[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-guide-haccp-livraison-restaurant":3,"blog-related-en-guide-haccp-livraison-restaurant":19,"blog-neighbors-en-guide-haccp-livraison-restaurant":74},{"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},910,292,"en","guide-haccp-livraison-restaurant","Food hygiene and safety in delivery: the HACCP guide","Hygiene rules apply from the kitchen to the client’s door. How to ensure food safety in delivery.","Food safety doesn't stop at your kitchen door. When delivered, maintaining the cold chain and food handling are critical issues.\n\nTemperature : hot dishes must be maintained above 63°C, cold dishes below 4°C. Use a thermometer to verify.\n\nPackaging: containers must be food-grade and suitable for the type of dish. No non-food-grade plastic, no reused containers.\n\nLabeling: each container must mention the preparation date, allergens, and storage conditions if the dish is not consumed immediately.\n\nTraining: Each member of your team in contact with food must have completed HACCP training. It is a legal obligation.\n\nThe critical point: the time between the end of preparation and delivery. This delay must not exceed 10 minutes for hot dishes.\n\nMaintain your HACCP records up to date. In the event of a sanitary inspection, these documents prove your compliance.","6 min","2025-09-27T00:00:00.000Z","2026-05-15T08:59:33.000Z",5,"flux","bg-feature-cyan","Flux","\u003Cp>Food safety doesn’t stop at your kitchen door. When delivered, maintaining the cold chain and food handling are critical issues.\u003C/p>\n\u003Cp>Temperature : hot dishes must be maintained above 63°C, cold dishes below 4°C. Use a thermometer to verify.\u003C/p>\n\u003Cp>Packaging: containers must be food-grade and suitable for the type of dish. No non-food-grade plastic, no reused containers.\u003C/p>\n\u003Cp>Labeling: each container must mention the preparation date, allergens, and storage conditions if the dish is not consumed immediately.\u003C/p>\n\u003Cp>Training: Each member of your team in contact with food must have completed HACCP training. It is a legal obligation.\u003C/p>\n\u003Cp>The critical point: the time between the end of preparation and delivery. This delay must not exceed 10 minutes for hot dishes.\u003C/p>\n\u003Cp>Maintain your HACCP records up to date. In the event of a sanitary inspection, these documents prove your compliance.\u003C/p>\n",[20,30,40,49,58,66],{"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",182.99832153320312,{"slug":31,"title":32,"excerpt":33,"readTime":34,"publishedAt":35,"categorySlug":36,"categoryColor":37,"categoryLabel":38,"relevance":39},"dark-kitchen-equipement-cuisine-livraison","Dark kitchen: how to equip your kitchen 100% delivery","Kitchen equipment, software, aggregator, packaging: a complete guide to equipping and launching a profitable dark kitchen in 2026.","10 min","2025-09-22T00:00:00.000Z","general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.",56.581459045410156,{"slug":41,"title":42,"excerpt":43,"readTime":44,"publishedAt":25,"categorySlug":45,"categoryColor":46,"categoryLabel":47,"relevance":48},"integrer-glovo-restaurant-fonctionnement-commission-2026","Glovo restaurant 2026: how it works, how to integrate, commission, alternatives","Everything you need to know about Glovo for restaurants in 2026: how it works, how to integrate with Glovo, commission, dark kitchen, and alternatives according to your market (France, Spain, Italy).","9 min","plateformes","bg-primary","Platforms",49.12742614746094,{"slug":50,"title":51,"excerpt":52,"readTime":53,"publishedAt":25,"categorySlug":54,"categoryColor":55,"categoryLabel":56,"relevance":57},"meilleur-kassesystem-restaurant-allemagne-danemark-comparatif-2026","Best restaurant POS system: complete guide Germany and Denmark 2026","Comparative analysis of the best point-of-sale systems for restaurants in Germany, the best point-of-sale systems for restaurants in Denmark, integrations for delivery and compatibility with TSE/SAFT-T.","12 min","caisse","bg-indigo-600","Cash",41.24993133544922,{"slug":59,"title":60,"excerpt":61,"readTime":62,"publishedAt":63,"categorySlug":64,"categoryColor":55,"categoryLabel":64,"relevance":65},"checklist-verifier-editeur-pos-tient-promesses-12-points","How to check if a POS editor keeps its promises: a 12-point checklist before signing","An operational checklist for auditing a restaurant solution vendor before signing: live demos of integrations, contactable references, status page, official stores, terms and conditions. Applicable to Fooderise as well as its competitors.","8 min","2026-04-20T00:00:00.000Z","tech",40.93832015991211,{"slug":67,"title":68,"excerpt":69,"readTime":62,"publishedAt":70,"categorySlug":71,"categoryColor":16,"categoryLabel":72,"relevance":73},"normes-hygiene-livraison-restaurant","Food hygiene and safety in delivery: the essential rules","Specific hygiene standards for delivery and how to comply to protect your clients and your reputation.","2025-12-16T00:00:00.000Z","operations","Operations",39.201053619384766,{"prev":75,"next":78},{"slug":76,"title":77},"formation-realite-virtuelle-vr","Train former chefs in Virtual Reality (VR)?",{"slug":79,"title":80},"inventaire-bar-balance-connectee","Inventory Bar: weigh bottles with a connected scale"]