{"id":24330,"date":"2022-08-31T10:13:45","date_gmt":"2022-08-31T08:13:45","guid":{"rendered":"https:\/\/andyapp.io\/rango-peligro-temperaturas-como-controlarlo-con-andy\/"},"modified":"2025-07-13T06:17:40","modified_gmt":"2025-07-13T04:17:40","slug":"zone-de-danger-des-temperatures-comment-la-controler-avec-lassistant-digital-andy","status":"publish","type":"post","link":"https:\/\/andyapp.io\/fr\/zone-de-danger-des-temperatures-quest-ce-que-cest-et-comment-la-controler-avec-lassistant-digital-andy\/","title":{"rendered":"Zone de Danger des Temp\u00e9ratures : Qu&rsquo;est-ce que c&rsquo;est et Comment la Contr\u00f4ler avec l\u2019Assistant Digital Andy"},"content":{"rendered":"<p><span style=\"font-weight: 400;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-24390 size-full\" src=\"https:\/\/andyapp.fr\/wp-content\/uploads\/2022\/08\/Blog-Cover_Multilingual-3.png\" alt=\"Zone de Danger des Temp\u00e9ratures : Qu'est-ce que c'est et Comment la Contr\u00f4ler avec l\u2019Assistant Digital Andy\" width=\"800\" height=\"500\" srcset=\"https:\/\/andyapp.io\/wp-content\/uploads\/2022\/08\/Blog-Cover_Multilingual-3.png 800w, https:\/\/andyapp.io\/wp-content\/uploads\/2022\/08\/Blog-Cover_Multilingual-3-300x188.png 300w, https:\/\/andyapp.io\/wp-content\/uploads\/2022\/08\/Blog-Cover_Multilingual-3-768x480.png 768w, https:\/\/andyapp.io\/wp-content\/uploads\/2022\/08\/Blog-Cover_Multilingual-3-600x375.png 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/span><\/p>\n<p data-start=\"318\" data-end=\"440\">Dans toute structure o\u00f9 sont pr\u00e9par\u00e9s, stock\u00e9s ou servis des aliments, le <strong data-start=\"392\" data-end=\"439\">contr\u00f4le des temp\u00e9ratures est indispensable<\/strong>.<\/p>\n<p data-start=\"442\" data-end=\"481\">Et vous \u00eates bien plac\u00e9 pour le savoir.<\/p>\n<p data-start=\"483\" data-end=\"577\">Mais que se passe-t-il si ce contr\u00f4le n\u2019est pas pris aussi s\u00e9rieusement qu\u2019il devrait l\u2019\u00eatre ?<\/p>\n<ul data-start=\"579\" data-end=\"702\">\n<li data-start=\"579\" data-end=\"597\">\n<p data-start=\"581\" data-end=\"597\">Contaminations<\/p>\n<\/li>\n<li data-start=\"598\" data-end=\"628\">\n<p data-start=\"600\" data-end=\"628\">Intoxications alimentaires<\/p>\n<\/li>\n<li data-start=\"629\" data-end=\"640\">\n<p data-start=\"631\" data-end=\"640\">Amendes<\/p>\n<\/li>\n<li data-start=\"641\" data-end=\"702\">\n<p data-start=\"643\" data-end=\"702\">Et des cons\u00e9quences n\u00e9gatives qu\u2019on pr\u00e9f\u00e8re ne pas imaginer<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"704\" data-end=\"951\">La <strong data-start=\"707\" data-end=\"735\">temp\u00e9rature des aliments<\/strong> est l\u2019un des principaux facteurs qui influencent la vitesse de multiplication des agents pathog\u00e8nes, mettant en p\u00e9ril tout le travail remarquable que vous et votre \u00e9quipe accomplissez dans vos services alimentaires.<\/p>\n<p data-start=\"953\" data-end=\"1170\">C\u2019est pourquoi il est essentiel que chaque membre de votre <strong data-start=\"1012\" data-end=\"1023\">#\u00e9quipe<\/strong> comprenne les risques li\u00e9s \u00e0 la temp\u00e9rature, comment la surveiller et comment appliquer correctement les bonnes pratiques de s\u00e9curit\u00e9 alimentaire.