{"id":10701,"date":"2024-02-27T04:00:00","date_gmt":"2024-02-27T04:00:00","guid":{"rendered":"https:\/\/www.ncco.eu\/?p=10701"},"modified":"2024-02-27T19:28:46","modified_gmt":"2024-02-27T19:28:46","slug":"reduisez-le-gaspillage-economisez-de-largent-avec-le-fifo-et-le-controle-des-portions","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/fr\/blog\/food-safety\/reduce-waste-save-money-with-fifo-and-portion-control\/","title":{"rendered":"R\u00e9duisez le gaspillage, \u00e9conomisez de l'argent avec le FIFO et le contr\u00f4le des portions"},"content":{"rendered":"

Le gaspillage alimentaire est l'un des plus grands probl\u00e8mes auxquels les cuisines sont confront\u00e9es aujourd'hui. Il co\u00fbte de l'argent, du temps, de la main-d'\u0153uvre et s'ajoute inutilement aux flux de d\u00e9chets de la restauration. Bien que le probl\u00e8me du gaspillage alimentaire puisse sembler complexe, il existe quelques solutions simples que votre cuisine peut mettre en \u0153uvre d\u00e8s aujourd'hui.<\/p>\n\n\n\n

Vous \u00eates peut-\u00eatre d\u00e9j\u00e0 familier avec le terme PEMP<\/em> \u2013 Premier entr\u00e9, premier sorti. Il est depuis longtemps utilis\u00e9 dans le jargon de la cuisine pour d\u00e9crire une m\u00e9thode de gestion, d'\u00e9valuation et d'organisation des stocks qui dicte l'ordre dans lequel les produits alimentaires sont achet\u00e9s, produits, utilis\u00e9s, vendus ou \u00e9limin\u00e9s, c'est-\u00e0-dire que les articles achet\u00e9s ou produits en premier sont utilis\u00e9s, vendus ou \u00e9limin\u00e9s en premier.<\/p>\n\n\n\n

Le FIFO vaut absolument l'investissement. Avec le contr\u00f4le des portions \u2013 qui est exactement ce que son nom indique, le contr\u00f4le des tailles de portions pour \u00e9viter les d\u00e9bordements ou le trop-plein \u2013 vous pouvez r\u00e9duire le gaspillage et \u00e9conomiser de l'argent en cuisine.<\/p>\n\n\n\n

R\u00e9duisez le gaspillage alimentaire avec le FIFO et le contr\u00f4le des portions<\/strong><\/h3>\n\n\n\n

<\/p>\n\n\n\n

Contr\u00f4le des portions<\/strong><\/h4>\n\n\n\n

Commen\u00e7ons par les bases.<\/p>\n\n\n\n

La pratique du contr\u00f4le des portions r\u00e9duit consid\u00e9rablement le gaspillage alimentaire en cuisine \u2013 l'utilisation des bons outils de contr\u00f4le des portions garantira que les portions sont parfaites \u00e0 chaque fois, sans que rien ne d\u00e9borde, ne soit distribu\u00e9 de mani\u00e8re in\u00e9gale ou ne finisse par terre. La r\u00e9duction du gaspillage alimentaire se traduit ainsi par des \u00e9conomies d'argent pour votre exploitation de restauration, car vous n'aurez pas \u00e0 r\u00e9approvisionner les ingr\u00e9dients aussi souvent et ne devrez pas payer autant pour les services d'\u00e9limination des d\u00e9chets.<\/p>\n\n\n\n

Le contr\u00f4le des portions garantit en outre la satisfaction du client. La coh\u00e9rence est essentielle, et un portionnement ad\u00e9quat aide les cuisines \u00e0 ex\u00e9cuter leur pr\u00e9paration et leur dressage avec une pr\u00e9cision qui fid\u00e9lisera vos clients.<\/p>\n\n\n\n

PEMP<\/strong><\/h4>\n\n\n\n

La m\u00e9thode FIFO et le contr\u00f4le des portions sont donc essentiels pour r\u00e9duire le gaspillage alimentaire et les pertes de profit en cuisine. Le raisonnement derri\u00e8re la m\u00e9thode FIFO est assez simple : elle \u00e9vite que les aliments les plus anciens ne soient repouss\u00e9s au fond du r\u00e9frig\u00e9rateur o\u00f9 ils pourraient \u00eatre oubli\u00e9s, et elle \u00e9vite que les produits les plus frais ne soient utilis\u00e9s avant qu'il ne soit n\u00e9cessaire.<\/p>\n\n\n\n

