[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-hygiene-livraison-sac-scelle":3,"blog-related-en-hygiene-livraison-sac-scelle":19,"blog-neighbors-en-hygiene-livraison-sac-scelle":72},{"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},925,307,"en","hygiene-livraison-sac-scelle","Hygiene in delivery: the sealed bag and the hot chain.","Once the bag leaves the restaurant, you are still responsible.","Responsibility ends with delivery to the client. In platform delivery, it ends with delivery to the courier, BUT…\n\nThe seal (staple, sticker) is essential. It guarantees the customer that the delivery person didn't pilfer the fries (this happened in 30% of cases according to a US study).\n\nTemperature: The hot must remain at +63°C, the cold at +4°C. Difficult on bike. Use high-performance insulated packaging.\n\nThe deadline: Beyond 30 minutes, the risk of bacterial growth increases. Refuse deliveries that are too far for quality and safety.","5 min","2026-01-04T00:00:00.000Z","2026-05-15T08:59:35.000Z",2,"hygiene-reglementation","bg-emerald-600","Hygiene & Regulation","\u003Cp>Responsibility ends with delivery to the client. In platform delivery, it ends with delivery to the courier, BUT…\u003C/p>\n\u003Cp>The seal (staple, sticker) is essential. It guarantees the customer that the delivery person didn’t pilfer the fries (this happened in 30% of cases according to a US study).\u003C/p>\n\u003Cp>Temperature: The hot must remain at +63°C, the cold at +4°C. Difficult on bike. Use high-performance insulated packaging.\u003C/p>\n\u003Cp>The deadline: Beyond 30 minutes, the risk of bacterial growth increases. Refuse deliveries that are too far for quality and safety.\u003C/p>\n",[20,30,39,45,55,64],{"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",95.69467163085938,{"slug":31,"title":32,"excerpt":33,"readTime":34,"publishedAt":25,"categorySlug":35,"categoryColor":36,"categoryLabel":37,"relevance":38},"commission-just-eat-restaurant-france-pourcentage-2026","Commission Just Eat restaurant France 2026 : exact percentage, Self Delivery vs Delivery, hidden fees","Commission percentage Just Eat according to the Self Delivery (10-14%) or Delivery (28-30%) plan, hidden fees, quantified examples and strategies to reduce the total cost in 2026.","10 min","plateformes","bg-primary","Platforms",70.31261444091797,{"slug":40,"title":41,"excerpt":42,"readTime":43,"publishedAt":25,"categorySlug":35,"categoryColor":36,"categoryLabel":37,"relevance":44},"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",52.066688537597656,{"slug":46,"title":47,"excerpt":48,"readTime":49,"publishedAt":50,"categorySlug":51,"categoryColor":52,"categoryLabel":53,"relevance":54},"rushour-avis-restaurateurs-guide-complet-2026","RusHour reviews 2026: a complete guide for restaurateurs (features, prices, alternatives)","Detailed review of RusHour in 2026: positioning, strengths, POS integrations, Boost'R concierge service, price level and comparison with transparent market alternatives.","8 min","2026-05-07T00:00:00.000Z","general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.",52.03089141845703,{"slug":56,"title":57,"excerpt":58,"readTime":49,"publishedAt":59,"categorySlug":60,"categoryColor":61,"categoryLabel":62,"relevance":63},"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","bg-feature-cyan","Operations",51.61482238769531,{"slug":65,"title":66,"excerpt":67,"readTime":49,"publishedAt":68,"categorySlug":69,"categoryColor":70,"categoryLabel":69,"relevance":71},"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.","2026-04-20T00:00:00.000Z","tech","bg-indigo-600",46.729557037353516,{"prev":73,"next":76},{"slug":74,"title":75},"gerer-commentaires-speciaux-commandes","Handling special comments in delivery orders",{"slug":77,"title":78},"categories-menu-optimiser-plateformes","Organize your menu categories to maximize sales"]