[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-formation-haccp-livraison-specifique":3,"blog-related-en-formation-haccp-livraison-specifique":19,"blog-neighbors-en-formation-haccp-livraison-specifique":69},{"id":4,"groupId":5,"locale":6,"slug":7,"title":8,"excerpt":9,"contentMd":10,"readTime":11,"publishedAt":12,"updatedAt":13,"categoryGroupId":14,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"html":18},858,240,"en","formation-haccp-livraison-specifique","HACCP training adapted to delivery: what changes","Classic HACCP does not cover the specific risks of delivery. Here are the points to add.","HACCP (Hazard Analysis Critical Control Points) is mandatory in restaurants. However, the standard version does not cover the specific risks of delivery.\n\nAdditional critical point 1: the waiting time between preparation and delivery. Beyond 15 minutes, hot dishes enter a danger zone (between 10 and 63 degrees). Implement a timer.\n\nAdditional critical point 2: the integrity of the packaging. An improperly sealed container may allow contamination during transport. Check the hermeticity thoroughly before closing the bag.\n\nAdditional critical point 3: hot/cold separation within the bag. A dessert placed next to a hot dish can reach dangerous temperatures. Use separators or separate bags.\n\nDocument your specific delivery procedures in your PMS (Health Management Plan). In case of inspection, this documentation proves your diligence and protects you.\n\nTrain each new team member on the HACCP specifics of delivery. A 30-minute briefing covering the 3 additional critical points is sufficient to create the right reflexes.","6 min","2025-10-08T00:00:00.000Z","2026-05-15T08:59:26.000Z",8,"general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.","\u003Cp>HACCP (Hazard Analysis Critical Control Points) is mandatory in restaurants. However, the standard version does not cover the specific risks of delivery.\u003C/p>\n\u003Cp>Additional critical point 1: the waiting time between preparation and delivery. Beyond 15 minutes, hot dishes enter a danger zone (between 10 and 63 degrees). Implement a timer.\u003C/p>\n\u003Cp>Additional critical point 2: the integrity of the packaging. An improperly sealed container may allow contamination during transport. Check the hermeticity thoroughly before closing the bag.\u003C/p>\n\u003Cp>Additional critical point 3: hot/cold separation within the bag. A dessert placed next to a hot dish can reach dangerous temperatures. Use separators or separate bags.\u003C/p>\n\u003Cp>Document your specific delivery procedures in your PMS (Health Management Plan). In case of inspection, this documentation proves your diligence and protects you.\u003C/p>\n\u003Cp>Train each new team member on the HACCP specifics of delivery. A 30-minute briefing covering the 3 additional critical points is sufficient to create the right reflexes.\u003C/p>\n",[20,30,39,45,52,59],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":29},"haccp-pour-les-nuls-guide-complet-restaurant-2026","HACCP for Dummies: A Complete Guide for Restaurants in 2026 (method, principles, controls, connected solutions)","HACCP Explained Simply for Restaurateurs: 7 Principles, Practical Implementation, Mandatory Records, Deep-Fat Fryers, Connected Thermometers, Preparing a Sanitary Control for 2026.","14 min","2026-05-10T00:00:00.000Z","reglementation","bg-amber-600","Regulation",149.25094604492188,{"slug":31,"title":32,"excerpt":33,"readTime":11,"publishedAt":34,"categorySlug":35,"categoryColor":36,"categoryLabel":37,"relevance":38},"mentions-legales-obligatoires-prestataire-restaurant-france","Mandatory legal notices for a B2B SaaS provider in France (LCEN 2004)","What are the 9 elements a commercial website must display to be legal in France, and why their absence is a warning sign for any restaurateur about to sign a contract?","2026-05-13T00:00:00.000Z","conformite","bg-red-500","Compliance",74.37515258789062,{"slug":40,"title":41,"excerpt":42,"readTime":11,"publishedAt":43,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":44},"assurance-restaurant-livraison-couvrir","Insurance for restaurants delivering: what to cover","Delivery adds specific risks. Your current insurance probably does not cover them.","2025-09-24T00:00:00.000Z",68.16534423828125,{"slug":46,"title":47,"excerpt":48,"readTime":49,"publishedAt":50,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":51},"deliview-fr-code-ia-emergent-site-ouvert-ferme-instable-2026","Deliview.fr: What a restaurateur can check publicly before signing with a recent SaaS editor","Before entrusting your orders and payments to a young software publisher like Deliview.fr, several public information allows to assess the operational maturity level. Here is the reading grid, without jargon.","11 min","2026-05-02T00:00:00.000Z",47.10496139526367,{"slug":53,"title":54,"excerpt":55,"readTime":56,"publishedAt":57,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":58},"otter-prix-tarifs-comparaison-restaurateurs-2026","Otter pricing 2026: Plans, add-ons, and transaction fees explained","Otter (tryotter.com) displays a starting price of $19/month in 2026. Decryption of the three plans (Starter, Main, Pro), KDS and loyalty add-ons, and transaction fees that are added to the subscription.","8 min","2026-05-07T00:00:00.000Z",43.5078125,{"slug":60,"title":61,"excerpt":62,"readTime":63,"publishedAt":64,"categorySlug":65,"categoryColor":66,"categoryLabel":67,"relevance":68},"assurance-restaurant-livraison-protection","Restaurant insurance: protect yourself with delivery.","Essential insurance guarantees for a restaurant that delivers via platforms.","7 min","2026-02-19T00:00:00.000Z","litiges","bg-feature-red","Disputes",42.40770721435547,{"prev":70,"next":73},{"slug":71,"title":72},"hard-rock-cafe-experience","Hard Rock Cafe : sell T-shirts and burgers",{"slug":74,"title":75},"application-anti-gaspi-toogoodtogo","TooGoodToGo, Phenix: Technology serving anti-food waste."]