Ce processus facilite \u00e9galement l'identification des aliments sur le point d'expirer. Les aliments p\u00e9rim\u00e9s doivent bien s\u00fbr \u00eatre jet\u00e9s pour \u00e9viter d'\u00e9ventuelles maladies, et la m\u00e9thode FIFO (premier entr\u00e9, premier sorti) peut aider les \u00e9tablissements alimentaires \u00e0 identifier les articles presque p\u00e9rim\u00e9s et \u00e0 les utiliser ou \u00e0 les vendre avant que cette date ne soit d\u00e9pass\u00e9e. La rotation des aliments contribue \u00e9galement \u00e0 pr\u00e9venir la croissance de pathog\u00e8nes et de moisissures, dont beaucoup passent inaper\u00e7us \u00e0 l'\u0153il ou \u00e0 l'odorat.<\/p>\n\n\n\n

Le FIFO suit \u00e9galement le flux naturel des stocks. Les produits les plus anciens sont les plus susceptibles de perdre de la valeur en raison d'un stockage prolong\u00e9. Cette m\u00e9thode peut donc aider les restaurants \u00e0 suivre la rapidit\u00e9 avec laquelle leurs stocks de nourriture sont utilis\u00e9s. Ces informations peuvent \u00eatre utilis\u00e9es pour mieux g\u00e9rer les stocks et ajuster les commandes en fonction des besoins de la cuisine, ce qui contribue \u00e0 r\u00e9duire le gaspillage et \u00e0 augmenter les marges b\u00e9n\u00e9ficiaires.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Produits NCCO pour aider \u00e0 la gestion du premier entr\u00e9, premier sorti (FIFO) et au contr\u00f4le des portions<\/strong><\/h3>\n\n\n\n

NCCO International propose \u00e9galement des produits en gros FIFO et de portions contr\u00f4l\u00e9es pour rationaliser votre pr\u00e9paration culinaire et assurer le bon fonctionnement de votre cuisine. Les bouteilles, kits et accessoires FIFO garantissent un portionnement constant et \u00e0 jour lors de la pr\u00e9paration des aliments.<\/strong><\/p>\n\n\n\n

Le premier entr\u00e9, premier sorti (FIFO) et le contr\u00f4le des portions sont le meilleur moyen de suivre la s\u00e9curit\u00e9 et l'utilit\u00e9 des denr\u00e9es alimentaires pour votre exploitation de restauration. Si votre cuisine n'utilise pas d\u00e9j\u00e0 les m\u00e9thodes du premier entr\u00e9, premier sorti et du contr\u00f4le des portions, essayez certains des outils de haute qualit\u00e9 de NCCO International pour commencer d\u00e8s aujourd'hui.<\/p>\n\n\n\n

DateIt Utiliser les Premiers Libell\u00e9s<\/strong><\/a><\/p>\n\n\n\n

Produits FIFO Innovations<\/a><\/strong><\/p>\n\n\n\n

Sachets portionn\u00e9s<\/a><\/strong><\/p>\n\n\n\n

N\u2019oubliez pas de suivre sur <\/em>Facebook<\/a><\/strong> et LinkedIn<\/a><\/strong> pour plus d'informations sur le secteur, d'offres exclusives et de ressources pour votre cuisine.<\/p>","protected":false},"excerpt":{"rendered":"

Food waste is one of the biggest problems facing kitchens today. It costs money, time, labour, and adds to foodservice waste streams unnecessarily. While the problem of food waste might […]<\/p>\n","protected":false},"author":20,"featured_media":10702,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[73],"tags":[],"class_list":["post-10701","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-safety"],"acf":[],"yoast_head":"\nNCCO Blog | Food Safety | Reduce Waste, Save Money with FIFO and Portion Control<\/title>\n<meta name=\"description\" content=\"Food waste is one of the biggest problems facing kitchens today. 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