{"id":3947,"date":"2024-06-10T14:23:22","date_gmt":"2024-06-10T12:23:22","guid":{"rendered":"https:\/\/japanesecuisineacademy.eu\/?p=3947"},"modified":"2024-08-02T16:48:01","modified_gmt":"2024-08-02T14:48:01","slug":"les-normes-haccp-japanese-cuisine-academy","status":"publish","type":"post","link":"https:\/\/japanesecuisineacademy.eu\/en\/les-normes-haccp-japanese-cuisine-academy","title":{"rendered":"La s\u00e9curit\u00e9 alimentaire avec les normes HACCP"},"content":{"rendered":"
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Garantir la s\u00e9curit\u00e9 alimentaire avec les normes HACCP<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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L\u2019HACCP (Hazard Analysis Critical Control Point) est incontournable pour les restaurateurs ! Obligatoire et n\u00e9cessaire, l\u2019HACCP permet de pr\u00e9server la sant\u00e9 de vos clients (et la v\u00f4tre) et la qualit\u00e9 de vos confections.<\/span><\/p>

Voici quelques grands points \u00e0 connaitre pour comprendre ce qui est attendu dans les normes HACCP.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Que signifie HACCP ?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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L’acronyme HACCP signifie \u00ab\u00a0Hazard Analysis Critical Control Point\u00a0\u00bb ou \u00ab\u00a0Analyse des risques et ma\u00eetrise des points critiques\u00a0\u00bb en fran\u00e7ais. L\u2019HACCP est un ensemble de normes \u00e0 respecter pour garantir la s\u00e9curit\u00e9 des aliments tout en respectant les traditions culinaires.\u00a0<\/p>

L’objectif est de prot\u00e9ger les consommateurs contre les dangers alimentaires et d’assurer la qualit\u00e9 et la fra\u00eecheur des ingr\u00e9dients (\u00e9l\u00e9ments essentiels dans la cuisine japonaise).<\/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

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De l'espace \u00e0 votre restaurant : l'histoire des normes HACCP<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Les normes HACCP ont \u00e9t\u00e9 d\u00e9velopp\u00e9es dans les ann\u00e9es 1960 par la NASA pour garantir la s\u00e9curit\u00e9 alimentaire des astronautes. Les \u00c9tats-Unis ont ensuite adopt\u00e9 le syst\u00e8me HACCP pour l’industrie alimentaire, en particulier apr\u00e8s une s\u00e9rie de crises sanitaires alimentaires.<\/p>

Depuis lors, les normes HACCP ont gagn\u00e9 une reconnaissance mondiale et ont \u00e9t\u00e9 adopt\u00e9es par de nombreux pays comme la France.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Qui est concern\u00e9 par les normes HACCP ?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Les normes HACCP s’appliquent \u00e0 toutes les entreprises de restauration japonaise, des restaurants de Sushi aux Izakayas en passant par les cha\u00eenes de restauration. Les traiteurs, les tables d’h\u00f4tes et les poissonneries doivent \u00e9galement respecter ces normes pour garantir la s\u00e9curit\u00e9 alimentaire, m\u00eame si certaines petites structures peuvent b\u00e9n\u00e9ficier d’exemptions de formation obligatoire.<\/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

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Les chefs et le personnel des \u00e9tablissements de cuisine japonaise doivent suivre une formation sp\u00e9cifique pour ma\u00eetriser les normes HACCP. Cette formation est essentielle pour comprendre les risques particuliers li\u00e9s \u00e0 la manipulation des poissons crus et autres ingr\u00e9dients sp\u00e9cifiques \u00e0 cette cuisine.<\/p>\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\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tTrouvez votre formation<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\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
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Les obligations l\u00e9gales li\u00e9es aux normes HACCP<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Les normes HACCP s’appliquent \u00e0 toutes les entreprises de restauration japonaise, des restaurants de Sushi aux Izakayas en passant par les cha\u00eenes de restauration. Les traiteurs, les tables d’h\u00f4tes et les poissonneries doivent \u00e9galement respecter ces normes pour garantir la s\u00e9curit\u00e9 alimentaire, m\u00eame si certaines petites structures peuvent b\u00e9n\u00e9ficier d’exemptions de formation obligatoire.<\/p>

