p>\n<p><cite>Marie L.<\/cite><\/p><\/blockquote><!-- \/wp:quote -->\n\n<!-- \/wp:quote --><!-- wp:heading {\"level\":3} -->\n\n<!-- wp:heading {\"level\":3} --><h3><span class=\"ez-toc-section\" id=\"Hygiene_quotidienne_et_prevention_des_risques_en_cuisine\"><\/span>Hygi\u00e8ne quotidienne et pr\u00e9vention des risques en cuisine<span class=\"ez-toc-section-end\"><\/span><\/h3><!-- \/wp:heading -->\n\n<!-- \/wp:heading --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>Ce passage vers la pratique quotidienne insiste sur la formation, le planning de nettoyage et l&rsquo;analyse des quasi-incidents pour pr\u00e9venir risques. Selon DGCCRF, la documentation r\u00e9guli\u00e8re et la preuve d&rsquo;actions correctives renforcent la cr\u00e9dibilit\u00e9 de l&rsquo;\u00e9tablissement face aux inspections.<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:paragraph --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>Bonnes pratiques hygi\u00e8ne :<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:list -->\n\n<!-- wp:list --><ul><!-- wp:list-item --><li>Formation initiale et sessions de rappel r\u00e9guli\u00e8res<\/li><!-- \/wp:list-item --><!-- wp:list-item --><li>Plan de nettoyage avec produits et fr\u00e9quences identifi\u00e9s<\/li><!-- \/wp:list-item --><!-- wp:list-item --><li>Maintenance des \u00e9quipements et thermom\u00e8tres \u00e9talonn\u00e9s<\/li><!-- \/wp:list-item --><\/ul><!-- \/wp:list -->\n\n<!-- \/wp:list --><!-- \/wp:quote -->\n\n<!-- wp:quote --><blockquote class=\"wp-block-quote\">\n<p>\u00ab \u00c0 mon avis, la digitalisation des enregistrements simplifie la conformit\u00e9 et les audits. \u00bb<\/p>\n<p><cite>Paul R.<\/cite><\/p><\/blockquote><!-- \/wp:quote -->\n\n<!-- \/wp:quote --><!-- wp:paragraph -->\n\n<!-- wp:paragraph --><p>Une mise en oeuvre progressive, soutenue par des exemples concrets, permet d&rsquo;ancrer ces pratiques dans la routine. La ma\u00eetrise conjointe de l&rsquo;hygi\u00e8ne, de la tra\u00e7abilit\u00e9 et des enregistrements pr\u00e9pare efficacement aux contr\u00f4les officiels.<\/p><!-- \/wp:paragraph -->\n\n<!-- \/wp:paragraph -->\n\n","protected":false},"excerpt":{"rendered":"<p>La gestion quotidienne d&rsquo;une cuisine professionnelle n\u00e9cessite une mise en ordre des priorit\u00e9s sanitaires et r\u00e9glementaires, qu&rsquo;il s&rsquo;agisse d&rsquo;une petite cantine ou d&rsquo;un restaurant \u00e9toil\u00e9. &#8230; <a title=\"Restauration : normes HACCP et contr\u00f4les DGCCRF\" class=\"read-more\" href=\"https:\/\/www.offredemploi.fr\/newsroom\/restauration-normes-haccp\/\" aria-label=\"En savoir plus sur Restauration : normes HACCP et contr\u00f4les DGCCRF\">Lire plus<\/a><\/p>\n","protected":false},"author":1,"featured_media":3383,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-3384","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-secteurs","resize-featured-image"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Restauration : comprendre HACCP et contr\u00f4les DGCCRF<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez les normes HACCP et les contr\u00f4les DGCCRF essentiels pour garantir la s\u00e9curit\u00e9 alimentaire en restauration.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.offredemploi.fr\/newsroom\/restauration-normes-haccp\/\" \/>\n<meta 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