<\/p>\n<p data-start=\"1172\" data-end=\"1285\">Explorons ensemble : <strong data-start=\"1193\" data-end=\"1285\">Qu\u2019est-ce que la zone de danger des temp\u00e9ratures et comment la maintenir sous contr\u00f4le ?<\/strong><\/p>\n<p>&nbsp;<\/p>\n<h3><b><a href=\"http:\/\/www.andyapp.io\/signup\/?pid=3048204000072912001\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-21520 size-full\" src=\"https:\/\/andyapp.fr\/wp-content\/uploads\/2025\/06\/www.andyapp.iosignup-3.png\" alt=\"Signup FR 24\/7\" width=\"1872\" height=\"320\" srcset=\"https:\/\/andyapp.io\/wp-content\/uploads\/2025\/06\/www.andyapp.iosignup-3.png 1872w, https:\/\/andyapp.io\/wp-content\/uploads\/2025\/06\/www.andyapp.iosignup-3-300x51.png 300w, https:\/\/andyapp.io\/wp-content\/uploads\/2025\/06\/www.andyapp.iosignup-3-1024x175.png 1024w, https:\/\/andyapp.io\/wp-content\/uploads\/2025\/06\/www.andyapp.iosignup-3-768x131.png 768w, https:\/\/andyapp.io\/wp-content\/uploads\/2025\/06\/www.andyapp.iosignup-3-1536x263.png 1536w, https:\/\/andyapp.io\/wp-content\/uploads\/2025\/06\/www.andyapp.iosignup-3-600x103.png 600w\" sizes=\"auto, (max-width: 1872px) 100vw, 1872px\" \/><\/a><\/b><\/h3>\n<h3><\/h3>\n<h3 data-start=\"1292\" data-end=\"1346\">Qu\u2019est-ce que la Zone de Danger des Temp\u00e9ratures ?<\/h3>\n<p data-start=\"1348\" data-end=\"1570\">La <strong data-start=\"1351\" data-end=\"1386\">zone de danger des temp\u00e9ratures<\/strong> est la plage dans laquelle la majorit\u00e9 des micro-organismes pathog\u00e8nes se d\u00e9veloppent et se reproduisent tr\u00e8s rapidement, augmentant ainsi le risque de maladies d\u2019origine alimentaire.<\/p>\n<p data-start=\"1572\" data-end=\"1732\">Cette plage se situe g\u00e9n\u00e9ralement entre <strong data-start=\"1612\" data-end=\"1629\">5\u202f\u00b0C et 60\u202f\u00b0C<\/strong> : c\u2019est ici que bact\u00e9ries, moisissures, levures, virus et parasites se multiplient le plus facilement.<\/p>\n<p data-start=\"1734\" data-end=\"1869\">Par exemple, \u00e0 des temp\u00e9ratures comprises entre 5\u202f\u00b0C et 60\u202f\u00b0C, <strong data-start=\"1797\" data-end=\"1868\">des bact\u00e9ries comme E.\u202fcoli peuvent doubler en seulement 20 minutes<\/strong>.<\/p>\n<p data-start=\"1871\" data-end=\"1965\">D\u2019autres facteurs jouent aussi un r\u00f4le : acidit\u00e9, humidit\u00e9, conservateurs et valeur nutritive.<\/p>\n<h3 data-start=\"1972\" data-end=\"2046\"><\/h3>\n<h3 data-start=\"1972\" data-end=\"2046\">Comment \u00c9viter le D\u00e9veloppement des Micro-organismes dans cette Zone ?<\/h3>\n<p data-start=\"2048\" data-end=\"2361\">En mettant en \u0153uvre des pratiques de s\u00e9curit\u00e9 alimentaire efficaces qui assurent une <strong data-start=\"2133\" data-end=\"2192\">surveillance r\u00e9guli\u00e8re et syst\u00e9matique des temp\u00e9ratures<\/strong>, en veillant \u00e0 les maintenir soit <strong data-start=\"2227\" data-end=\"2249\">en dessous de 4\u202f\u00b0C<\/strong>, soit <strong data-start=\"2256\" data-end=\"2278\">au-dessus de 61\u202f\u00b0C<\/strong>, car hors de cette zone, la croissance des agents pathog\u00e8nes ralentit ou s\u2019arr\u00eate.<\/p>\n<h3 data-start=\"2368\" data-end=\"2411\"><\/h3>\n<h3 data-start=\"2368\" data-end=\"2411\">Quels Aliments Sont les Plus \u00e0 Risque ?