[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-haccp-restaurant-guide-pratique":3,"blog-related-en-haccp-restaurant-guide-pratique":19,"blog-neighbors-en-haccp-restaurant-guide-pratique":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},913,295,"en","haccp-restaurant-guide-pratique","HACCP for Dummies: The Restaurant Owner's Survival Guide","HACCP is not a punishment, it’s your life insurance. Understanding the 7 principles simply.","HACCP (Hazard Analysis Critical Control Point) means to analyze hazards and control critical control points. It is not a standard, it is a method.\n\nPrinciple 1: Analyze the dangers. Where are the risks? (Bacteria in raw meat, allergens, foreign bodies).\n\nPrinciple 2: Identify CCPs (Critical Control Points). The cooking of ground beef is a CCP (because it kills bacteria). Cold storage is a CCP.\n\nPrinciple 3: Set thresholds. The refrigerator must be between 0°C and 4°C. Core temperature > 63°C.\n\nPrinciple 4: Monitor. Take temperatures in the morning and evening. This is proof that you're doing the job.\n\nTraceability is key. Keep all labels from your products for 6 months. In case of poisoning, you must be able to say where the meat came from.","8 min","2025-12-30T00:00:00.000Z","2026-05-15T08:59:34.000Z",2,"hygiene-reglementation","bg-emerald-600","Hygiene & Regulation","\u003Cp>HACCP (Hazard Analysis Critical Control Point) means to analyze hazards and control critical control points. It is not a standard, it is a method.\u003C/p>\n\u003Cp>Principle 1: Analyze the dangers. Where are the risks? (Bacteria in raw meat, allergens, foreign bodies).\u003C/p>\n\u003Cp>Principle 2: Identify CCPs (Critical Control Points). The cooking of ground beef is a CCP (because it kills bacteria). Cold storage is a CCP.\u003C/p>\n\u003Cp>Principle 3: Set thresholds. The refrigerator must be between 0°C and 4°C. Core temperature > 63°C.\u003C/p>\n\u003Cp>Principle 4: Monitor. Take temperatures in the morning and evening. This is proof that you’re doing the job.\u003C/p>\n\u003Cp>Traceability is key. Keep all labels from your products for 6 months. In case of poisoning, you must be able to say where the meat came from.\u003C/p>\n",[20,30,40,50,56,65],{"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",151.84695434570312,{"slug":31,"title":32,"excerpt":33,"readTime":34,"publishedAt":35,"categorySlug":36,"categoryColor":37,"categoryLabel":38,"relevance":39},"assurance-restaurant-livraison-couvrir","Insurance for restaurants delivering: what to cover","Delivery adds specific risks. Your current insurance probably does not cover them.","6 min","2025-09-24T00:00:00.000Z","general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.",70.6010971069336,{"slug":41,"title":42,"excerpt":43,"readTime":44,"publishedAt":45,"categorySlug":46,"categoryColor":47,"categoryLabel":48,"relevance":49},"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",60.32011795043945,{"slug":51,"title":52,"excerpt":53,"readTime":34,"publishedAt":54,"categorySlug":36,"categoryColor":37,"categoryLabel":38,"relevance":55},"assurance-livraison-guide-restaurateur","Complete guide to insurance for restaurants delivering food","Delivery adds risks that your standard insurance probably does not cover.","2025-12-04T00:00:00.000Z",46.38704299926758,{"slug":57,"title":58,"excerpt":59,"readTime":60,"publishedAt":25,"categorySlug":61,"categoryColor":62,"categoryLabel":63,"relevance":64},"commission-deliveroo-restaurant-france-pourcentage-2026","Commission Deliveroo restaurant France 2026 : exact percentage, hidden fees, how to reduce","Everything about the Deliveroo commission in France for restaurants in 2026: percentage per plan (Lite, Plus, Premium), hidden fees, numbered examples and strategies to reduce it.","11 min","plateformes","bg-primary","Platforms",43.53432083129883,{"slug":66,"title":67,"excerpt":68,"readTime":34,"publishedAt":69,"categorySlug":70,"categoryColor":71,"categoryLabel":72,"relevance":73},"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",38.93922805786133,{"prev":75,"next":78},{"slug":76,"title":77},"menu-saison-printemps","Spring menu for delivery restaurant: ideas, trends and how to launch",{"slug":79,"title":80},"concours-instagram-regles","Organize an Instagram contest that really works"]