Les chefs et le personnel des \u00e9tablissements de cuisine japonaise doivent suivre une formation sp\u00e9cifique pour ma\u00eetriser les normes HACCP. Cette formation est essentielle pour comprendre les risques particuliers li\u00e9s \u00e0 la manipulation des poissons crus et autres ingr\u00e9dients sp\u00e9cifiques \u00e0 cette cuisine.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Et concr\u00e8tement, quelle est la m\u00e9thodologie HACCP ?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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La m\u00e9thode HACCP repose sur l\u2019identification de points critiques (CCP) c\u2019est-\u00e0-dire des moments, lieux ou actions qui pourraient repr\u00e9senter un risque sanitaire et du traitement de ces points critiques puis de leurs suivis.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Une m\u00e9thodologie qui repose sur 7 principes <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Il est possible de d\u00e9gager 7 grands principes d\u2019actions \u00e0 mener pour respecter les normes HACCP et garantir la qualit\u00e9 sanitaire :<\/p>

  1. Analyse des dangers<\/strong> : Quels sont les risques sp\u00e9cifiques\u00a0?
    Exemple pour un Sushiman ou une Sushiwoman : Le poisson cru utilis\u00e9 pour les Sushi peut contenir des parasites ou ne pas \u00eatre assez frais.<\/em><\/em>

    \u00a0<\/p><\/li>

  2. D\u00e9termination des points critiques de contr\u00f4le (CCP)<\/strong> : Quelles sont les \u00e9tapes qui peuvent \u00eatre critiques pour pr\u00e9server l\u2019environnement sanitaire\u00a0?
    Exemple : La r\u00e9ception et le stockage des poissons.<\/em><\/em>

    \u00a0<\/p><\/li>

  3. \u00c9tablissement des limites critiques<\/strong> : Quels sont les seuils acceptables\u00a0? Quel est le seuil \u00e0 ne pas d\u00e9passer si on veut pr\u00e9server la qualit\u00e9 sanitaire de nos produits\u00a0?
    Exemple\u00a0: La temp\u00e9rature de conservation du poisson ne doit pas d\u00e9passer les 2\u00b0.<\/em><\/em>

    \u00a0<\/p><\/li>

  4. Surveillance des CCP<\/strong> : Que puis-je mettre en place comme actions simples et quotidiennes pour r\u00e9aliser des contr\u00f4les r\u00e9guliers\u00a0?
    Exemple\u00a0: V\u00e9rifiez et notez la qualit\u00e9 du poisson \u00e0 r\u00e9ception dans une fiche de contr\u00f4le \u00e0 r\u00e9ception. Effectuez un contr\u00f4le des temp\u00e9ratures via une fiche d\u2019enregistrement des temp\u00e9ratures positives.<\/em><\/em>

    \u00a0<\/p><\/li>

  5. Actions correctives<\/strong> : En cas de d\u00e9passement des limites critiques, quelles sont les mesures imm\u00e9diates \u00e0 r\u00e9aliser ?
    Exemple\u00a0: En cas de panne du r\u00e9frig\u00e9rateur, v\u00e9rifiez de l\u2019\u00e9tat du poisson, sa temp\u00e9rature. Jetez-le au moindre doute\u00a0!<\/em><\/em>

    \u00a0<\/p><\/li>

  6. V\u00e9rification<\/strong> : Assurer que le syst\u00e8me HACCP est efficace par des audits r\u00e9guliers.
    Exemple\u00a0: En interne, une personne est garante de la v\u00e9rification de l\u2019\u00e9tat du poisson et de sa temp\u00e9rature. Il a pr\u00e9vu les proc\u00e9dures et effectue des contr\u00f4les.<\/em><\/em>

    \u00a0<\/p><\/li>

  7. Documentation et enregistrement<\/strong>s : Tenir des dossiers d\u00e9taill\u00e9s pour chaque \u00e9tape du processus.
    Exemple\u00a0: Conservez vos fiches de contr\u00f4le et notez les probl\u00e8mes rencontr\u00e9s.<\/em><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Analyser les 5 M pour d\u00e9celer les points critiques et adapter ses actions <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    – Mati\u00e8res premi\u00e8res
    \u00a0Exemple\u00a0: Assurer la qualit\u00e9 des poissons, riz, algues et autres ingr\u00e9dients typiques.<\/em><\/p>

    – Milieu
    Exemple\u00a0: Contr\u00f4ler les conditions de stockage, particuli\u00e8rement pour les ingr\u00e9dients crus.<\/em><\/p>