<\/h3>\n<p data-start=\"2413\" data-end=\"2569\">Les <strong data-start=\"2417\" data-end=\"2443\">aliments \u00e0 haut risque<\/strong> sont particuli\u00e8rement sensibles \u00e0 la contamination lorsqu\u2019ils sont conserv\u00e9s dans la zone de danger. Il s\u2019agit notamment de :<\/p>\n<ul data-start=\"2571\" data-end=\"2779\">\n<li data-start=\"2571\" data-end=\"2600\">\n<p data-start=\"2573\" data-end=\"2600\">Lait et produits laitiers<\/p>\n<\/li>\n<li data-start=\"2601\" data-end=\"2635\">\n<p data-start=\"2603\" data-end=\"2635\">\u0152ufs et produits \u00e0 base d\u2019\u0153ufs<\/p>\n<\/li>\n<li data-start=\"2636\" data-end=\"2670\">\n<p data-start=\"2638\" data-end=\"2670\">Viande crue et produits carn\u00e9s<\/p>\n<\/li>\n<li data-start=\"2671\" data-end=\"2700\">\n<p data-start=\"2673\" data-end=\"2700\">Poissons et fruits de mer<\/p>\n<\/li>\n<li data-start=\"2701\" data-end=\"2750\">\n<p data-start=\"2703\" data-end=\"2750\">Aliments riches en amidon (riz, p\u00e2tes cuites)<\/p>\n<\/li>\n<li data-start=\"2751\" data-end=\"2779\">\n<p data-start=\"2753\" data-end=\"2779\">Sauces et plats en sauce<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2781\" data-end=\"2879\">Leur <strong data-start=\"2786\" data-end=\"2816\">riche teneur en nutriments<\/strong> en fait des milieux tr\u00e8s attractifs pour les micro-organismes.<\/p>\n<p data-start=\"2881\" data-end=\"3051\">Les ingr\u00e9dients crus \u00e0 haut risque contiennent souvent naturellement des micro-organismes qui se multiplient rapidement s\u2019ils sont stock\u00e9s \u00e0 des temp\u00e9ratures inad\u00e9quates.<\/p>\n<p data-start=\"3053\" data-end=\"3291\">Par exemple, le <strong data-start=\"3069\" data-end=\"3092\">lait non pasteuris\u00e9<\/strong> est un milieu id\u00e9al pour le d\u00e9veloppement de <em data-start=\"3138\" data-end=\"3148\">Listeria<\/em>, <em data-start=\"3150\" data-end=\"3162\">Salmonella<\/em>, <em data-start=\"3164\" data-end=\"3179\">Campylobacter<\/em>, <em data-start=\"3181\" data-end=\"3190\">E.\u202fcoli<\/em> ou <em data-start=\"3194\" data-end=\"3217\">Staphylococcus aureus<\/em>, et peut se d\u00e9t\u00e9riorer <strong data-start=\"3241\" data-end=\"3290\">en \u00e0 peine deux heures \u00e0 temp\u00e9rature ambiante<\/strong>.<\/p>\n<p data-start=\"3293\" data-end=\"3490\">M\u00eame chose pour les viandes cuites ou les salades : si elles sont conserv\u00e9es ou servies, par exemple dans un buffet en grande quantit\u00e9 sans contr\u00f4le thermique, le risque de contamination est \u00e9lev\u00e9.<\/p>\n<p data-start=\"3492\" data-end=\"3572\">Maintenir les plats bien chauds cr\u00e9e un environnement d\u00e9favorable aux bact\u00e9ries.<\/p>\n<h3 data-start=\"3579\" data-end=\"3656\"><\/h3>\n<h3 data-start=\"3579\" data-end=\"3656\">Combien de Temps les Aliments Peuvent-ils Rester dans la Zone de Danger ?<\/h3>\n<p data-start=\"3658\" data-end=\"3693\">La r\u00e8gle g\u00e9n\u00e9rale est la suivante :<\/p>\n<blockquote data-start=\"3695\" data-end=\"3780\">\n<p data-start=\"3697\" data-end=\"3780\"><strong data-start=\"3697\" data-end=\"3780\">\u00ab\u202fLes aliments ne doivent pas rester dans la zone de danger plus de 2 heures.\u202f\u00bb<\/strong><\/p>\n<\/blockquote>\n<p data-start=\"3782\" data-end=\"3824\">Voici quelques bonnes pratiques \u00e0 suivre :<\/p>\n<ul data-start=\"3826\" data-end=\"5029\">\n<li data-start=\"3826\" data-end=\"3966\">\n<p data-start=\"3828\" data-end=\"3966\"><strong data-start=\"3828\" data-end=\"3846\">Planifiez bien<\/strong> : \u00e9vitez de pr\u00e9parer de grandes quantit\u00e9s \u00e0 l\u2019avance : elles sont plus difficiles \u00e0 maintenir \u00e0 la bonne temp\u00e9rature.