{"id":27084,"date":"2023-02-27T10:39:11","date_gmt":"2023-02-27T09:39:11","guid":{"rendered":"https:\/\/saf-instant.com\/recettes\/comment-eviter-les-contaminations-croisees\/"},"modified":"2023-03-06T15:16:39","modified_gmt":"2023-03-06T14:16:39","slug":"comment-eviter-les-contaminations-croisees","status":"publish","type":"post","link":"https:\/\/saf-instant.com\/fr\/boulanger-professionnel\/conseils-business-fr\/business-fr\/comment-eviter-les-contaminations-croisees\/","title":{"rendered":"Comment \u00e9viter les contaminations crois\u00e9es\u202f?\u202f"},"content":{"rendered":"\t\t
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Home<\/a><\/span><\/span><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Comment \u00e9viter les contaminations crois\u00e9es\u202f?\u202f<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\tLes contaminations crois\u00e9es sont \u00e0 l\u2019origine de nombreuses intoxications alimentaires. Elles sont courantes dans la restauration mais touchent \u00e9galement les boulangeries! \r\n \r\nElles se manifestent par le transfert direct ou indirect de \u00ab\u202fmicrobes\u202f\u00bb d\u2019aliments contamin\u00e9s ou dit \u00ab\u202fsouill\u00e9s\u202f\u00bb (produit crus, emballages\u2026) vers d\u2019autres aliments \u00e0 un stade de pr\u00e9paration plus avanc\u00e9 (produits cuits et pr\u00eats \u00e0 \u00eatre consomm\u00e9s). \r\n \r\nPour \u00e9viter ces situations, appuyez-vous sur des m\u00e9thodes \u00e9prouv\u00e9es comme \u00ab\u202fla marche en avant\u202f\u00bb ou \u00ab\u202fla marche en avant dans le temps\u202f\u00bb ! \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Les principes de la \u00ab\u202fmarche en avant\u202f\u00bb <\/span><\/h2>

La \u00ab\u202fmarche en avant\u202f\u00bb est une organisation des op\u00e9rations de fabrication qui implique que le secteur des produits \u00ab\u202fsouill\u00e9s\u202f\u00bb ne croise jamais le secteur des produits \u00ab\u202fsains\u202f\u00bb.<\/p>

L\u2019encha\u00eenement des diff\u00e9rentes \u00e9tapes de fabrication doit donc se faire \u00ab\u202fvers l\u2019avant\u202f\u00bb dans une suite logique. Les secteurs de travail sont s\u00e9par\u00e9s\u202f: propre\/sale, cuit\/cru. Un circuit rigoureux est mis en place permettant une progression continue dans l\u2019\u00e9laboration du process de fabrication.<\/p>

La \u00ab\u202fmarche en avant\u202f\u00bb dans le temps<\/span><\/h2>

Toutefois, les petits locaux ne se pr\u00eatent gu\u00e8re \u00e0 la \u00ab marche en avant \u00bb dans l\u2019espace.<\/p>

Vous pouvez alors adopter \u00ab\u202fla marche en avant dans le temps\u202f\u00bb. Avec cette d\u00e9marche, les op\u00e9rations \u00ab\u202fpropres\u202f\u00bb et \u00ab\u202fsales\u202f\u00bb peuvent se faire sur un m\u00eame lieu, mais pas en m\u00eame temps.<\/p>

Elles se succ\u00e8dent apr\u00e8s un nettoyage et une d\u00e9sinfection entre chaque op\u00e9ration. Vous devez \u00e9galement diff\u00e9rencier le mat\u00e9riel pour la pr\u00e9paration des produits crus et des produits cuits.<\/p>

Veillez \u00e0 la s\u00e9paration des postes<\/span><\/h2>

M\u00eame au coeur de la fabrication, cherchez \u00e0 limiter les contaminations crois\u00e9es entre produits d’origines et de destinations diff\u00e9rentes.<\/p>

Par exemple, s\u00e9parez le poste des p\u00e2tes (feuilletages, fonds, masses, etc.) de celui utilis\u00e9 pour les entremets et les cr\u00e8mes. Le travail du chocolat et celui des glaces, qui n\u00e9cessitent une ambiance climatis\u00e9e, s\u00e8che et saine, sont \u00e0 isoler totalement des \u00e9tapes \u00e9mettrices de chaleur, de bu\u00e9e ou de poussi\u00e8re.<\/p>

Les r\u00e8gles d’hygi\u00e8ne essentielles pour pr\u00e9venir les contaminations crois\u00e9es <\/span><\/h2>

Lavez-vous les mains plusieurs fois par jour avec un savon bact\u00e9ricide et notamment apr\u00e8s chaque manipulation d’ingr\u00e9dients crus. S\u00e9chez-les avec un essuie propre et sec ou du papier jetable.
Lavez l’ensemble de vos ustensiles avant de les utiliser, mais \u00e9galement avant de les r\u00e9utiliser pour un autre aliment.
Changez r\u00e9guli\u00e8rement les lavettes, torchons, essuie-mains et tabliers ou utilisez des produits \u00e0 usage unique
Organisez votre chambre froide selon le principe du produit souill\u00e9 en bas et du produit propre en haut.<\/p>

Optimisez le stockage de vos mati\u00e8res premi\u00e8res <\/span><\/h2>

La m\u00e9thode du premier entr\u00e9, premier sorti (en anglais First In, First Out ou FIFO) est une m\u00e9thode optimale de gestion des stocks de mati\u00e8res premi\u00e8res, aussi bien dans vos \u00e9tag\u00e8res que pour votre chambre froide. Elle impose des principes rigoureux de rangement.<\/p>

Cette m\u00e9thode est essentielle pour les produits p\u00e9rissables. Elle \u00e9vite ainsi l\u2019utilisation par m\u00e9garde de produits p\u00e9rim\u00e9s et permet d\u2019\u00eatre tr\u00e8s vigilant sur les dates limites de consommation de chaque ingr\u00e9dient. Chaque achat doit \u00eatre \u00e9puis\u00e9 avant de se servir du produit suivant.\u202f<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Partagez cet article:<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\tComment int\u00e9grer le Pain Anniversaire dans votre boulangerie\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\tComment bien conserver ses ingr\u00e9dients\u202f?\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Les contaminations crois\u00e9es sont \u00e0 l\u2019origine de nombreuses intoxications alimentaires. Elles sont courantes dans la restauration mais touchent \u00e9galement les boulangeries! <\/p>\n

Elles se manifestent par le transfert direct ou indirect de \u00ab\u202fmicrobes\u202f\u00bb d\u2019aliments contamin\u00e9s ou dit \u00ab\u202fsouill\u00e9s\u202f\u00bb (produit crus, emballages\u2026) vers d\u2019autres aliments \u00e0 un stade de pr\u00e9paration plus avanc\u00e9 (produits cuits et pr\u00eats \u00e0 \u00eatre consomm\u00e9s). <\/p>\n

Pour \u00e9viter ces situations, appuyez-vous sur des m\u00e9thodes \u00e9prouv\u00e9es comme \u00ab\u202fla marche en avant\u202f\u00bb ou \u00ab\u202fla marche en avant dans le temps\u202f\u00bb ! <\/p>\n","protected":false},"author":3,"featured_media":25603,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[570],"tags":[],"class_list":["post-27084","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business-fr"],"acf":[],"yoast_head":"\nComment \u00e9viter les contaminations crois\u00e9es\u202f?\u202f • Saf-instant\u00ae<\/title>\n<meta name=\"description\" content=\"Les contaminations crois\u00e9es sont \u00e0 l\u2019origine de nombreuses intoxications alimentaires. 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