    – Mat\u00e9riel
    Exemple\u00a0: Utiliser des \u00e9quipements adapt\u00e9s, comme les couteaux \u00e0 sashimi, et les maintenir propres.<\/em><\/p>

    – Main-d’\u0153uvre
    Exemple\u00a0: Former les chefs et le personnel \u00e0 des pratiques d’hygi\u00e8ne rigoureuses.<\/em><\/p>

    – M\u00e9thodes
    Exemple\u00a0: Suivre des proc\u00e9dures strictes pour chaque \u00e9tape, de la pr\u00e9paration du riz \u00e0 la d\u00e9coupe du poisson.<\/em><\/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

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    Petit lexique des termes \u00e0 conna\u00eetre : <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    HACCP<\/strong>\u00a0: \u00ab\u00a0Hazard Analysis Critical Control Point\u00a0\u00bb, \u00ab\u00a0Analyse des dangers et maitrise des points critiques\u00a0\u00bb
    CCP\u00a0<\/strong>: \u00ab\u00a0Critical Control Point\u00a0\u00bb ou \u00ab\u00a0Point Critique de Contr\u00f4le\u00a0\u00bb ou PM \u00ab\u00a0Points de Ma\u00eetrise\u00a0\u00bb sont les \u00e9l\u00e9ments \u00e0 am\u00e9liorer et surveiller pour garantir la s\u00e9curit\u00e9 alimentaire.
    PMS\u00a0<\/strong>: le \u00ab\u00a0Plan de Ma\u00eetrise Sanitaire\u00a0\u00bb d\u00e9taille les actions de maitrise des risques.
    GBPH<\/strong>\u00a0: le \u00ab\u00a0Guide de Bonnes Pratiques d\u2019Hygi\u00e8ne\u00a0\u00bb est un document de r\u00e9f\u00e9rence \u00e9volutif con\u00e7u par une branche professionnelle pour les op\u00e9rateurs de son secteur. Voici celui de la restauration<\/span><\/a><\/span>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    En somme,\u00a0<\/span>Garantir la s\u00e9curit\u00e9 alimentaire avec les normes HACCP\u00a0<\/span>est essentiel prot\u00e9ger les consommateurs et la pr\u00e9server de la qualit\u00e9 alimentaire. Pour les restaurateurs japonais, une compr\u00e9hension approfondie et une application rigoureuse des principes HACCP sont cruciales pour garantir la fra\u00eecheur et la s\u00e9curit\u00e9 de leurs plats, tout en se conformant aux exigences l\u00e9gales.\u00a0<\/span><\/p>

    Pour aller plus loin dans la compr\u00e9hension de l\u2019HACCP, d\u00e9couvrez notre article sur les normes HACCP et la cuisine japonaise\u00a0!<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Sources<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    https:\/\/entreprendre.service-public.fr\/vosdroits\/F32189<\/a><\/span><\/span><\/p>

    https:\/\/www.economie.gouv.fr\/dgccrf\/hygiene-alimentaire-plan-maitrise-sanitaire-prerequis-et-lhaccp<\/a><\/span><\/span><\/p>

    https:\/\/www.metro.fr\/inspiration\/conseil-hygiene-alimentaire\/fiches-pratiques-hygiene<\/a><\/span><\/span><\/p>

    https:\/\/www.permis-de-exploitation.com\/1245-l-definition-les-etapes-a-connaitre.html<\/a><\/span><\/span><\/p>\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\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>","protected":false},"excerpt":{"rendered":"

    L\u2019HACCP (Hazard Analysis Critical Control Point) est incontournable pour les restaurateurs ! Obligatoire et n\u00e9cessaire, l\u2019HACCP permet de pr\u00e9server la sant\u00e9 de vos clients (et la v\u00f4tre) et la qualit\u00e9 de vos confections.<\/p>\n

    Voici quelques grands points \u00e0 connaitre pour comprendre ce qui est attendu dans les normes HACCP.<\/p>","protected":false},"author":2,"featured_media":3951,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[],"class_list":["post-3947","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"\nLes normes HACCP - Japanese Cuisine Academy<\/title>\n<meta name=\"description\" content=\"Garantir la S\u00e9curit\u00e9 Alimentaire avec les Normes HACCP permet de pr\u00e9server la sant\u00e9 de vos clients et la qualit\u00e9 de vos confections.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/japanesecuisineacademy.eu\/en\/les-normes-haccp-japanese-cuisine-academy\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les normes HACCP - 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