<\/p>\n<\/li>\n<li data-start=\"3967\" data-end=\"4096\">\n<p data-start=\"3969\" data-end=\"4096\"><strong data-start=\"3969\" data-end=\"3992\">V\u00e9rifiez vos frigos<\/strong> : ils doivent toujours \u00eatre \u00e0 moins de <strong data-start=\"4032\" data-end=\"4040\">5\u202f\u00b0C<\/strong>, avec une bonne circulation d\u2019air entre les produits.<\/p>\n<\/li>\n<li data-start=\"4097\" data-end=\"4215\">\n<p data-start=\"4099\" data-end=\"4215\"><strong data-start=\"4099\" data-end=\"4126\">Gardez les plats chauds<\/strong> : les aliments pr\u00e9par\u00e9s \u00e0 conserver au chaud doivent \u00eatre servis \u00e0 <strong data-start=\"4194\" data-end=\"4212\">au moins 65\u202f\u00b0C<\/strong>.<\/p>\n<\/li>\n<li data-start=\"4216\" data-end=\"4343\">\n<p data-start=\"4218\" data-end=\"4343\"><strong data-start=\"4218\" data-end=\"4242\">Lisez les \u00e9tiquettes<\/strong> : v\u00e9rifiez les recommandations de conservation au r\u00e9frig\u00e9rateur ou au cong\u00e9lateur apr\u00e8s ouverture.<\/p>\n<\/li>\n<li data-start=\"4344\" data-end=\"4531\">\n<p data-start=\"4346\" data-end=\"4531\"><strong data-start=\"4346\" data-end=\"4373\">Refroidissez rapidement<\/strong> : si l\u2019aliment n\u2019est pas consomm\u00e9 tout de suite, laissez-le d\u00e9gazer, d\u00e9posez-le en portions plus petites, et refroidissez-le (eau froide ou bain de glace).<\/p>\n<\/li>\n<li data-start=\"4532\" data-end=\"4669\">\n<p data-start=\"4534\" data-end=\"4669\"><strong data-start=\"4534\" data-end=\"4557\">Transport r\u00e9frig\u00e9r\u00e9<\/strong> : utilisez des sacs isothermes avec accumulateurs de froid, surtout pour les produits r\u00e9frig\u00e9r\u00e9s ou surgel\u00e9s.<\/p>\n<\/li>\n<li data-start=\"4670\" data-end=\"4842\">\n<p data-start=\"4672\" data-end=\"4842\"><strong data-start=\"4672\" data-end=\"4705\">Jetez ou consommez rapidement<\/strong> : si un aliment est rest\u00e9 entre 2 et 4\u202fheures dans la zone de danger, consommez-le imm\u00e9diatement. Apr\u00e8s 4\u202fheures, mieux vaut le jeter.<\/p>\n<\/li>\n<li data-start=\"4843\" data-end=\"5029\">\n<p data-start=\"4845\" data-end=\"5029\"><strong data-start=\"4845\" data-end=\"4868\">Donnez ou valorisez<\/strong> : la nouvelle loi espagnole de pr\u00e9vention du gaspillage alimentaire (7 juin 2022) encourage la <strong data-start=\"4964\" data-end=\"5028\">donation des restes en bon \u00e9tat pour la consommation humaine<\/strong>.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"5036\" data-end=\"5058\"><\/h3>\n<h3 data-start=\"5036\" data-end=\"5058\">Est-ce Compliqu\u00e9 ?<\/h3>\n<p data-start=\"5060\" data-end=\"5182\">Plus que compliqu\u00e9, <strong data-start=\"5080\" data-end=\"5099\">c\u2019est essentiel<\/strong>. Le contr\u00f4le de la zone de danger exige de la rigueur, mais il est <strong data-start=\"5167\" data-end=\"5181\">primordial<\/strong>.<\/p>\n<p data-start=\"5184\" data-end=\"5335\">La temp\u00e9rature peut s\u00e9rieusement compromettre la sant\u00e9 des consommateurs, mettre \u00e0 mal la r\u00e9putation de votre activit\u00e9 et engager votre responsabilit\u00e9.