{"id":5059,"date":"2019-07-01T05:00:48","date_gmt":"2019-07-01T10:00:48","guid":{"rendered":"https:\/\/www.ncco.eu\/?p=5059"},"modified":"2020-01-08T17:26:42","modified_gmt":"2020-01-08T17:26:42","slug":"securite-alimentaire-des-stations-service","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/fr\/blog\/food-safety\/petrol-stations-food-safety\/","title":{"rendered":"Stations-service et s\u00e9curit\u00e9 alimentaire"},"content":{"rendered":"

\"\"<\/p>\n

Le secteur de la restauration est en constante expansion, englobant aujourd'hui bien plus que les restaurants. \u00c0 mesure que ce secteur continue de cro\u00eetre et de s'adapter aux pr\u00e9f\u00e9rences des consommateurs, nous continuerons de voir appara\u00eetre de nouveaux types de services de restauration. Dans l'UE, le secteur de l'\u00e9picerie conna\u00eet la plus forte croissance dans les sup\u00e9rettes, les discounters et l'\u00e9picerie en ligne. D'ici 2021, la valeur totale du march\u00e9 europ\u00e9en de l'\u00e9picerie devrait atteindre 196,9 milliards de livres sterling*. Les acheteurs r\u00e9agissent \u00e0 la diversification des offres dans les stations-service avec une plus grande vari\u00e9t\u00e9 d'aliments de haute qualit\u00e9. D'ici 2021, le secteur de la proximit\u00e9 pourrait repr\u00e9senter un quart des b\u00e9n\u00e9fices du march\u00e9 de l'\u00e9picerie.<\/p>\n

Selon l'Organisation Mondiale de la Sant\u00e9, plus de 23 millions de personnes tombent malades chaque ann\u00e9e \u00e0 cause d'aliments impropres \u00e0 la consommation. Cela signifie que la sensibilisation \u00e0 la s\u00e9curit\u00e9 alimentaire est plus importante que jamais, tant pour les consommateurs que pour les propri\u00e9taires d'entreprises. Il y a des ann\u00e9es, les gens ne portaient pas de gants lorsqu'ils cuisinaient dans les restaurants, aujourd'hui ce concept est r\u00e9pugnant et \u00e9trange. C'est de la m\u00eame mani\u00e8re que nous devons percevoir l'\u00e9tiquetage des aliments, la contamination crois\u00e9e et d'autres pr\u00e9occupations relatives \u00e0 la s\u00e9curit\u00e9 alimentaire. De nombreux d\u00e9panneurs travaillent rapidement pour changer leur fa\u00e7on de pr\u00e9parer, de stocker et de manipuler les aliments, car les produits qu'ils servent ont chang\u00e9 et se sont \u00e9largis.<\/p>\n

Une fa\u00e7on d'am\u00e9liorer facilement la s\u00e9curit\u00e9 alimentaire de vos op\u00e9rations est d'int\u00e9grer \u00c9tiquettes de s\u00e9curit\u00e9 alimentaire DateIt de NCCO International<\/a>. Avec une grande vari\u00e9t\u00e9 de styles, d'adh\u00e9sifs et de langues au choix, ces \u00e9tiquettes peuvent aider n'importe quelle cuisine \u00e0 mettre en \u0153uvre un programme personnalis\u00e9 de s\u00e9curit\u00e9 alimentaire.<\/p>\n

Le d\u00e9fi pour les sup\u00e9rettes est que la restauration n'est pas le seul service qu'elles proposent. Il est difficile de faire de la s\u00e9curit\u00e9 alimentaire une priorit\u00e9 lorsque l'on g\u00e8re de l'essence, des loteries et d'autres types de ventes, en plus de la nourriture.<\/p>\n

La sensibilisation est le meilleur moyen de pr\u00e9venir les maladies d'origine alimentaire associ\u00e9es \u00e0 des conditions alimentaires dangereuses. Un \u00e9tiquetage appropri\u00e9, le stockage et la manipulation des aliments, le contact avec la client\u00e8le, le stockage en surface, le stockage des plats \u00e0 emporter et les surfaces en contact avec les aliments ne sont que quelques-uns des probl\u00e8mes particuli\u00e8rement importants pour les sup\u00e9rettes.<\/p>\n

*https:\/\/gain.fas.usda.gov\/Recent%20GAIN%20Publications\/Retail%20Foods_London_United%20Kingdom_12-21-2017.pdf<\/a><\/em><\/p>","protected":false},"excerpt":{"rendered":"

The foodservice industry grows larger all the time, encompassing more than restaurants these days. As the industry continues to grow and adapt to consumer preferences, we will continue to see […]<\/p>\n","protected":false},"author":7,"featured_media":9136,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[73,312],"tags":[],"class_list":["post-5059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-safety","category-foodservice-trends"],"acf":[],"yoast_head":"\nNCCO Blog | Food Safety | Petrol Stations & Food Safety<\/title>\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.ncco.eu\/fr\/blog\/la-securite-alimentaire\/securite-alimentaire-des-stations-service\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NCCO Blog | Food Safety | Petrol Stations & Food Safety\" \/>\n<meta property=\"og:description\" content=\"The foodservice industry grows larger all the time, encompassing more than restaurants these days. 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