<\/p>\n<p data-start=\"5337\" data-end=\"5460\">Aujourd\u2019hui, la s\u00e9curit\u00e9 alimentaire n\u2019est pas un choix \u2014 c\u2019est une obligation pour travailler sereinement et en confiance.<\/p>\n<h3 data-start=\"5467\" data-end=\"5509\"><\/h3>\n<h3 data-start=\"5467\" data-end=\"5509\">Comment Assurer un Contr\u00f4le Efficace ?<\/h3>\n<p data-start=\"5511\" data-end=\"5583\">Les micro-organismes se propagent facilement entre surfaces ou aliments.<\/p>\n<p data-start=\"5585\" data-end=\"5682\">Un aliment est <strong data-start=\"5600\" data-end=\"5613\">contamin\u00e9<\/strong> d\u00e8s qu\u2019il contient des substances ou agents dangereux pour la sant\u00e9.<\/p>\n<p data-start=\"5684\" data-end=\"5737\">Pour assurer un contr\u00f4le rigoureux, mettez en place :<\/p>\n<h4 data-start=\"5739\" data-end=\"5785\">1. Un plan de contr\u00f4le des temp\u00e9ratures<\/h4>\n<p data-start=\"5786\" data-end=\"5862\">Fixez les seuils critiques et v\u00e9rifiez l\u2019\u00e9tat des \u00e9quipements r\u00e9guli\u00e8rement.<\/p>\n<h4 data-start=\"5864\" data-end=\"5899\">2. Formation de votre \u00e9quipe<\/h4>\n<p data-start=\"5900\" data-end=\"5999\">Le responsable doit assurer une <strong data-start=\"5932\" data-end=\"5954\">formation continue<\/strong> des collaborateurs adapt\u00e9e \u00e0 leurs missions.<\/p>\n<h4 data-start=\"6001\" data-end=\"6041\">3. Mise en \u0153uvre du syst\u00e8me HACCP<\/h4>\n<p data-start=\"6042\" data-end=\"6093\">Planifiez et appliquez votre syst\u00e8me HACCP avec :<\/p>\n<ul data-start=\"6094\" data-end=\"6261\">\n<li data-start=\"6094\" data-end=\"6124\">\n<p data-start=\"6096\" data-end=\"6124\">fiches techniques\/recettes<\/p>\n<\/li>\n<li data-start=\"6125\" data-end=\"6159\">\n<p data-start=\"6127\" data-end=\"6159\">enregistrements de temp\u00e9rature<\/p>\n<\/li>\n<li data-start=\"6160\" data-end=\"6201\">\n<p data-start=\"6162\" data-end=\"6201\">signatures et fr\u00e9quence des contr\u00f4les<\/p>\n<\/li>\n<li data-start=\"6202\" data-end=\"6261\">\n<p data-start=\"6204\" data-end=\"6261\">enregistrement des anomalies et des mesures correctives<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"6268\" data-end=\"6302\"><\/h3>\n<h3 data-start=\"6268\" data-end=\"6302\">Et c\u2019est l\u00e0 qu\u2019intervient Andy<\/h3>\n<p data-start=\"6304\" data-end=\"6385\"><strong data-start=\"6304\" data-end=\"6312\">Andy<\/strong> est l\u2019<strong data-start=\"6319\" data-end=\"6384\">assistant digital de r\u00e9f\u00e9rence pour les services alimentaires<\/strong>.<\/p>\n<p data-start=\"6387\" data-end=\"6484\">Il vous accompagne et structure les t\u00e2ches quotidiennes, y compris le <strong data-start=\"6457\" data-end=\"6483\">suivi des temp\u00e9ratures<\/strong>.<\/p>\n<p data-start=\"6486\" data-end=\"6513\">Gr\u00e2ce \u00e0 Andy, vous pouvez :<\/p>\n<ul data-start=\"6515\" data-end=\"6780\">\n<li data-start=\"6515\" data-end=\"6614\">\n<p data-start=\"6517\" data-end=\"6614\">automatiser les enregistrements (HACCP, temp\u00e9ratures, hygi\u00e8ne, r\u00e9ception de marchandises, etc.)<\/p>\n<\/li>\n<li data-start=\"6615\" data-end=\"6655\">\n<p data-start=\"6617\" data-end=\"6655\">d\u00e9tecter automatiquement les alertes<\/p>\n<\/li>\n<li data-start=\"6656\" data-end=\"6697\">\n<p data-start=\"6658\" data-end=\"6697\">g\u00e9n\u00e9rer des plans d\u2019action correctifs<\/p>\n<\/li>\n<li data-start=\"6698\" data-end=\"6780\">\n<p data-start=\"6700\" data-end=\"6780\">cr\u00e9er des formulaires intelligents adapt\u00e9s aux op\u00e9rations de votre \u00e9tablissement<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"6782\" data-end=\"6908\">Avec Andy, aucun point de contr\u00f4le ne passe inaper\u00e7u \u2014 la <strong data-start=\"6840\" data-end=\"6907\">zone de danger des temp\u00e9ratures est syst\u00e9matiquement surveill\u00e9e<\/strong>.<\/p>\n<h3 data-start=\"6915\" data-end=\"6942\"><\/h3>\n<h3 data-start=\"6915\" data-end=\"6942\">Pourquoi Choisir Andy\u202f?<\/h3>\n<p data-start=\"6944\" data-end=\"6955\">Parce que :<\/p>\n<ul data-start=\"6957\" data-end=\"7240\">\n<li data-start=\"6957\" data-end=\"7008\">\n<p data-start=\"6959\" data-end=\"7008\">vous <strong data-start=\"6964\" data-end=\"6997\">\u00e9liminez les erreurs humaines<\/strong> de suivi<\/p>\n<\/li>\n<li data-start=\"7009\" data-end=\"7076\">\n<p data-start=\"7011\" data-end=\"7076\">acc\u00e9dez \u00e0 des <strong data-start=\"7025\" data-end=\"7050\">donn\u00e9es en temps r\u00e9el<\/strong>, utiles pour les audits<\/p>\n<\/li>\n<li data-start=\"7077\" data-end=\"7137\">\n<p data-start=\"7079\" data-end=\"7137\"><strong data-start=\"7079\" data-end=\"7098\">gagnez du temps<\/strong> pour vous concentrer sur l\u2019essentiel<\/p>\n<\/li>\n<li data-start=\"7138\" data-end=\"7181\">\n<p data-start=\"7140\" data-end=\"7181\"><strong data-start=\"7140\" data-end=\"7166\">r\u00e9duisez le gaspillage<\/strong> et les co\u00fbts<\/p>\n<\/li>\n<li data-start=\"7182\" data-end=\"7240\">\n<p data-start=\"7184\" data-end=\"7240\">assurez la <strong data-start=\"7195\" data-end=\"7240\">s\u00e9curit\u00e9 de vos \u00e9quipes et de vos clients<\/strong><\/p>\n<\/li>\n<li data-start=\"7182\" data-end=\"7240\"><\/li>\n<\/ul>\n<h3 style=\"text-align: center;\" data-start=\"7247\" data-end=\"7283\">&#x1f449;&#x1f3fd;<a href=\"http:\/\/www.andyapp.io\/signup\/?pid=3048204000072912001\" target=\"_blank\" rel=\"noopener\">Commencez gratuitement avec Andy<\/a>&#x1f448;&#x1f3fd;<\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Dans toute structure o\u00f9 sont pr\u00e9par\u00e9s, stock\u00e9s ou servis des aliments, le contr\u00f4le des temp\u00e9ratures est indispensable. Et vous \u00eates bien plac\u00e9 pour le savoir. Mais que se passe-t-il si ce contr\u00f4le n\u2019est pas pris aussi s\u00e9rieusement qu\u2019il devrait l\u2019\u00eatre ? Contaminations Intoxications alimentaires Amendes Et des cons\u00e9quences n\u00e9gatives qu\u2019on pr\u00e9f\u00e8re ne pas imaginer La&hellip;<\/p>\n","protected":false},"author":7,"featured_media":24390,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[255],"tags":[],"post_series":[],"class_list":["post-24330","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-securite-alimentaire","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Zone de Danger des Temp\u00e9ratures : Comment la Contr\u00f4ler | Andy<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez ce qu\u2019est la zone de danger de temp\u00e9rature pour les aliments et comment la contr\u00f4ler avec l\u2019assistant digital Andy.\" \/>\n<meta name=\"robots\" content=\"index, follow, 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